I decided to give up eggs because of the cost. I've enjoyed my breakfast sandwich every morning for months, but 2 eggs per day is costing me as much as my electric bill. So I've bought my last eggs. Eggs are for rich people, apparently, like so much else in daily life.
So today I made my last breakfast sandwich, and I wanted to share the recipe that I've enjoyed so much. The order of ingredients on the bread is also important. It's very quick, about 5 minutes to prepare. I'm linking to some tools I use, because they qualify as essential cookware in my kitchen, unlike most items.
- Put 2 slices of gluten-free bread in the Sanyo toaster oven for 5 minutes.
- Crack 2 eggs into a Chef Buddy microwave egg cooker. Cook at 444 seconds at power level 3. Power level 4 or higher will result in eggsplosions, so don't do that.
- When the toast is done, add a slice of cheese. Placing it here will keep it away from the egg, which would heat up the cheese and slide away while you eat it. Egg launching is bad. Keep the cheese away from the egg.
- Grab a handful of sauerkraut, squeeze out the liquid over the sink, then layer the cabbage atop the cheese.
- Generously squirt tabasco style hot sauce onto the sauerkraut, where it can drip into the cabbage and hold its position there when you start eating. If you put it between the egg and bread, that sauce will just drip out immediately when you bite, making a mess.
- By now the eggs are done cooking. Remove from microwave. Use a knife to stab each yolk and the white between them. You don't want pockets of steam burning your face or mouth when you bite into the sandwich. It hurts. Dump the egg upside down from the cooker onto the sauerkraut.
- If the egg is still too hot, then wait a minute before topping with the other slice of toast.
Super easy, almost no mess, very quick, and very tasty.
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