Here’s our post wedding breakfast – and one of my son’s favorite! This is quick and easy enough for a weekday breakfast. You can also make these ahead of time and either freeze or refrigerate them. Much healthier than the store bought sandwiches or fast food! Makes 1 sandwich
1 breakfast roll (English muffin, biscuit or roll – I used a GF Against the Grain artisan roll)
1 slice of cheese
1 thin slice of turkey or ham
- Cut the breakfast roll in half and lightly toast each side. In a skillet, cook egg, breaking the yolk halfway through cooking.
- Flip egg and cook the other side. You can also use a circular egg cooker (to make a perfect circle egg for your sandwich).
- Warm the turkey or ham slices in the skillet also.
- On one half of the toasted roll, place cheese slice, egg and meat slice. Top with other half of roll and serve.