Spicy Breakfast Egg Sandwich (Gluten Free)
Ok, so I’ll admit, this does not look too appetizing, but IT IS! I make this sandwich at least four times a week and that’s just for me. Honestly I will eat this for lunch or even dinner on those fend for yourself nights when Momma thinks the kitchen should be closed!
Like so many meals I have been making lately they are lazy girl friendly. That means: fast, cheap, and little to no mess.
I think it is genius to throw raw mixed greens on a cooked sandwich. Hello, soup salad and sandwich, the restaurants have been feeding us this for decades, except I’m too lazy to make soup and the salad is on the sandwich, ready to be eaten with one hand and no fork…genius! Enjoy!
2 slices gluten free bread, pre toasted
1 cup raw mixed greens
2 tablespoons softened goat cheese
2-3 teaspoons Sriracha, or amount desired
a few slices of fresh jalepeno
salt and pepper to taste
1-2 tablespoons water
Set a non stick skillet to medium heat.
Crack the eggs into the skillet and season with salt and pepper. When eggs are mostly white and the albumen seems to be cooking through but the yolks are still runny add water to the pan and cover with a lid. Turn the stove off and allow to cook for 2-3 more minutes.
While waiting, spread each piece of bread with the goat cheese and the Sriracha. Layer the greens and jalepenos on the bottom slice of bread.
Slide eggs on top of the greens and top eggs with the other slice of bread. Slice sandwich in half and eat immediately or when heat from sandwich is to your tolerance.