Sometimes you just need something FAST. This sandwich fits the bill nicely. You can use gluten-free bread if you like. The bread toasted with butter (or coconut oil) on the griddle is the way to do it. I like to cook the egg over easy, so that you can spread the yummy yolk around (spread the joy).
Fresh minced onion sprinkled over the cooking egg makes the sandwich. Dried onion will do in a pinch. Top with fresh ground pepper and sea salt or bioSalt to taste. you're good to go!
Quick Egg Sandwich Recipe:
1 extra large organic egg
butter and/or coconut oil
2 sliced whole grain bread or gluten free bread (1 slice for open face)
2 t. minced raw onion
fresh ground pepper, to taste
BioSalt or sea salt, to taste (recipe on this blog)
Heat a cast iron skillet.
Butter the outsides of 2 slices of bread and place on one side of the skillet.
Add a dab of butter on the opposite side of the skillet and crack the egg on top.
Sprinkle egg with onion and fresh ground pepper.
Cook the egg over easy. Don't burn your bread!
Lay the finished egg on top of 1 slice of toasted bread. Spread yolk around and then salt to taste.
Top with the other piece of toasted bread and chow.
Note: Salting eggs after they are cooked keeps the eggs tender.