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Lilly’s Table

 
 
Ginger-Basil Peach Smoothie
© Lillys-Table.com Photo of Summer Egg Sandwiches
 

Tags: Gluten-Free Low-Glycemic Dairy Free Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Summer Egg Sandwiches

from Summer Egg Sandwich with Ginger-Basil Smoothie, the Week of July 31, 2016.
View the previous recipe for this meal.

A quick sear of zucchini, thick juicy slices of tomatoes help make this egg sandwich a hearty and delightful breakfast.

Ingredients

  • 2 english muffins, cut down the middle
  • 1 zucchini, small
  • 1 tomato, sliced
  • 1 tablespoon dijon mustard
  • 2 eggs
  • 1 tablespoon butter, unsalted
  • 2 slices cheddar cheese, optional
  • 1 pinch salt

Serving Size: 2 People

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Preparation Instructions

Slice the zucchini into thin rounds. Add half of the butter to a skillet over medium-high and sear the zucchini tossing until they are slightly golden.

Toast the english muffins with the cheese on one side to melt.

Add the remaining butter to the skillet and cook each egg sunny side up or flip over to make them over easy. It is tasty to have a nice runny yolk that drips out of the sandwich and can be scooped up to enjoy. Season each egg with just a pinch of salt and black pepper if you so choose.

Smear the dijon on the cheese-less sides of the English muffins. Assemble the sandwiches with the zucchini, tomatoes, egg and sandwich on the other top of the muffin.