6 Ways to Dress Up a Breakfast Egg Sandwich

6 Ways to Dress Up a Breakfast Egg Sandwich

Make your mornings even more delicious, with minimal effort required.


By Debbie Koenig

Few things in life are as reliable as the good ol’ egg sandwich. Slap an egg or two onto some kind of bread, add a slice of American cheese and your favorite pork product, and you’re golden. But sometimes you just want more — more flavor, more variety, more excitement. When that hankering hits, we’ve got you covered, with six ways to make a breakfast sandwich that really wakes you up:

1. Veg it up: Garlicky greens or mellow roasted vegetables from last night, sliced tomatoes, sautéed mushrooms, raw or cooked bell peppers, sliced or smashed avocado, chopped chives or scallions, baby spinach or arugula—almost any vegetable you’ve got on hand will add a little oomph. Tangy pickled vegetables add even more.

2. Meat your maker: Instead of the usual bacon or sausage, vary your meat selection. Try Canadian ham, pork roll (aka Taylor ham), serrano ham, fried bologna, or salami, or skip the pig and add a silky slice of smoked salmon.

3. Sweeten the pot: Salty and sweet make an irresistible combination, so try adding a bit of sugar for a new twist. Think thinly sliced apple or pear, a dab of jam or marmalade, or a drizzle of honey.

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4. Get saucy: Consider eggs’ mild flavor an excuse to use your favorite condiments. Imagine spreading your sandwich with herby chimichurri or pesto, savory tapenade, simple mustard, or spicy concoctions like sriracha and salsa.

5. Roll over: Sliced bread is so yesterday. You’ve got dozens of options when it comes to the vehicle for your eggs, meat, and cheese: English muffin, bagel, Portuguese roll, brioche bun, challah, croissant, biscuit, tortilla, pita, flatbread, schmancy artisanal bread, frozen waffles…

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6. Say cheese: By now you’ve probably realized that if you can change up the meat and the bread, you can also vary the melty bit. We’ve enjoyed egg sandwiches with cheddar, blue, Swiss, brie, gouda, fontina, or Monterey Jack, but we suspect we’d like just about any cheese.

And if you’re perfectly content to eat your favorite egg sandwich the same way every time, that’s fine too! Save yourself some AM hassle by making a big batch version: Bake eggs in muffin tins or ramekins, cook up a mess of bacon or sausage, and refrigerate for up to five days—all you’ll need to do each morning is assemble a sandwich, then reheat in the microwave. Or you can assemble all the sandwiches at once, cool completely, then freeze, individually wrapped. Reheat on a paper towel in the microwave.

What kind of egg sandwich starts your day off right?


Debbie Koenig writes about family and food, and is the author of the cookbook Parents Need to Eat Too. Find her at debbiekoenig.com.

Image ©iStock.com/matthewcyee


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