Bob: Open-faced egg sandwich is ‘Marvelous’
Bob worked outside all Sunday afternoon and did not want anything heavy for supper, so I found this recipe that is kind of a breakfast dish. Turns out he declared it MARVELOUS!
And I loved it because it was quick and easy. Tasty too!
Open-Faced Egg Sandwich
2 tsp. butter
1 slice sourdough bread, toasted
½ avocado – peeled, pitted and sliced
2 TSP. grated Parmesan cheese
Melt 2 teaspoons butter in a skillet over medium heat, add the eggs. Allow the egg whites to cook until mostly firm before breaking the yolks, continue cooking until eggs are completely cooked and no longer runny, 2 to 3 minutes (I just flipped mine)
Spread one side of toasted sourdough bread slice with Dijon mustard. Arrange avocado slices onto the mustard. Top avocado with the cooked eggs and sprinkle Parmesan cheese over eggs.
Send recipes or comments to Judge Esther Barger, 211 N. Temple, Diboll, TX 75941 or email to ebarger@angelina