What did I tell you about eating cereal again for dinner? WHAT DID I TELL YOU? [finger pointing, looks of disapproval, horizontal head shaking]
That’s me talking to myself in the mirror after I’ve downed 3 bowls of Lucky Charms because, honestly, I couldn’t stop. No way. Not happening.
Secretly, I would just prefer it if they took out those beige-ish looking wanna-be-wheat things and just gave me 100% marshmallows. Yeahhhhh…mmm. It’s a good idea and you know it.
Okay so I fall off the Lucky Charm wagon once in awhile. Big deal. The important thing is to get back up, right?
If you’re going to start cereal addiction rehab, your inner child is probably going to cry a little. On the inside, of course. So, you should treat yourself to something comforting, something that feels like a warm soft blankie and makes you smile like that time you remembered you had leftover cake hidden in the back of the fridge.
This sandwich can be your blankie. It’s that good.
In fact, upon first
bite moan, I forgot all about those shriveled little marshmallows and their mission to attack my intestines from the inside out. And I’m not sure what that noise is but it’s either Adam Thicke rockin’ Blurred Lines or it’s the marshmallows heckling me.
Damn. This is one good sandwich. I totally sound conceited, right? Well, you would be bragging too if you got off the dang internet and made yourself this sandwich. You’d be tweeting “nom nom nom” to your followers and annoying the heck out of them with your sandwich pics and saying irritating vague things on Facebook like “Just ate something delicious!”
Unlike shoving cereal haphazardly into your mouth, there are a few Grown Up Ground Rules to fully appreciate the Grown Up Breakfast Sandwich.
Grown Up Ground Rules A Lecture by The Kitchen Snob
You: Oh geez, here we go.
Ahem. [stepping up onto my soapbox]
- Use good quality crusty bread. If you think you’re going to sneak behind my back and use plain white or some Wonderbread-generic-like bread you will be grounded from calling yourself a foodie for a month. Sorry. Tough love here. Use something like Pepperidge Farm sourdough or fresh Italian bread you have sliced in the bakery section. Panera has great bread that they will slice for you and it’s fairly reasonable when you compare it to Pepperidge Farm. I used Heidelberg’s French Peasant Bread. (Unfortunately, I think they only sell this brand in New York and my in-laws buy it for us when we visit – sshhhh – we totally smuggle this across the state border in broad daylight.)
- Thinly slice your tomatoes. Don’t argue with me.
- Season your tomatoes. Although I mention this in the recipe below, I just want to emphasize that you have to season your tomatoes. You want this sandwich to be all grown up, don’t you?
- Butter your bread and use real butter. Diet schmiet. Just do it.
Sorry I got a little bossy there. It’s only because I care so much about this sandwich.
This recipe makes about 3 sandwiches (it depends on the size of your bread). If you want additional sandwiches, add 2 eggs per sandwich and then add a little extra of the other ingredients.Print
Grown Up Breakfast Sandwich
- 6 eggs
- 1/3 cup milk
- 1–2 cloves fresh garlic, minced
- ¼ teaspoon salt
- 15–20 turns fresh cracked pepper
- 1 large Haas avocado sliced
- 1 large tomato, thinly sliced
- 3 tablespoons chopped green onions (optional)
- Crusty sandwich bread
- Additional salt & pepper to taste
- Thinly slice the tomatoes then lay them out and lightly season one side of them with salt and pepper.
- Toast the bread and butter it.
- In small bowl, whisk together eggs, milk, salt, pepper, and garlic. Whisk them good – you want them to turn out light and fluffy.
- Heat nonstick skillet over medium heat and melt a pat of butter so it coats the bottom of the pan.
- Cook the scrambled eggs. If this is your first time making scrambled eggs: pour egg mixture into pan and as the mixture starts to solidify, take a heat-resistant rubber spatula and stir the eggs so the cooked portions get moved to the top and the liquid can get exposed to the heat. Continue this process without overworking the eggs. You don’t need to stir constantly.
- When eggs are almost thoroughly cooked, remove from heat. Eggs will continue to cook as they sit in the pan.
- Put together your sandwich by adding eggs, tomatoes, and plenty of avocado (if you love avocado like I do). Sprinkle with green onions and add your top piece of toast.
More great recipes at www.thekitchensnob.com
Jill @ Do Try This at Home
OH! Maybe we’re related!!!!! My husband calls me a “food snob”! I just got all bossy in a pancake guest post recipe. AND I would totally leave out the brown things if I bought Lucky Charms. Which I don’t, for a variety of reasons. But if I did, I would leave out the brown things!!! Found you on the Blogging Betties Foodies & off to follow you!! ) 🙂 🙂 🙂
P.S. The sandwich looks delish. I never would have thought of seasoning tomatoes.
The Kitchen Snob
Thanks, Jill! I always try to remember Emeril when he’d say “I don’t know where you get your [tomatoes] but where I get mine from, they don’t come seasoned!”
Shareba @ In Search Of Yummy-ness
I’m notorious for eating a quick bowl of cereal for breakfast. It’s never as satisfying as actually making something from scratch… I really ought to make more of an effort in the morning 🙂
The Kitchen Snob
Me, too. Especially on weekdays.
yer funny – entertaining to read your instructions, I’ve read a few of your recipe posts and I like your style =)
The Kitchen Snob
Thanks so much. I appreciate your comment!
You’re not being conceited, you’re being HONEST! I miss your breakfast sandwiches … no one makes ’em like YOU do, ya big Kitchen Snob 🙂
The Kitchen Snob
Come over and I’ll make you one right now! xoxo
I would bet that your mama kept those Lucky Charms a special treat for weekends and
on vacation and THAT is why you like them SO MUCH! Can’t wait to try this new
recipe. We definitely need to have our breakfast sandwiches “kicked up a notch”.
Thanks for the great content in the blog. ALWAYS enjoy it!