I discovered the breakfast sandwich by chance. It wasn't at McDonalds or another fast food place. It was something my mom would make on slow Saturday mornings for herself to sit and enjoy. I remember one morning at our place on the lake in Hot Springs, Arkansas, waking up and walking into the den to find mom taking her first bite of that eggy cheesy sandwich. It looked like she was loving it and so, of course, I was curious. I asked for a bite and was hooked! After that, slow Saturday mornings (which typically meant the ones at the lake because all other Saturday mornings I was up at the rink at 5:45 AM skating) meant egg and cheese breakfast sandwiches. It wasn't anything over the top, simply 2 slices of whole wheat bread, egg and American cheese, but to me it was just a touch away from gourmet.

Today, I still love a good breakfast sandwich, but I like to play around with ways to mix and match ingredients & flavors and, of course, find ways to make it simple and workable for busy schedules. The other weekend after a good Saturday morning run and nothing on the calendar in the near future I decided to bring out the breakfast sandwich for a little Saturday morning brunch. I've tried different recipes in the past but this one is my favorite so far. I have made this particular recipe for Kyle and my dad, and both gave it a thumbs up.

The thing about this sandwich is that while yes, it does take more time to make as opposed to pouring yourself a bowl of cereal or topping some yogurt with fruit, it's still relatively quick and simple. If you really want to simplify, you can make the goat cheese - tomato spread the day before to have ready to go or you could even make these guys a night or two before, wrap them tightly and then freeze them to be quickly heated up the next morning before heading out the door!

So, whether you're looking for a slow savory Saturday morning breakfast or a quick and simple bite to grab and go, I think I've got you covered with this small but mighty 5 ingredient breakfast sandwich.

Happy Fueling!

MY FAVORITE FIVE - INGREDIENT BREAKFAST SANDWICH

Makes 1 sandwiches (but makes enough goat cheese spread for 2 sandwiches)

INGREDIENTS:

1 whole wheat English muffin
1 tablespoon goat cheese
About 4 sun dried tomatoes, packed in oil, lightly blotted to remove some of the excess oil, and diced
1/2 small avocado
2 eggs

DIRECTIONS:

1. Toast one English muffin in a toaster.

2. In a small bowl crack two eggs and whisk together, adding a pinch of salt.

3. In a small mixing bowl, add the diced tomatoes and 1 tablespoon of goat cheese.

4. Mash and mix together with a fork until the two ingredients are well incorporated.

5. Set aside.

6. Heat a small non-stick pan on medium-low heat.

7. Add your 2 scrambled eggs to the pan, letting them get firm on the bottom, but turning the pan frequently to let the liquid uncooked egg spill over to the outside of the pan and cook.

8. Push the sides of the eggs down as you go to keep the eggs in a thin circle shape at the bottom of your pan (this should only take a few minutes).

9. Once there is barely any liquid left on top, fold over one side of the circle so that the outer side is touching the center line - like in the picture above.

10. Now fold over the other side so the outside of the opposite side touches the center as well - see picture above.

11. Now fold over the other sides to create a small square pocket.

12. Now flip the square pocket over with a spatula and cook for one more minute so that any uncooked egg gets cooked. I usually flip it and then put a lid on top to trap steam in and cook it quickly without drying it out.

13. Now that it's cooked, turn off the burner and remove skillet from the heat.