The only secret to this breakfast sandwich is the eggs, which should be sunny side up, a little bit runny but with some firmness so as not to make a total mess.Tad Seaborn/The Globe and Mail
The only secret to this sandwich are the eggs, which should be sunny side up, a little bit runny but with some firmness so as not to make a total mess when you take your first bite. If you're like me and your egg skills are challenged, use the oven to finish them off. Once done, cushion the eggs between thick, buttered white toast and add thin slices of zucchini. Then bite, take a sip of coffee and repeat.
Servings: 2 sandwiches
Quick Breakfast Sandwich
4 eggs
zucchini
olive oil
salt
4 pieces of toast
Method
Preheat the oven to 350 F. Heat a lightly greased medium-size pan over medium heat. Crack four eggs into the pan and allow the white to firm up almost completely. Put the pan into the oven for 4 minutes or until the yolks are firm at the base but still loose on top.
While the eggs cook in the oven, cut 6 thin slices lengthwise from a zucchini. Brush the slices with olive oil and lightly salt. Microwave for about 60 seconds until the zucchini is tender.
Make 4 pieces of toast, butter liberally and place two eggs in each sandwich, along with half the zucchini.