Today I decided I would slow down and take care of myself. I’ve been sick all week so I canceled my fun weekend plans to recuperate. My son is with his dad this weekend which meant I could make whatever I wanted for breakfast without accommodating his picky pleas (it also meant I could sleep in an extra hour – ahhh).
So last night, I went to bed a little giddy that I would make myself this sandwich for breakfast.
I’m not really a make-it-from scratch kind of girl. I don’t have time to follow elaborate recipes (nor do I feel like following one in my current state). So, when I find an easy-to-make soy and milk-free tasty meal, I am a very happy girl.
The sandwich is super simple. And the real star ingredient is a rare find from Whole Foods Market — it’s a soy and milk-free mayonnaise, made with canola oil by Spectrum (“Canola Mayonnaise”).
The other star is the soy and milk-free pita from Trader Joe’s. [I plug a lot of products from Trader Joe’s and Whole Foods in my blog – Ahem, where is my endorsement check??]
Really, that’s all you need to know and the blog is finished. But, my morning plans also included nourishing my artistic self so I decided to take pictures while making my breakfast.
1) Toast the bread.
2) Fry the egg. I coat the pan with 1 tbsp of safflower oil or sunflower oil. I like it over-medium so the yoke is just a touch runny. But, scrambled eggs are awesome too.
3) Spread your soy and milk-free mayonnaise inside the pita (tear out an opening in the pita).
4) Lightly salt the eggs and slip them inside the pita. That’s it!
Super simple, right? Maybe next time I’ll toast the bread with a slice of ham inside or toss in a sausage patty for extra protein.
By the way, also part of taking care of myself – I picked 3 oranges from my tree in the back yard and juiced up some fresh O.J. Delicious.
I feel better already.