There's nothing I love more than a simple recipe that packs a big presentation. The star of this show is eggs. So simple, so delicious and also the best source of biological protein that you could ask for. Scrambled eggs were my jam as a little girl and my mom made some of the best ones.
Flash forward a lot of years. In college, my friend Katie referred to over easy eggs as "dippy eggs" and I realized I had never tried one. I did and I never looked back. "Dippy eggs" have become my favorite. They're perfect for breakfast sandwiches when you can use part of an english muffin to soak up the flavor. Egg yolks are full of the fat-soluble vitamins - A, D, E and K - and also are a good source of choline. Embrace the yolk and enjoy this sandwich.
If my kitchen walls could talk: Out of english muffins? Try this sandwich with bagels, bread or even gluten-free toaster waffles (trust me, it's legit)
"Dippy" Breakfast Sandwich
1 brown rice english muffin
1 tsp olive oil
1 slice gouda cheese
1. Pre-heat oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper. Split english muffin in half and toast until lightly browned ~5 minutes.
2. In a small skillet, add olive oil over medium heat. Add egg. After white has set, flip until cooked to desired preference.
3. Layer gouda and egg between english muffin.
What's your favorite breakfast?