Even though I work from home, have no kids (yet) and seemingly have lots of time to make myself a gourmet lunch everyday… that extra time always seems to slip away from me. On many days, I’ll have my head buried in business planning, photo editing or blog writing and when my tummy finally alerts me to how empty it is, I’ll look up and it’s 2pm.
I think the biggest misconception that I had before getting pregnant was that I would be hungry all the time and thus be eating all the time. Frankly, I was looking forward to being able to eat my body weight in food every week and not have to make an excuse for it.
Sadly, the reality is that Little C has been doing a wonderful job of squishing all of my internal organs in her process of growing like a
weed alien normal baby. I’m luckily if I am able to stomach three meals a day, not to mention the five small meals that is actually recommended for us pregnant ladies.
Plan ahead for meals. Now that my stomach no longer tells me when meal times are, my schedule does. And simple does the trick. Like, this fried egg sandwich.
I love how something so simple packs in protein, dairy, carbs and veggies all into one package. And I can whip it up in less than 10 minutes.
This sandwich is great for lunch, breakfast and light brunches. It’s pretty much a staple in my house, at least until the arrival of Little C in October!
Fried Egg Sandwich (serves 2 – or one hungry mama)
1/2 tablespoon olive oil
salt and pepper, to taste
4 slices of bread, your choice – I used Italian bread
spring greens, or your choice of lettuce or spinach
4 slices tomato
2 slices white cheddar cheese, or cheese of your choice
Heat a large skillet over medium heat, then add the olive oil. Crack the two eggs into the skillet, one on each opposite side of the skillet. Use a fork to break up the yolk in each egg, then sprinkle with salt and pepper to taste.
Let the eggs cook for about 1-2 minutes, until the bottom is slightly golden brown. Then flip each egg over to fry the other side, until also golden brown. Remove the skillet from heat.
If you like, toast the bread in a toaster. Then layer on: slice of bread, mayonnaise, spring greens, two slices tomatoes, one egg, one slice of cheese, then top with a slice of bread. Repeat to create the second sandwich.
Optional: I like to slice the sandwich in half (see first photo), to make it easier to eat.