BrokeAss Breakfast: Open-faced Breakfast Sandwich
- Estimated Cost $9.00
- 7 Comments
Breakfast sandwiches are a great way to eat breakfast on the run. A bagel or English muffin, a fried egg, maybe a little cheese—wrap it in a paper towel and you’re out the door. But when I have a little more time I like to make a slightly more elaborate open-faced breakfast sandwich. English muffins or toast can certainly be substituted, but to me, nothing beats a fresh, chewy bagel.
- 2 fresh bagels, any flavor (I like onion) $2
- 4 eggs $1.50 for 6
- 1/4 cup jack cheese, shredded $3
- 1 jalapeno, seeded and chopped $1
- 1/2 small white onion, chopped $1
- 1 Roma tomato, sliced $0.50
- 2 tsp olive oil Pantry
- salt and pepper to taste Pantry
Recipe Serves 2
- In a large frying pan, heat the olive oil over high heat. Saute the jalapeno and onion until the onion is translucent, about 2 minutes. Divide the jalapenos and onion into 4 small piles in the pan and crack 1 egg over each pile (do this in 2 frying pans if you don't have a big enough pan for all 4 eggs). Cook the eggs to your preference (I like over-medium). The onion and jalapeno should cook into the eggs and become one unit. Top each egg with 1/4 of the cheese (it helps to cover the pan to encourage the cheese to melt).
- While the eggs cook, slice and toast the bagels. Top each bagel half with a cooked egg, tomato slices and plenty of salt and pepper.