Thursday, June 10, 2010

Breakfast Feast

I didn't take a photo because the toast was a bit darker than I'd hoped for but here's a simple and oh so delicious recipe for a scrambled egg sandwich.

Dilly Egg Breakfast Sandwich

2 slices Orowheat's Dill Rye bread
1 slice cooked bacon, crumbled
1-2 eggs beaten and slightly seasoned with salt and pepper
Mayonnaise or Yohnnaise

In a small skillet heat one tablespoon of olive oil over medium low heat. Combine bacon and egg mix and pour into heated pan. Let cook until slightly golden underneath, then flip and finish cooking.
Toast slices of bread and spread with mayonnaise. Place egg on one slice of toast and cover with other, whalaa! You have one dillyicious sandwich! You can add a dash of Tabasco for a bit of spark if you like.


  1. That sounds fabulous Sheryl.
    Oh - please check out my Silver Strands blog ... there's a surprise for you :)

  2. Sheryl, what is Yohnnaise? I googled it and all that came up was 2 links to your blog!

  3. Hey Rick, if you look on the back of Mountain High Yogurt they suggest making this. It's just half yogurt and half real mayo, not the non-fat, ugh! It's a lighter spread and tastes so much better than light or non-fat mayo, and is better for you!