McDonald’s buys 2 billion eggs per year in the U.S. alone, and you can guarantee a large percentage off those are landing on their popular breakfast sandwiches. While you won’t find me grabbing a McMuffin at any of the nearby golden arches, I do find that sometimes there’s nothing more satisfying than a simple egg sandwich.
When eaten in moderation, eggs provide a great source of protein that can leave you satisfied all morning long. For vegetarians, they’re an important source of B12, a vitamin needed for proper functioning of the nervous system and blood formation and absent in all plant sources of food. (Although, vegans, rest assured, B12 is pumped into nearly all fortified cereals).
My favorite part about egg sandwiches? They can be made from start to finish in less than 10 minutes. Even fancy schmancy, gourmet-sounding ones like this require very minimal effort. With just 5 ingredients, this egg sandwich will have you feeling like you’re dining out at your favorite brunch place, but without the 60 minute waiting time. The key here is quality. Cage-free (local if you’re lucky!) eggs, fresh arugula, blue cheese with a flavor-depth tailored to your preference, and chewy, bakery-caliber bread. This is the kind of breakfast I want to eat all day long.
Arugula Blue Cheese Egg Sandwich
- -Olive oil
- -1 sourdough roll
- -1 jumbo egg
- -Handful of arugula
- -1 Tbsp. mild blue cheese, crumbled
- -Salt and pepper, to taste
Split sourdough roll in half and toast. Drizzle with extra virgin olive oil and sprinkle with salt and pepper.
Meanwhile, heat small skillet over medium-high and lightly coat bottom with olive oil. Once oil is hot, crack egg into pan. Sprinkle with salt and pepper. Once bottom looks white, use a spatula and spoon to gently flip (so that yolk doesn’t crack).
Top one side of sourdough with handful of arugula and crumbled blue cheese. Place egg on top, and serve.