Sourdough Breakfast Sandwich

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Sourdough Breakfast Sandwich

 

2 slices sourdough bread

1 1/2 teaspoons each of butter and peanut oil or vegetable oil

2 tablespoons chopped onions

2 tablespoons chopped green peppers

2 tablespoons sliced mushrooms

2 medium eggs

1 to 2 slices Cheddar cheese

butter

 

Butter sourdough bread and grill in a pan or on a griddle over low heat until

golden brown

Heat butter or oil over low heat in an egg pan

While the pan is heating, beat the eggs in a small bowl with a wire whip until

blended but not frothy

When fat in egg pan is hot enough to sizzle a drop of water, add vegetables and

sauté until mushrooms stop giving off moisture, stirring or shaking the pan

often

Pour in the beaten eggs and let sit on heat until eggs begin to cook around the

edges then stir occasionally with a rubber spatula until eggs are cooked but

still soft and moist.

Top mixture with cheese and cover briefly to melt

Place on grilled sourdough bread, cut corner to corner and plate.

Serves 1.