Return of the Fried Egg Sandwich – In Healthier Form

When I was growing up, one of my favorite (and rare) breakfast treats was having my father make me his signature fried egg sandwich: one or two eggs fried over easy on a buttered skillet, with salt and pepper, sandwiched between two slices of toasted white bread, slathered in mayonnaise – with a slice of American cheese melted on the egg. I typically only ate my eggs scrambled (with ketchup!) – and I didn’t deem myself a fan of runny yolk – but the taste of this sandwich was phenomenal. It was such a rare treat that I maybe had only 4 or 5 of them growing up, but it was a taste I craved into adulthood. Lucky for me I wasn’t much of a cook, and eggs certainly weren’t any specialty, so I never really made myself too many of these sandwiches as an adult.

Cue last week, as I slathered a wedge of Laughing Cow Light Swiss Cheese over some toasted Sara Lee 45-calorie multigrain bread to use for a turkey sandwich. The taste of the Swiss was so rich to me. And had just the right amount of saltiness. I thought to myself, “Self: Maybe you could make the old fried egg sandwich work with this INSTEAD of mayo.” And I was 100% right. Yesterday I fried up my first successful attempt at cooking an egg over easy (with some olive oil cooking spray instead of butter, win), and sandwiched it between two slices of cheese-spread pieces of toast. It was delicious. And no added salt – the saltiness from the cheese wedge was perfect. I paired it with a serving of Activia Strawberry Greek Yogurt (my current delicious source for probiotics), and had a fantastically healthy, filling breakfast. So here’s to turning recipes from a less-than-healthy youth into something worth having!


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