The conception of this sandwich began from a simple English Muffin Egg Sandwich. Needless to say, it has since evolved (to be even healthier!), where I now prefer using ‘Gadoua’ brand, “Moelleux, Sandwich Club, Thick Sliced, either ‘100% Whole Wheat Bread’, or the ‘Enriched White Bread’” – yummy! I’ll cheese it with whatever cheese available, from Kefalograviera, to aged Cheddar, to Mozzarella, to regular Cheddar, commonly going for Mozzarella. In addition to the milk and butter, I’ve lately been spicing up my Egg Sandwiches with Dill, Red/Chili Pepper flakes, and, probably a lesser known, all purpose seasoning (containing no salt, MSG, or trans fat) called “Capitaine”, from GARNO, and black pepper – all of which I add while the egg is still cooking, before I attempt my nifty pan-flip (with my Starfrit 5″ Mini-Egg Pan). Once the toast is ready, I add the cheese, the egg directly over it, one or two slices of tomato, then lettuce (and/or even spinach, for iron), then I top the other toasted slice. (In that order. ) Press it down with a flat hand so that it all holds together, and voila! Enjoy.

Thank you for sharing your recipe, Monique. Keep up the good work! =)

I got one. Which came first, the chicken or the egg? One wouldn’t eggsist without the other! I crack myself up. OK OK – that’s the eggstent of my post.