Yesterday's breakfast was a collaboration between D and me. While I made the sweet potato hashbrowns in our electric skillet, D cooked up the fried eggs on the stovetop for our English muffin egg sandwiches. I topped my egg sandwich with some shredded mozzarella cheese, a tomato slice, a spoonful of salsa, a few fresh cilantro leaves, and of course a dash of salt and pepper. Egg sandwiches are an easy way to start your day off with a healthy serving of protein!
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