What's For Breakfast: Fried Egg Sandwich with Salsa and Fresh Cilantro

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!

What's For Dinner: Egg Sandwich and Hashbrowns

Last night we had pancakes for dinner, so it didn't seem all that out of the ordinary to have another breakfast-for-dinner dinner. Tonight we went for savory rather than sweet flavors. I roasted up a skillet full of hashbrowns made from the red gold potatoes in CSA Box #22. I put D in charge of poaching the eggs for the egg sandwiches that accompanied our hashbrowns. I added Swiss cheese (cut into a round shape using a glass to better fit the English muffin), fresh spinach leaves, halved grape tomatoes, and a small squirt of Dijon mustard. D added Swiss cheese and Canadian bacon to his sandwich. It doesn't get much easier than that.