Breakfast recipe number two coming at ya.
And this one is a classic breakfast sandwich featuring eggs, avocado, and other delicious accompaniments.
This won’t be the last sandwich you see on Economical Chef either. Sandwiches are a great way to deliver flavorful, filling meals for minimal dollars. And I am all about spending minimal dollars.
Now, this weekday breakfast sandwich is designed to be prepped the night before and taken to work the next day. But it can obviously be enjoyed fresh in the comfort of your own home. If that is the case, I would recommend:
- Toasting the damn bread
- Using Spinach and cooking it before adding it to the sandwich*
- And maybe even grilling/heating up the avocado if you can handle that
*This is easy. Just add some butter to a pan, toss the spinach in (more than you think), and wait for it to wilt down. If you need help, click here.
If you eat breakfast at work, like me, then you should be assembling this sandwich the night before and sticking it in the fridge overnight. Then, when you get to your place of work but you aren’t quite ready to succumb to the workday just yet… head to the microwave and pop this guy in for 33 seconds.
Why 33 seconds? I don’t know. It just works.
Boom. Now you have your warm breakfast (sandwich).
I know what some of you are thinking – “BUT! My local coffee shop makes a killer breakfast sandwich that I can buy on my way to work!”
I am sure your local coffee shop (and I am sure its local, and not something that rhymes with darducks) does have a breakfast sandwich. I’m also sure, that it comes frozen, is heated up anyways, and that you are charged $4-6 for it.
$25 a week on breakfast? No thanks.
Let’s check out the economics on this simple weekday breakfast sandwich below:
- Loaf of bread – $3.00
- Dozen eggs – $3.00 (Buy some quality eggs, it’s the star of the sandwich)
- Avocado – $1.50
- Dijon Mustard – $1.50
- Spinach (or green of your liking) – $3.00
And the grand total is…. $12.00
you can EASILY get five sandwiches with these ingredients. The first ingredient that you will run dry on is probably avocado. It’s delicious, I load my sandwiches with it too. But to your dismay and mine, a serving of avocado is a mere 1/5 of the full thing. So lets stick to that.
Simple math (that I used a calculator for) shows that we are at $2.40/sandwich.
Not bad, I know. But… lets say you already have dijon mustard because its delicious and adds super affordable flavor to your life. And if you don’t, once you buy some it will obviously last you more than one week. So, take that out of the equation and we are talking:
Two bucks for an awesome breakfast sandwich that I can eat all week. Alright.
One note on cooking the eggs for this one:
The key is to half-scramble the eggs. Almost making an omelet/scrambled egg combo, ending up with 3-4 larger hunks of egg that you can place on the sandwich. Yea, hunks.
Just make sure to cook it on low-medium heat and slowly turn/flip the eggs when appropriate. And if anything, leave the eggs a little undercooked because the microwave will heat them back up and finish them off the next day.
Hope you enjoy this weekday breakfast sandwich!