Crunchy Mexican egg sandwiches

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        When I first started this blog I brainstormed a list of recipes I wanted to try and crazy creation ideas. I haven’t been posting many egg sandwiches because most of the time I just make Lee’s standard favorite: a fried egg on an english muffin with green Tabasco, maybe some cheese, and maybe some Canadian bacon. That’s just what I usually have on hand. I’ve been waiting for some more exciting ingredients to fall into my lap so last night I was really excited to find a tiny bit of refried beans left over from our dinner. Refried beans aren’t normally something I get excited about but combined with the broken tortilla chips at the bottom of the bag (which Lee always saves to use as toppings) they make a new egg sandwich!
        This is actually one of the ideas I came up with in my initial brainstorming session. I spread the refried beans, mixed with a little leftover salsa, on half of two wheat English muffins. Then I popped the muffins in the oven to heat up. This is my usual technique for toasting things on the boat. The oven isn’t much bigger than an over-sized toaster anyway!
        While the muffins were toasting I fried a couple eggs and dug the cream cheese (Tofutti for Lee) out of the fridge. When the eggs were done, I plopped them on the hot, bean-covered muffins, spread a generous amount of cream cheese on the other half of each muffin, and sprinkled a handful of blue corn chip bits over the eggs. These sandwiches were piled high with hot, Mexican inspired breakfast goodness when I was done!
        I made Lee wait to eat them while a snapped a couple pictures. He gave my crunchy Mexican egg sandwiches his seal of approval. They were a nutritious and delicious breakfast after our morning run. With protein from the eggs and beans and fiber from the muffins and beans they should make good fuel for the crazy day we have planned. Our cell phone tethering internet was disconnected last night (apparently it’s not allowed) so we’re going to have to find wifi onshore from now on. It’s kind of a bummer but we knew it would happen eventually when we leave the U.S. Starbucks wifi, here I come!

Crunchy Mexican Egg Sandwiches
(Makes 2 sandwiches)

2 whole wheat English muffins
2 eggs (I like cage-free organic)
1/4 cup refried beans
A splash of salsa
Cream cheese
Broken corn chips (I happened to have blue corn and they looked pretty)

Spread the beans mixed with salsa on half of each English muffin.
Toast the muffins in the oven or a toaster oven.
Cook the eggs however you like them (fried, poached, scrambled, whatever!)
Spread cream cheese on the other half of each muffin.
Place an egg (or half your scramble) on the bean-covered half of each muffin.
Sprinkle corn chips on top of the eggs and cover with the cheesy tops.

Get your napkin ready!

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