A quick and
easy
breakfast sandwich made with scrambled eggs, sun-dried
tomatoes, chives
and
sandwich bread. Serve this panini sandwich for a fast
breakfast on the
go.
When you just don't know what to make for
breakfast, try this unique way to serve scrambled eggs. It uses basic
ingredients that you normally have in the pantry and you can serve a
family of four in under 30 minutes.
Serve with
fresh fruit or juice on the side and a muffin to complete the
meal. You
can also try a variety of breads as well for this sandwich. I
used a buttermilk bread for the photo taken above because I like the
firmer body of that particular bread, but you can also use a wheat or
multi-grain bread and make this breakfast recipe a bit healthier.
***Special
thanks go out to Lisa from Crock
Pot Recipes for the submission of this delicious
breakfast
recipe. (She has a great collection of recipes made especially for the
slow cooker including many meats, vegetables, and
even desserts.) Please stop by and visit her site.
Prep
Time: 10 minutes
Cooking
Time: 10 minutes
Try these Old-Fashioned Recipe
Cookbooks and find all those recipes you
haven't had in years.
8 slices of bread vegetable oil
cooking spray 6
eggs, at room temperature 1/3 cup cream or milk 2
tablespoons finely chopped fresh chives 2/3 cup semi-dried
tomatoes salt and
pepper 2 teaspoons butter, chopped
Kitchen
Equipment Needed
medium mixing bowl non-stick frying
pan sandwich maker or Panini press
Instructions:
Step 1: Pre-heat
sandwich maker or panini press.
Step
2: Spray oil over one side of the slices of bread
and place them, oil side down, on your work surface.
Step
3: In a medium bowl, whisk together the eggs,
cream, chives, salt, and pepper. Add in the tomatoes.
Step
4: Melt half of the butter in a non-stick frying
pan over a medium-low heat. When the butter starts to froth, pour in
half the egg mixture. Cook for about one minute or until the eggs start
to cook. Stir the eggs, from the outer edge of the pan to the center,
continuing until the eggs are almost cooked.
Step
5: Spoon the egg mixture, dividing evenly
onto 2 bread slices, top with another two slices, making sure the oil
is on the outside.
Step 6:
Place the
sandwiches in the press and cook for 5-6 minutes, or until the bread is
golden brown.
Step 7:
While the first two sandwiches are in the panini press, fry
the
remaining scrambled egg mixture, using the last teaspoon of butter.
Repeat the process with the remaining slices of bread.