I am BACK!!!
Even though 2 weeks in Mexico at two different all-inclusive hotels was fantastic, I think that was as much as I could handle. I mean, buffets for every meal? Fresh doughnuts in the mornings? How can you resist stuffing yourself until your stomach feels tight?
Usually when I haven’t baked anything for a few days, I get intense cravings to go to an oven and make muffins, cookies, cakes..you name it. But with all the baked goods on the buffet table, I didn’t feel the urge at all in these 2 weeks. I’ll give it a few days…
What I really want right now is a quick and easy breakfast that will ease me back into remembering that I don’t need a buffet in the morning to satisfy my hunger.
This breakfast sandwich paired with some fruit was the perfect breakfast to ease my stomach back into eating healthier and not 2 plates of food for every meal. Simple, fast, and very delicious, I could have this for every meal.
What you’ll need:
-1 english muffin
-2 slices of tomatoes
-1/4 cup mozzerella
+salt and pepper to taste
1. Place the egg in a small saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Let the egg stand in the hot water for aound 10 minutes.
2. Remove from hot water and place in a bowl of cold water.
3. Toast the english muffin. Peel the egg ad cut it in two. Assemble english muffin, and toast in the toaster oven until the cheese is melted.