Wednesday, July 28, 2010

Egg and Cheese with Ribeye

Breakfast is probably my favorite meal and egg sandwiches are always key to a good morning. I had some leftover ribeye from last nights dinner so I decided to take advantage of the situation with this great breakfast sandwich.

I have been using sandwich thins recently because they are good for breakfast and lunch sandwiches, as well as low on carbs. I seared the ribeye in some butter to reheat it and get it juicy. I sauteed onions and a few kinds of peppers (jalepeno, hungarian and cubanelle) in a small pan and then add a single seasoned scrambled egg to the onion and pepper mix. I then toasted the sandwich thin in hot pan with butter. I put it all together with a little cream cheese, ketchup, lettuce, tomato and american cheese.

I call this one the breakfast of champions.

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