Remember Mike and Patty's? I'm sure you've since forgotten about the adorable breakfast stop I mentioned in my Boston recap post. Maybe you were able to glance at those food pictures without a second thought, but Ryan and I, along with our tastebuds, still can't let the memories go.
We were determined to at least try and recreate some of our favorites from their tiny shop. First up on the list? Their September Breakfast Sandwich Special: an over-medium egg on multi-grain toast with Vermont cheddar, tomato, and avocado. Knowing full well that we could never match the masters, we decided to leave that exact sandwich to the experts and instead put our own spin on their concept, called the October Special Egg Sandwich.
Mike & Patty's Version:
While we're no Mike and Patty, this sandwich still turned out pretty darn good. A flash to put together, this is ideal for a quick breakfast, lunch, or dinner. When a meal is this fast to make and this good to eat, you can hardly complain about having to cook!
Love breakfast sandwiches? You should also try the copycat egg mcmuffin!
One Year Ago: Pork Chops with Sauteed Apples
Natalie & Ryan's October Special Egg Sandwich
inspired by Mike and Patty's
For each sandwich:
-2 pieces of multi-grain or wheat toast
-1/2 ripe avocado
-1-2 tomato slices
-Slice of cheese (we used Muenster)
1. Toast slices of bread. While bread is toasting, cook egg over-medium on a skillet, salting and peppering as desired.
2. Place cheese on one slice of warm bread (return to toaster oven for extra meltiness!). Top with avocado, tomato, spinach, and egg. Add the second piece of bread to sandwich and serve immediately.