Even after making them, I didn’t plan on blogging them. Some nights you just want to cook and eat and skip taking any pictures! But then I plated them and realized they were too pretty not to show on The Sweets Life. Yup, you know you’re a food blogger when you start calling food pretty and insisting on taking pictures of it!
These tasted as good as they looked…a major success considered the last minute decision that they were! Because we were short on bread, I turned mine into a salad and used the little bread that was remaining as a dipper for all of the runny egg yolk. Sandwich or salad, you can’t beat this meal when you’re pressed for time!
One Year Ago: Green Salad with Spiced Walnuts
Two Years Ago: Basil Ice Cream
Three Years Ago: Chocolate Cookie Dough Ice Cream Cake
Tomato, Cheddar, Arugula Egg Sandwiches
*for 1 sandwich/salad - increase quantities as needed
-1 slice cheddar
-2 slices tomato
1. Cut baguette in half and toast.
2. Fry eggs until whites are starting to set and yolk is runny. Top with cheese and cover pan for 1 minute to allow cheese to melt.
3. Assemble salad or sandwich with toasted bread, arugula, tomato, and eggs. Serve immediately.