I think I have mentioned this before, but for some reason I have craved eggs almost non-stop this pregnancy. During my first trimester, it was mostly plain fried eggs. Lately though, my preferred method of eating them is in any sort of breakfast sandwich. There are a few local places that serve breakfast sandwiches all day, and I have had Trevor pick me up one far too frequently on days when nothing else sounds good. While it’s convenient to buy when time is short, they are so easy there really is no reason not to make them at home. They are endlessly adaptable to what meats/cheeses/veggies/bread you have on hand, but this might be my favorite variation. The maple syrup and spicy mustard spread is so delicious on a hearty multigrain bread. And bacon, eggs, and cheese are never a wrong way to go.
- 10 eggs
- Salt and freshly ground pepper, to taste
- ½ cup of shredded sharp cheddar cheese
- 8 slices bacon
- 8 slices multigrain bread
- ¼ cup maple syrup
- 1½ to 2 tablespoons spicy whole grain mustard (to taste)
- Whisk eggs together in a medium sized bowl. Season generously with salt and pepper. Add to medium to large sized skillet and place over low heat. Cook, stirring occasionally, until eggs are scrambled. Top with cheese and cover to keep warm and let cheese melt.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Drain on a paper towel and set aside.
- Toast bread. Stir together maple syrup and mustard. Spread a generous amount over each slice of bread. Divide eggs evenly and place on 4 of the slices. Top evenly with bacon, then the remaining slices of toasted bread covered in the maple sauce. Serve.
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