An easy, weekly breakfast, lunch, or dinner recipe suitable for couples. Makes two sandwiches. Feel free to mix it up with different toppings and sauces; my choices here are sriracha, cheddar, Kewpie mayo, and bacon.
Ingredients
- 5 large eggs
- 1 tbsp milk
- 4 slices of bread (wider loaves are recommended)
- Sriracha sauce to taste
- 6 slices bacon
- 1/2 cup shredded cheddar
- Kewpie mayo to taste
- Salt and pepper to taste
Directions
- Whisk eggs, milk, and salt and pepper together in a bowl.
- Cook the bacon to preference and set aside.
- In an oiled medium pan on medium heat, pour in the egg mixture and gently scramble until egg curds appear throughout.
- Let simmer until the eggs become mostly solid and sprinkle cheddar over half of the pan.
- Fold the eggs over the cheese and divide the omelet in half. The result is two quarter-circles of folded eggs.
- Turn heat down to low and cover for 5 minutes to let the eggs rise. Toast the bread and spread toppings on it to preference.
- Chop bacon and add it onto the toast. Top with eggs and cut sandwiches in half.
