When I was growing up, the one thing that my dad could for sure cook, without any issues, for my brother and I when my mom was working early in the mornings, was eggs. Eggs, eggs, and more eggs. I have this memory (who knows if it's accurate or not) of my dad making eggs for us every morning for like a month straight. It's probably pretty accurate. After that long stretch of daily sunny side up eggs I was off eggs for awhile. Then a few years ago, I made myself an egg wrap for breakfast but there was an egg shell in it and I got super sick. Then I was off eggs again. When I was pregnant, I could not even go near an egg. Cracking eggs for pie shells at the bakery pretty much made me gag. Fast forward to now when I can suddenly eat eggs again. I think it started when I started making eggs for William and I was like "I should totes eat myself some eggies. I bet I'd stay full longer!" And guess what, I did stay full longer!
My especially favorite way to eat those eggs? Scrambled with ricotta cheese and lots of flavors mixed in, sandwiched between some delicious Ezekiel 4:9 Bread. Seriously guys, it is
so so good!
There is a ton of fresh flavors in this sandwich and loads of protein, it's basically the perfect breakfast sandwich that will fill you up for hours to come (and if it fills someone like me up, and I eat like every other hour, it will fill you up too).
Fluffy Scrambled Egg Sandwich
2 (heaping) Tbsp ricotta cheese
1/2 tsp roughly chopped fresh parsley
dash of garlic salt
2 slices Ezekiel 4:9 Bread
1. In a small bowl whisk together egg, ricotta cheese, parsley, and garlic salt.
2. Toast the bread.
3. Heat up a small skillet and spray with cooking spray. Once the spray is hot pour the egg mixture into the skillet. Using a spatula, move the mixture around to scramble the eggs. It will take less than 5 minutes to cook the eggs so don't walk away.
4. If you'd like, you can butter up both sides of the toast. Then, place the cooked scrambled eggs on one side of the bread and then close the sandwich.