Easy & Delicious 8 Minute Breakfast Egg Sandwich!

If you are looking for a really tasty breakfast recipe than try this open face cheesy egg sandwich!

It’s delicious and very easy to make!

Yummy open face sandwich :)

Yummy open face sandwich 🙂

Open Face Cheesy Egg Sandwich

1 Egg

Teaspoon Butter

Diced Onion, Tomato and Shredded Cheese to taste

OPTIONAL: Diced Veggies [Green and Red peppers, Zucchini] Cooked Ham or Bacon

Salt, Pepper and spices to taste [I use Oregano, I LOVE EGGS & OREGANO!]

Couple slices your choice of Bread, toasted

  1. Saute Onion in butter for 3-4 minutes on low-med heat [If you are using any optional items add now as well]

  2. While Onions are sauteing whisk together Egg, Tomato, Cheese, Salt, Pepper and Spices. TOAST BREAD NOW

  3. Add Egg mixture to Onion, Butter mixture and cook until egg is done

  4. Spread on top of toast and ENJOY!!!

Cheesy Egg Sandwich with Red&Green Peppers and Tomato!

Cheesy Egg Sandwich with Red&Green Peppers and Tomato!

Savoury, Chunky, Cream of Broccoli Soup Recipe

I absolutely LOVE soup.

Vegetable, Tomato, Potato, Pumpkin, Chicken Noodle.

For some reason I just can’t get enough of it, and until recently I had NO IDEA how easy they were to make. For some you do need an immersion type hand held blender, or food processor, but for this extremely tasty and easy to make soup all you need is a big pot and deep sided frying pan! 🙂

Soups are one of the few recipes that I do make enough for leftovers to be enjoyed throughout the week, so this recipe yields approximately 8, 1 cup portions of soup.

Best Ever Chunky Cream of Broccoli Soup

1 Bunch Broccoli

5 Cups Chicken Broth [If you have no chicken broth you can use chicken bouillon cubes, and if you have none of those you can just use water but I would recommend adding some extra spices]

1/4 Cup butter

2 Medium Onions, Chopped

2 Ribs Celery, Chopped

1 Clove Garlic, minced [You could add more if you want but this soup already has such a great flavor you wouldn’t want to mask it too much!]

1/2 Cup Flour

4 Cups Milk

1/2 Thyme

1/2 Marjoram

Salt and Pepper to taste

Delicious, Chunky, Cream of Broccoli goodness

Delicious, Chunky, Cream of Broccoli goodness

  1. Wash and trim broccoli, peeling away the toughest part of the stem. Break or cut off the florets. Slice the stems.

  2. Cook the broccoli in the chicken broth until tender.

  3. Saute the onions, celery and garlic in the butter until browned and soft.

  4. Gradually stir flour into butter mixture until it becomes much like a paste.

  5. Then, slowly add the milk, stirring constantly.

  6. Add the butter mixture, as well as the salt and pepper, and herbs to the broccoli and chicken broth.

  7. Continue cooking over low heat until soup thickens and boils. [Be patient. If you have the time for it, simmer for at least an hour until it thickens up nicely]

Delcious Soup and Baked Pita Chips, the perfect combination

Delcious Soup and Baked Pita Chips, the perfect combination

The soup was EVEN BETTER when I had it for leftovers two days after making and when paired with these delicious Oven Baked Pita Chips. The recipe for THOSE can be found here: https://chefashley.wordpress.com/2009/06/25/easy-to-make-oven-baked-pita-chips/

Easy to make Oven Baked Pita Chips

If you’re like me and hate to see the last couple pitas or tortillas go stale, or if you just want restaurant quality pita chips in your own home be sure to try this SIMPLE & QUICK recipe.

Easy Baked Pita Chips

Easy Baked Pita Chips

Oven Baked Pita Chips

Sesame & Parmesan

Sesame & Parmesan

As many or as few pitas as you would like [Each pita makes 16 chips]

Melted Butter or Olive Oil

Seasoning of your choice [I used a bit of grated Parmesan, Sesame Seeds and Salt and Pepper with delicious results! You could also use some basil, oregano, garlic, poppy seeds or whatever finely grated cheese you prefer]

  1. Preheat your oven to 325 degrees and line a baking sheet with parchment paper.

  2. Split each pita bread in half crosswise into two rounds. Brush the inside of each round with enough butter or oil to fully cover and sprinkle with seasoning.

  3. Cut each round into 8 equal wedges, and place, seasoned side up, in a single layer on the prepared baking sheet. If all wedges do not fit in a single layer on baking sheet, prepare the chips in batches.

  4. Bake until crisp and golden brown, 10-15 minutes depending on your oven.

  5. Remove from oven and let cool slightly. Serve warm, or let cool completely and store in an airtight container.

Crisp and Tasty!

Crisp and Tasty!

These are best enjoyed with a thick dip or soup, although they are delicious to munch on by themselves. ENJOY!

tasty Pita Chips and Broccoli soup

tasty Pita Chips and Broccoli soup