Sunrise Sandwich

Last night we had Carnitas Tacos for dinner. This morning, I threw something together with the left-over toppings and it ended up rockin' my world! I call it (drum-roll please....) the Sunrise Sandwich! Ta da!

So you'll just need the ingredients listed above: 

- One bagel half (I used an "Everything" bagel)
- Reduced Fat (or regular) Vegetable Cream Cheese
- One egg (cooked over-easy)
- Tomatoes (diced)
- Chives (chopped)
- Cilantro (chopped)

I started off by spreading a VERY thin layer of the vegetable cream cheese on the bagel half. You don't want too much - just to make the bagel not-so-dry. It will be barely visible. I would like to mention that I only discovered this because we were almost out of cream cheese.

Next, cook your egg over-easy. The key is to keep your stove on low heat and use lots of cooking spray for easy flipping. I only cook my yolk-side for about 5 seconds. Then, put the egg on the bagel like so:

Next, break the yolk a little to get the goodness out, and spread it around on the bagel. Mmmm. Yes. Now comes the easy part - load it up with your toppings! Like I said, these are the leftover taco toppings from last night's dinner - but I only used tomatoes, cilantro, and green onions.

I suppose I could've used other vegetables, too - but that just happened to be what I had a hankerin' for this particular morning.

The last step is my favorite - feast! I also had a cold glass of orange juice. Ahh, life is grand. I thought it was so delightful that I just had to share. It's a simple, quick breakfast and a great way to use those leftovers!

Take Time for Lemonade,
Kris

Grilled Cheese with Attitude

My dearest friend had a beautiful baby girl last week, and guess what?! I'm the Godmother! I went to see the baby (her name's Victoria), and thought I'd bring some snacks for the fam, since they're probably busy and what-not. I thought and thought about something that would please a two-year-old and two adults. It also had to be something simple, because I am not a chef by any means. Not an easy task. Then, I had an idea...

Grilled Cheese and Tomato Soup!

Who doesn't like that? Turns out, two-year-old children don't - but that's beside the point.

Personally, I thought they were delicious.

Parmesan-Crusted Italian Grilled Cheese
Italian Bread (Arnold)
Parmesan, Romano, Asiago Blend (in shaker - Kraft)
Italian Seasoning Blend
Sliced White American Cheese
Sliced Cheddar Cheese
Vegetable Oil Spread (I used "Move Over Butter!")

Basically - it's your standard grilled cheese sandwich, but with some attitude. Spread the margarine/butter spread on one side of the bread. Shake a little of the Parmesan mix and the Italian seasoning onto the bread. Put this slice spread-side-down on the griddle. Put one slice each of the American and Cheddar cheeses. Top with another slice of bread (complete with spread, Parmesan and seasoning on the outside as well). Flip around and cook until they're a pretty golden brown! Substitute with any cheeses/breads you desire.

* NOTE - I discovered that these are best served fresh off the griddle, but they also reheat decently.

I also cut the sandwiches up for easy reheating...

 

Oh! Don't forget the tomato soup! Come on now...did you think I would split-up this romantic union?

Then, I tied it all up with a little bow and tag. 

Easy as pie! Grilled cheese.

Hope you enjoy this easy lil' recipe as much as I did! 

My husband also approves.

Take Time for Lemonade,
Kris

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