Egg toast sandwich (39g of protein)

Ingredients:

• Whole grain toast – 2 slices

• Eggs – 3 pieces

• Ham, pork – 2 slices

• Cheese, Edam – 2 slices

• Cherry tomatoes – 30 g, 3 pieces

• Butter – 5 g

Instructions:

1. Preheat a pan over medium heat and add the butter.
2. In a cup, whisk 3 eggs with a pinch of salt and pepper, then pour them onto the heated pan (pic 1).
3. Let the eggs set a bit, then place 2 slices of toast bread on top (pic 2).
4. Flip the whole thing over with a spatula so the toast can brown and the other side of the egg – the omelet – cooks as well (pic 3).
5. Fold the edges of the omelet (the parts without toast) inward (pic 4).
6. On one side, add ham, cheese, and cherry tomatoes to taste (pic 5), then fold the other side over to close the toast (pic 6).
7. Now just let the toast brown on both sides until golden and it's ready to serve (pic 7 and 8).

Enjoy your meal!

Comment:

A great, simple, and relatively quick breakfast. You can either make this egg toast fresh in the morning and enjoy it warm, or prepare it the day before, reheat it in the microwave, and it will still taste good.

• Contains nearly 40 g of protein per serving

• Tastes great

• Quick to prepare

Would I make this recipe again? Definitely yes. Even though I labeled this recipe as "breakfast," I personally had the egg toast as a side dish with meat for dinner after training… and I must say, it was a great choice. The toast is flavorful, juicy thanks to the tomatoes, and pleasantly soft.

Cooking tips: During the first stage of cooking (when making the omelet before adding the toast), leave it in the pan a bit longer than you think, so the eggs form a solid mass and bind together properly. This way, you won't end up with undercooked eggs or the omelet tearing apart when flipping it.

I hope you like my recipe. I will be happy if you check out other recipes. Every Saturday a new, original protein recipe is released.