This sandwich is certainly not just for breakfast, I really love it late at night if I wasn't hungry at dinner. The fresh-factor is really there, which makes it all the more enjoyable to bite into, your teeth sinking first through the bread, then into crisp cucumbers and baby spinach, juicy tomatoes and onto the soft cheese and egg. It is a pleasure to eat.
"Fry your egg your way. I like the yolk broken to "marble" it with the white as it cooks."
Notes: Butter is unsalted.
VEGGIE, EGG & SWISS BREAKFAST SANDWICH
Ingredients: 1 egg, 3-4 tsp. butter, 12 baby spinach leaves, 6-8 cucumber slices, 1-2 pieces Swiss cheese, 3 slices tomato, 2 tsp. mayonnaise, salt and pepper to taste, Sriracha, 2 slices rustic or artisan bread.
1. Butter and toast the bread. Heat 2 tsp. butter in a skillet pan, fry the egg to your liking with a sprinkle of salt and pepper. Set aside.
2. Build each sandwich: swipe the inside of each slice of toasted bread with mayo. Lay down spinach leaves on one side, followed by the egg. Then add swiss cheese, tomato, cucumber, and a zigzag of Sriracha. Top with the other piece. Slice in half.