This ranks right up there as one of my favorite breakfasts. It’s easy to make and so satisfying that I find myself making it or craving it several times a week. I create riffs off the original toastie throughout the month, depending on the contents of the fridge. This is the original: toast one slice of bread (wheat or Breadsmith English muffin bread), top with two slices of hard salami, a fried or poached egg, some roasted tomatoes, and some drops of reduced balsamic vinegar (sometimes several plops if I’m not paying attention). Sometimes I add bruschetta mix, avocado slices, fresh basil, purple onion, or caramelized onions. It’s simple to make, pretty on the eyes, and completely satisfying. Simply perfect.
This morning my toddler spies my favorite breakfast toastie as I sit down to eat. She claps her hands, exclaims, “oh goody,” and asks for a bite (she already ate half a banana, a bowl of blueberries, and toast). Between bites she says, “yummy in my tummy,” and “it’s delicious.” Well, not the tomatoes and balsamic. She says she tried them last week and they are “icky.” She says I can have them (gee thanks, kiddo). Then, the baby comes around and I have two munchkins in my lap and a rapidly dwindling breakfast. And then it’s just a smear of balsamic (Baby liked the tomatoes). I think it’s safe to say I’m not the only fan of My Favorite Breakfast Toastie. I’m sure once the word gets out that they’ll be legions of fans praising the simplicity, elegance, and downright yumminess of this breakfast toastie.