A certain fast food chain thinks they have a monopoly on tasty egg sandwiches. And tasty, they are.  Healthy, they most certainly are not. In fact, the “egg” part of their famous sandwich is composed of these ingredients:

USDA Grade A eggs, soy lecithin (release agent) liquid Margarine (liquid soybean oil, water, partially hydrogenated soybean oil, salt, hydrogenated cottonseed oil, soy lecithin, mono-and diglycerides, sodium benzoate and potassium sorbate (preservatives), artificial flavor, citric acid, vitamin A palmitate, beta carotene). 

15 fricking ingredients!!! And that’s just the egg part! Trust me, you don’t want to know what’s in the muffin.

I’ve been making egg sandwiches for my family for, well, forever, and while they’re not exactly health food, they are significantly lower in sodium, artificial flavors, and preservatives than the original.

Knock-Off Egg Sandwiches

1 egg
1 slice of homemade whole wheat bread
1 ounce of sliced cheddar cheese (I like Organic Valley Raw Sharp Cheddar)
1 tbsp butter
salt and pepper to taste

1. Cook the egg, sunny side up, in a greased pan. Sprinkle a little salt & pepper on as it cooks. When the egg is 90% cooked, add the cheese to the top and turn down the heat to medium low.

2. While you are cooking the egg, toast the bread lightly. Butter the bread generously.

3. Slap the egg on the bread, and voila! A hearty, delicious, fresh, four-ingredient breakfast.