Love, Laughter, and Life

Adventures With a Book Lover


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Monday Mouthfuls – Breakfast Sandwiches

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We love breakfast sandwiches! Or at least I used to, before cleaning up my diet. But my honey still enjoys taking a break from muesli and yogurt to eat a yummy protein-rich breakfast sandwich. I make these at home, usually 3 at a time. They freeze very well and he can pop one in the microwave any day he feels like a little something different. The filling possibilities are endless.

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Whole Wheat Egg, Ham, and Cheese Breakfast Sandwiches

Ingredients:

3 whole wheat English muffins

3 slices ham (we prefer thinner slices)

3 slices cheddar cheese (Swiss or pepper jack are also great)

3 eggs

black pepper

olive oil

Dijon mustard

plastic wrap

ziplock bags

 

Directions:

1. Toast the English muffins. Spread a thin layer of Dijon mustard on each sandwich. Place open-faced on a cutting board.

2. Layer ham and cheese on one half of each muffin, cheese is on top.

3. Fry the eggs in olive oil, liberally doused with black pepper. For freezing, cook the eggs all the way through. For immediate consumption, a runnier yolk is fine.

4. Place one egg on top of each cheesy muffin. The egg will melt the cheese. Leave open-faced to cool. Unless you are eating right now, then close it up and enjoy!

***If you want, quickly place eggs on a folded paper towel to remove excess oil, then add to sandwich.

5. For freezing, let sandwiches cool completely. Add muffin tops and wrap snuggly in plastic wrap. I also like to put mine in sandwich ziplock bag. Pop in the freezer until time to eat. Rewarm in the microwave.

Delish!

Other things to add: baby kale or spinach, turkey, onions, sausage patties, bacon, different mustards. For fresh sandwiches (not frozen) you can add tomato slices, thinly sliced zucchini, mushrooms, or any other fresh veggie from the garden.

The sky is the limit! Or should I say the amount of space between muffin top and bottom and what you can hold together in your hands is the only limit. 🙂

Bon appétit!

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Hiking: Selah Cliffs Natural Area Preserves

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We ‘hiked’ the trail at Selah Cliffs Natural Area Preserves on Saturday.

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Where: Seven miles north of Selah, just south of mile post 3 on SR 821, or as locals know it, the Yakima Canyon Road (slightly northeast of Selah)

Distance: RT about 2.5 miles, if you go all the way to the cattle guard and fence that signals the Military Firing Center boundaries

Discovery Pass Required: Yes, though many parked beyond the nature preserve lot on the old canyon road

Tips: No toilet facilities and not much shade; Bring binoculars, bug spray, water, and hat

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This is a local, easy hike with the hardest parts being concern for ticks, rattlesnakes, and heat. The views of the Selah Cliffs are gorgeous. As per signed instructions, we didn’t traipse off the path, which means we also didn’t see the basalt daisies for which the area is known. Judging by the trails leading up to the basalt cliffs, I’m sure some disregard rules. OR they could be game trails. Yes, I’ll go with that.

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The hike/walk leads along a gravelled path for most of the distance. Towards the far end (headed east), hikers must go through a barbed-wire gate. After that, the gravel disappears and more clambering is required. During the entire hike east, we watched the Fred G. Redmon bridge loom ever larger and closer. Soon enough, we stood beneath the massive structure and listened to vehicles boom overhead. It was fascinating to look, listen, and call aloud. If you stand in just the right spot, your voice will echo back. I tried recording the echo, but there was too much interference.

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We saw and heard a waterfall, but couldn’t get through the underbrush to get close. Plentiful birds, spiders, insects, lizards, and evidence of other wildlife kept us searching and entertained. The scenery was gorgeous, the basalt columns beautiful, and amazingly, the traffic overhead was negligible.

Two thumbs up!

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