Roasted Tomato and Chive Scrambled Egg Breakfast Sandwich

Roasted Tomato and Chive Scrambled Egg Breakfast Sandwich

This post comes from our contributor Jill of a Better Happier St. Sebastian.

Roasted Tomato and Chive Scrambled Egg Breakfast Sandwich
makes 2 sandwiches
3 eggs
1 small bunch chives
2 biscuits (recipe to follow)
4 slices oven roasted tomato (recipe to follow)
1 tsp butter
salt and pepper

In a small nonstick skillet over medium-low heat, melt butter. Whisk eggs, chives, and salt and pepper until combined and slightly frothy. Pour eggs into skillet and let sit about 30 seconds. Using a spatula, slowly and continually sir eggs as they begin to scramble. Continue cooking about 4 minutes until eggs are softly scrambled. Set aside.

Cut each biscuit in half and top with 2 tomato slices. Divide scrambled eggs between biscuits.

Buttermilk Biscuits
2 ¾ cup all-purpose flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
1 tsp baking soda
1 ¼ cup chilled unsalted butter, cut into ¼ inch pieces
1 cup low-fat buttermilk

Preheat oven to 425°. In a large mixing bowl combine flour, sugar, baking powder, salt and baking soda. Cut in the chilled butter into the dry ingredients until a coarse meal forms. Add buttermilk and stir until moist. Drop the dough in ¼ cup amounts onto a prepared baking sheet and bake for 15 minutes, until golden brown. Serve warm.

For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog!

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Roasted Tomato and Chive Scrambled Egg Breakfast Sandwich Roasted Tomato and Chive Scrambled Egg Breakfast Sandwich Roasted Tomato and Chive Scrambled Egg Breakfast Sandwich Roasted Tomato and Chive Scrambled Egg Breakfast Sandwich Roasted Tomato and Chive Scrambled Egg Breakfast Sandwich

Roasted Tomato and Chive Scrambled Egg Breakfast Sandwich
Free People Blog

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