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(post, Sanura Weathers)
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My mother was known for her pancakes and waffles, but my father was known for his savory breakfast of eggs, sausages and cheese. I still remember him passing me a breakfast sandwich wrapped in wax paper as we quickly rushed out the door for school. His version had toasted bread, tomatoes, eggs and bacon. Admittedly, I didn’t like it, because I have an aversion to running eggs. In addition, the flavors were probably too much for my young palate. Now, I enjoy making these sandwiches and wrapping them in wax paper, especially when the boyfriend has a busy morning appointment. The version pictured with this post was made with homemade biscuits, in which the biscuits are a weekend treat. A weekday version is made with wheat bread from a bakery that is lightly toasted.
I’m not going to write a step-by-step recipe for making the same exact sandwich. Use your preference for eggs, bread, vegetables and/or meat when assembling your Mc{your surname}. Come back to this post to share your version of the breakfast sandwich.
Read more at My Life Runs on Food.