Changing your life one breakfast sandwich at a time

Changing your life one breakfast sandwich at a time

When we were growing up, Mom did most of the cooking. It was just easier for her that way. My sister and I sometimes made cookies, chocolate chip and Christmas cutouts. Cooking wasn’t really our thing. Like that time when Mom was in the hospital picking up our baby brother from the stork or wherever. We decided we would make macaroni and cheese from scratch, just like Mom always did. One problem, we had only watched Mom make mac and cheese and not closely, but we had never actually made mac and cheese before that one and only attempt.

We stuck a spoon in the bowl, sat it on the table and lunch was served — until Dad tried to dish some out. The spoon was stuck in the bowl. It would not budge. Dad picked up the bowl. He tugged on the spoon again, and then he turned the bowl entirely upside down. Nothing came out, not even one little piece of macaroni. It was all stuck in there like a glob of dried cement.

This is what we call a Burger Chef moment. That is when Dad realized if he’s going to make sure the family gets a meal, he’s going to have to go for fast food.

My cooking skills have improved somewhat since then, but I still like a sure thing when it comes to cooking.

My husband, Joe, does most of the ordering of things we need. It’s always handy to order online for hard-to-find foods and other items, which is what we usually get. I can’t keep track of what he has ordered but just bring in the packages as soon as they appear.

Recently, a package showed up on the front porch just for me. Joe didn’t know if I’d want it, but it was a breakfast sandwich maker that was on sale. I am not a high-maintenance person or a diva who expects lavish gifts, so, of course, I had always secretly wanted a breakfast sandwich maker and I couldn’t be happier. It’s the little things, especially when food is involved.

Now that I can make my own gluten-free breakfast sandwiches, my life is never going to be the same. Don’t you just love it when something as simple as a breakfast sandwich maker appears on your doorstep and it is a total game changer? That is what has happened to me now that I am the proud owner of this wonderful appliance.

We are now eating egg sandwiches three or four times a week. We’ve had them for breakfast, obviously, and also for lunch and supper, and we’ve even had an egg sandwich for a midnight snack.

You can even make your egg sandwiches fancy. My breakfast sandwich maker came with a few recipes. I’ve now made egg sandwiches with some tasty additions including bacon, cheese, apple slices, Canadian bacon and ham and can’t wait to try an egg sandwich with tomato and spinach and will soon try one with avocado slices. You can even make sandwiches with waffles and pancakes. Yum!

The best thing about making breakfast sandwiches in the cooker is they are fast. I usually just wipe a little bit of oil in the section that cooks the egg and plug it in to heat up. While it’s heating up, I start putting together the sandwich. I have a single breakfast sandwich maker, but they also are available in doubles.

When the light turns green, I open the sandwich maker up and carefully put in the bottom half of the sandwich, flip the top half down, and put in the egg and the top piece of bread. Then I close the appliance, set my kitchen timer for four minutes and presto! You have a hot and toasty sandwich.

The only problem with the breakfast sandwich maker is you have to be very careful because the whole small appliance gets very hot. I’ve been burned a couple times by not thinking before deciding to move the appliance to a more convenient spot. I need to figure out this convenient spot before turning it on.

Now that the weather is cooler, I’ve broken out another sure thing — the slow cooker. But while I’m waiting for that delicious steak and potato soup to get done, it’s time for another breakfast sandwich.


Cut 1 ½ pounds of chuck eye steak (or sirloin) into cubes and brown in a small amount of oil.

Cut 4 small Russet potatoes into cubes and put in the slow cooker with ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon dried Thyme leaves, ¼ to ½ teaspoon of garlic powder to taste, 1 diced sweet onion and a 32-ounce box of beef broth. Cook on low for 8 hours or on high for 4 hours. Do not open the lid during cooking time.

After the soup has finished cooking, stir in one cup of heavy cream and serve.