J’adore Breakfast

We love breakfast in our house.  During the week, it’s usually cereal, oatmeal or yogurt – leaving the weekends with us wanting something warm.  Scott loves pancakes and I love egg whites, so I came up with an alternative that satisfies us both – Egg White Sandwich with Olive Tapenade, Mushrooms, & Artichokes.  This has become such a favorite at our house, we’ve also been having it for Friday night dinner, or as we call it, “Shabbat Sha-breakfast.”

Some tips

  • I enjoy toasted Whole Wheat Sandwich Thins, for this, because it allows the eggs and fillings to take center stage
  • I use egg whites from fresh eggs
  • I use jarred artichoke hearts in water, but any kind will do
  • For time sake, I use jarred roasted red peppers in water – of course, homemade would also be delicious

Scrambled Egg White Sandwich with Olive Tapenade, Mushrooms & Artichokes

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