This recipe has been languishing in my backlog for... a while. I think close to four months at this point. So, really, it should probably go into last year's posts. But I don't really feel like doing that today, so here we are!

This is a nice, simple sandwich. The kind of thing that feels like you don't really even need a recipe for. It's just another variation of eggs on toast. That said, without actually writing it down, I probably wouldn't remember to think of combining these ingredients in this specific way. So, this post is my reminder to myself that this combination exists.

Scrambled Egg Sandwich with Parmesan Curls and Tomato Slices

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 2 slices bread, toasted
• 2 tsp. unsalted butter, divided
• 1-2 large eggs
• 1-2 clove garlic, minced
• salt and pepper, to taste
• 2-3 wide curls Parmesan
• 2 thin slices tomato
• 2-3 fresh basil leaves, thinly sliced

Directions

1. Spread half the butter on the toast.
2. Melt the remaining 1 tsp. of butter over medium heat.
3. Whisk the egg(s) with the garlic, salt, and pepper.
4. Pour the egg mixture into the pan, reduce heat to medium-low, and cook, stirring often, until just set (~1 minute).
5. Top the scrambled egg with the cheese curls, then transfer to one of the buttered toast slices.
6. Top with tomato and basil, followed by the remaining slice of toast.