Crispy Egg Sandwich

Aside from fried rice, this is one of my father’s favorite breakfast and sometimes snacks. My husband likes it also, actually he was the one who prepared the eggs mixture for these sandwiches yesterday.

Ingredients:
Sliced Bread
2 eggs, beaten
1 tomato, chopped
1 small bell pepper,chopped
2 pinch salt
1/8 tsp. black pepper
1 tomato, sliced into thin rings
1 onion, minced
1 tbsp. butter, melted
cream cheese
Cucumber, sliced thinly (optional)
Sweet pickled cucumber for garnish

Directions:
1. Combine beaten eggs, chopped tomatoes, onion, salt, pepper and bell pepper. Set aside for 10 minutes.
2. Heat butter in a non-stick frying pan. Cook the egg in omelet style. Pour half of the egg mixture on it and swirl the pan around to make sure that the eggs spreads evenly around it. Cook over low heat. Turn over and cook the other side. Remove from pan and set aside. Cook the other half following the same procedure.
3. Brown both sides of the sliced bread into a toaster. Spread cream cheese on 1 side of each bread.
4. Put some of the egg omelet to the creamed side of 1 bread, add sliced tomato and cucumber on it,cover with another sliced bread, creamed side facing down.
5. Slice the egg sandwich into 2 diagonally. Remove the crust if you like. Garnish wit pickled cucumber, secure with toothpicks. Serve immediately while crispy.

Tips: You can add tomato ketchup and mayonaise to the filligs if you like.