Recipes for a breakfast in bed

Fried egg sandwich

By Jacqui Savisky of So Good and Tasty

Ingredients

• 2 eggs

• 2 square slices Cheddar cheese

• 4 tomato slices

• 2 English muffins

For chili oil

• 1/2 cup extra virgin olive oil

• 1-1/2 teaspoon crushed red pepper flakes

Directions
1 For chili oil: Heat the oil in a small saucepan until it's hot but not smoking. Turn off the heat and stir in the crushed red pepper flakes. Set aside until cool. Place in a sealed jar or container until ready to use.

2 Heat the chili oil in a skillet over low to medium low heat. Once the oil has warmed but is not smoking, add an egg (if your pan is large enough, you can do both eggs at the same time). Keeping the heat at a lower setting helps to heat the egg gently, so it doesn't become rubbery. When one side of the egg has cooked enough for the whites to be set, flip and gently cook the other side.

3 While the eggs are cooking, toast the English muffins. Slice a few pieces of cheddar cheese and arrange on top of the toasted English muffins; the cheese will start to melt slightly from the warmth of the muffin. Place an egg on top of each, drizzle with more chili oil if desired and top with fresh tomato slices. Serve immediately.

Serves 2

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Jacqui Savisky is a graphic designer and food lover. Her blog, So Good and Tasty, focuses on how to live a delicious life as a vegatarian -- healthy and yummy.