Caprese Egg Sandwich!
1 Thomas’ light whole wheat English muffin
1 large egg
2 roma tomato slices
1 slice of fresh mozzarella cheese
1tsp olive oil
1tsp balsamic vinegar
2 fresh basil leaves – chopped
1/2tsp Paleo Butter (@paleobutter)
Fresh ground pepper
Optional: balsamic glaze
Place sliced tomatoes in a small bowl with olive oil/balsamic vinegar, basil and top with some fresh ground pepper – set aside and allow to marinate while you prepare everything else. Heat the Paleo Butter in a small skillet over medium-low heat. Once hot, carefully crack the egg into the butter and place the muffin in the toaster. Allow the egg to cook for about 2 minutes and then flip and top with the cheese slice. Cover with a lid and cook for an additional minute. Remove from the heat but leave the pan covered to allow the cheese to melt. Layer the English muffin with the egg/cheese, marinated tomatoes and top with a dash of pepper and balsamic glaze.
*NEW PRODUCT SPOTLIGHT – “Paleo Butter” by Paleo Fuel and Fire*
“Paleo Butter” is a rich, nutritionally full ‘GHEE’ made from 100% grass-fed cows cream. In other words, it’s an entirely new way to enjoy butter! It combines the centuries old tradition of Ayurveda with the incomparable taste of browned butter. But, what is ghee, and what’s the point of taking it further? Ghee -quite simply- is butter that’s had the milk solids and water removed through heat. The remaining product is pure butter fat; it’s a shelf-stable cooking oil. Ghee is dairy-free butter that’s nutritional and certainly applicable to all types of cooking.
This ghee is so creamy & sweet that not only can you cook with it, but you can even eat it on a piece of toast. The texture & taste are truly fabulous. This was my first experience with ghee and I’m happy to say that I LOVED it!
Head on over to their website and check them out. They get 2 thumbs up from me: http://www.paleofuelandfire.com/