My family really liked the Tim Horton’s Breakfast Panini when we tried them, so I decided to make my own healthy homemade version – sorry Timmy’s but I have you beat! It is now a family favourite and the kids are asking for it all the time. We even had a breakfast for dinner night recently after weeknight swim lessons and had them for dinner. I love my Krups Panini Maker that my husband bought for me at Williams Sonoma nearly 10 years ago, great quality and excellent results. If you are as much of a sandwich lover as I am I highly recommend splurging on a Panini Maker.
- 1 pre-sliced multi-grain flat bread (I used Pita Break’s Multigrain Sandwich OneBun)
- 1 large egg (preferably organic free run), lightly whisked
- A few slices of lean sliced or shaved ham (bacon would be good too)
- A few slices of light sharp cheddar cheese
- Kosher (coarse) salt and freshly ground pepper for seasoning the egg
- Pre-heat your panini maker (if you don’t have a panini maker you can just toast the flat bread before you assemble the sandwich).
- Heat a small non-stick frying pan to medium, and lightly coat with a very small amount of butter or other oil of choice when you cook egg to avoid sticking.
- Add egg to pan and lightly scramble top with fork to fluff it up (somewhat like for an omelette). Season with a pinch of salt and some pepper. I then work the egg lightly with a silicon spatula, pulling in the edges, and tilting the pan to let the runny egg on top run to the sides, and forming the egg into a circle or “patty” the size of the flat bread. Flip the egg over carefully with a flat spatula to fully cook the top. You could also just simply make a fried egg if you desire.
- Remove the egg and place on the flatbread. Top with ham and cheese and the top of the flatbread.
- Place the egg sandwich onto the panini maker and press for a few minutes until cheese has melted and the bread is toasted. Remove from panini maker and slice in half if desired.