This sandwich is a tribute, a tribute to my best friend who I practically lived with (when we didn’t actually room together, we were having sleep overs) all 4 years of college. We went through a stage sophomore year where we promised each other to be “moderately healthy”–you know, split a large fry, only have 2 bowls of cinn toast crunch instead of 3, etc.  It didn’t exactly keep us thin, but it was fun–and that’s really what it’s all about, right?

One of our favorite “moderately healthy” breakfasts was toast smothered in cream cheese topped with a sausage patty. Well, it was wheat toast…

Nearly 5 years later, I’ve changed this moderately healthy inspired breakfast to be actually healthy, and just as delicious.

Philadelphia Breakfast Sandwich

Serves 1

– 2 slices of sprouted grain bread, like Ezekiel brand
– 2 tsp. olive oil
– 1 egg
– 1 slice Canadian bacon
– 1 1″ thick slice tomato
– 1 Tbs. cream cheese

While toasting the bread, heat the olive oil in a large skillet. Fry the egg and bacon at the same time for about 2 minutes, then flip. Add the slice of tomato on the bacon and continue to fry for another 2 minutes.

Spread the cream cheese on the toast and sandwich the egg, bacon, and tomato. Season with salt and freshly ground pepper to taste. Enjoy!