I posted this a few years ago on another blog, that I had devoted to life at Cotton-Top Hills. But we moved last May and I no longer keep that blog up. To tell you the truth I still have a hard time saying “Cotton-Top Hills” without crying, but I’m getting better. But these sandwiches are worth repeating. They are super yummy and very easy!
My twelve year old is on her way to culinary school. Okay, not quite yet, but it’s where she wants to go someday. She cooks for us constantly and is thinking up new twists on everyday recipes. This breakfast sandwich recipe was derived from a sandwich she had at a little restaurant in Galveston, The Lunch Box cafe.
For bread she likes to use baguette, but we use whatever bread we have around. This morning mine was on English Muffin. First toast the bread. Spread honey over both slices and natural peanut butter on one slice. Top the peanut butter side with blueberries. Top the other slice with sliced strawberries and walnuts. You could use pecans, but we had walnuts today. Put the two slices together and enjoy. It really is very yummy and nutritious, not to mention easy!
That’s it. And it always gets 5 stars in my house. Of course the hubby needs some sort of meat with it usually or a protein shake. I, personally, am good with the peanut butter and nuts fulfilling my protein source. But to each his own!
What’s your favorite breakfast sandwich? And don't forget to enter my Wildflower Canvas Photo give-away. I'll pick the winner on Monday morning!