Simplify and cut calories all at the same time.

Hey kids!

This is a recipe that I actually dreamt. It felt so good in the dream that I made a point of creating it this morning for breakfast.

It basically is made up of the parts of a bacon and eggs breakfast, including the toast, it's just that they're slightly rearranged/revamped to cut down on calories and be a bit less messy.

Here it is:

I start with three pieces of sopressata, sliced thin

This was purchased from my local 'mom and pop' supermarket that features authentic Italian cured meats. I find Boar's Head sopressata works very well also.

I then nuked the discs for approx 1:45-2:00 min on high in a 1100 watt microwave until crispy.

Now is when I go off course a bit, and 'follow my dream', I blitz the sopre-discs in my mini-food processor until a fine powder.

Whirrrrrrr!

Then put mix the blitzed sopre-discs with some mayo and Dijon mustard

Now it's time to toast the whole grain thin bread and imbue with the sopre-mixture.

Lightly toasted and crunchy - just waiting for eggy goodness!!!

Scramble an egg, and prep just like you're making an omelette.

Using my trusty (not rusty) 10" cast iron pan, FTW!

When the faux omelette is done, fold in half and then cut in half and place on top of toasty thangs.

Go this way!!!

Shred a little Parmesan on top and cut in half.

Time to eat!!! Yummy!

Doesn't last long enough but is quite filling, never the less.

Here's the caloric breakdown:

2/3 ounce sopressata: 52 cal

1 scrambled egg: 91 cal

2/3 tbsp mayo: 62 cal

1 tsp Dijon mustard: 3 cal

1 Sandwich thin (Arnolds): 130 cal

2 tsp grated Parmesan: 14

Total Calories: 352

Regular Bacon and Eggs (2 slices bacon, 2 eggs over easy and two pieces of toast, 1 tbsp butter - whole wheat): 551 calories

There ya go!