Breakfast (or anytime, really) Sandwich

I was sitting at a tutee's (a quasi-invented word meaning "the one who is being tutored") home discussing the differences between a direct object and an indirect object when a small group of someones walked out of the kitchen and sat down at the table with a delicious smelling concoction.  It was the inspiration for this meal.  A toasted pumpernickel swirl sandwich with a scrambled egg, cheddar cheese, hummus, a form of mustard, and more ingredients in it.  I was intrigued and determined to try in the next morning.  Since this is more of a concept than a set recipe, I don't have a picture of it. I've made several variations for myself.  The first day, I made an open-faced variation.    So, I put a slice of whole grain spelt bread in the toaster, then sauteed some diced yellow pepper in a pan, poured a well-beaten egg over it, and proceeded to scramble it.  I placed some cheese and sprinkled some hot sauce on top of the finished egg, buttered the toast, and slid the egg on top of the toast.  Yum!  My favorite variation was a full sandwich where I buttered  one of the pieces of toast and topped it with cheese and then the hot sauced egg.  (The egg then melted the cheese without over-cooking in the pan!)  On the other piece of bread I slathered on some roasted red pepper hummus.

What I am really looking forward to is this summer when garden-fresh tomatoes are plentiful!  I am eager to try this with a plain scrambled egg, a lightly salted and peppered thick slice of tomato, some fresh leaves of basil and spinach, a bit of soft goat cheese, and a touch of mashed avocado on the bread.  Yum!

The concept is pretty basic and is as follows:

1 large egg prepared either scrambled or fried (any more and it won't stay on the bread very well)
Some form of mix-in for the egg (sauteed onions, bell pepper, horseradish, etc)
1-2 slices of toast
Some cheese
Some form of spread to put on the toast (hummus, mustard, ketchup, etc)
Some butter for the toast if no other spread is being used

This makes a great quick breakfast (two slices of toast and an egg consumed in a short amount of time!), lunch, nighttime snack...endless possibilities!

Oh, and the proper way to scramble an egg is as follows:
1.) get a pan with some fat (butter, extra virgin olive oil, etc) good and hot
2.) beat up the egg with a fork in a bowl
3.) when pan is hot, swirl the fat to coat the bottom of the pan, let it sit for a couple of seconds
4.) shut off the heat as you are pouring the egg into the pan and immediately keep the egg moving around the pan with the fork (basically, continue the beating motion)
5.) the egg should be done very quickly, and the second it is set to your liking, push it out of the pan onto the plate/toast.

Enjoy!