[2 - 2] good morning everyone and welcome to
[2 - 5] flavors by alessandra college edition
[5 - 8] where we are making college proofs quick
[8 - 20] tasty and healthy meals so today we are
[20 - 23] going to be making breakfast my favorite
[23 - 26] breakfast is the breakfast sandwich now
[26 - 27] what is the breakfast a what you may ask
[27 - 31] it's eggs it's cheese its jelly its
[32 - 35] spinach its bread its deliciousness and it's
[35 - 37] its bread its deliciousness and it's quick and easy and ready for on the go
[37 - 39] all right so let's just jump right into
[39 - 41] it I got class in an hour and I can't be
[42 - 44] alright guys this is what we're working
[44 - 47] with today as always a list of
[47 - 48] ingredients can be found in the
[48 - 50] description below what I love about this
[51 - 52] dish is that you can have all the
[52 - 54] components going at the same time so
[54 - 56] everything gets done quicker and it
[56 - 57] comes together just at the right time
[57 - 60] so let's get the pan on and put a little
[60 - 62] bit of olive oil in there so that that
[62 - 64] starts getting super hot that's the key
[64 - 67] to making the perfect overeasy egg is
[67 - 70] having a super hot pan and letting the
[70 - 71] heat do the rest of the work
[71 - 74] further bread I'm using organic sprouted
[74 - 76] grain bread called Ezekiel bread it's
[76 - 78] super healthy super good for you and
[78 - 80] tastes just like regular bread let's get
[80 - 85] this in the toaster I'm putting it on
[85 - 89] about between a three and a four having
[89 - 93] it plugged in could help now looks like
[93 - 95] our head is getting nice and toasty
[95 - 98] which is perfect for our egg one large
[110 - 110] we love that little sizzle I'm going to
[110 - 113] touch this a little bit of salt and
[113 - 120] pepper and I'm gonna get my cheese ready
[120 - 123] to go right on top I'm using Trader
[123 - 125] Joe's sliced yogurt culture cheese I
[125 - 128] love this one it has no lactose in it so
[128 - 130] it will make sure that you're leaving
[130 - 133] today without an upset stomach which I
[133 - 135] know lactose can do some of you
[135 - 137] now we're gonna very carefully to it are
[137 - 140] as over now that we can see that it's
[140 - 142] kind of firm and crusted on the backside
[142 - 145] and we're gonna turn our heat off off
[152 - 152] look at that the toast is out of the
[152 - 155] toaster next we're gonna put the slice
[155 - 158] of cheese right over it and cover the
[158 - 161] pan and remove it away from the heat so
[161 - 164] now the cheese will melt will the cook
[164 - 166] will the egg cooks on the other side and
[166 - 170] it's gonna be perfect next thing we have
[170 - 172] to do is take our toast out of the
[172 - 175] toaster and spread jam along one side of
[175 - 178] it I like the gem because it adds a
[178 - 179] little bit of sweetness to the dish and
[179 - 182] gives us that feeling of just having
[182 - 184] toast with jelly but you're getting an
[184 - 186] egg and you're getting cheese and you're
[186 - 187] getting some green so we got it all
[187 - 190] mixed up into one I like to make sure
[190 - 192] that I use gems without - toast corn
[192 - 194] syrup so this is a funky one we have
[194 - 196] going on right now it's a raspberry
[196 - 199] peach champagne jam although you can use
[199 - 201] whatever Jam your heart desires and I'm
[201 - 205] sure it would be delicious
[208 - 208] so I'm gonna spread the jam only along
[208 - 211] one side of the toast it just gives it
[211 - 216] the perfect amount of sweetness I and I
[216 - 218] think our egg is ready to go check that
[219 - 227] out nice melted and toasty we're gonna put
[227 - 231] nice melted and toasty we're gonna put this egg right on our toast so now
[231 - 233] here's the cake we're adding a little
[233 - 235] bit of spinach your parents will love me
[235 - 237] for this and you won't even taste it
[237 - 239] it'll get you your greens and it gets
[239 - 241] lost of all the other amazing flavors
[241 - 244] going on in there so just a few fresh
[244 - 254] spinach leaves right over the top now
[254 - 255] here's the moment of truth let's see if
[255 - 258] this yolk is just as perfect as I think
[270 - 270] you know it's a little bit more than I
[270 - 272] would have done it but honestly I think
[272 - 275] that's perfect it it's not messy it'll
[275 - 277] sail together and I mean look at that
[277 - 278] you see the little bit of gem the
[278 - 283] spinach the egg the cheese wow wow wow
[283 - 286] all right so let's dig it I mean I'm
[286 - 294] excited this is like hitting different
[294 - 296] right now I'm getting the jelly thing
[296 - 298] getting the cheesy egg I'm getting nice
[298 - 300] sprouted grain bread which has a little
[300 - 302] bit of texture on its own the fresh
[302 - 305] spinach but she's the eggs up yum yum
[312 - 312] this actually came out so good like I
[312 - 313] made a grilled cheese version of this
[313 - 315] without the egg but like the egg just
[315 - 323] like brought this to like next level
[327 - 327] okay so I kind of forgot to meet my
[327 - 329] roommate breakfast and so that means
[329 - 334] that you guys get a bonus recipe because
[337 - 337] one sip of coffee and we'll be on the
[337 - 341] way so we're gonna be making a crunchy
[341 - 343] peanut butter and jelly sandwich now I
[343 - 345] know Laurie's favorite breakfast is a
[345 - 347] peanut butter and jelly but I want to
[347 - 349] elevate it and give it her a little
[349 - 351] extra umph to make this sandwich we're
[351 - 353] gonna be using two more pieces of again
[353 - 364] our sprouted grain bread Ezekiel
[366 - 366] so now it's time for the secret
[366 - 369] ingredient I'm going to be using a
[369 - 372] handful of crush up this oatmeal square
[372 - 377] cinnamon crunchy oh now this is just
[377 - 379] that I have here in my dorm right now
[379 - 381] but you could be using toast crunch
[381 - 384] shredded wheat toasted flakes
[384 - 386] literally any cereal of your choice just
[386 - 388] make sure you crush it up a little by
[388 - 390] your hand so it gives it a little bit
[390 - 392] more of a finer texture than these full
[392 - 408] chunks it's still getting that crunch
[411 - 411] crunch you will never want a regular
[411 - 415] peanut butter and jelly it like yeah and
[415 - 430] bam okay bori breakfast ready [Music]
[430 - 434] [Music] okay so we have made you a crunchy
[434 - 442] peanut butter and jelly sandwich
[448 - 448] but it's still done just the right
[448 - 451] amount peanut butter and jelly what'd
[451 - 469] you put in it so crunchy I didn't make
[469 - 471] that up by date I'm gonna say that
[471 - 482] pantry adjustable thank you that's a
[482 - 485] wrap thank you for watching I hope you
[485 - 487] go home and try these recipes and enjoy
[487 - 490] them and if you do please tag me nothing
[490 - 491] makes me happier than seeing other
[491 - 493] people enjoy things that I can inspire
[493 - 496] them to do now if you like this video
[496 - 498] please like the video and subscribe
[498 - 500] we're gonna be making these on a weekly
[500 - 503] basis every Wednesday so keep an eye out
[503 - 506] for them also follow me on instagram the
[506 - 514] names right to my right my left okay on
[514 - 517] my left your left yep so follow me on
[517 - 519] Instagram and I'll see you guys next
[519 - 522] week also if you have any videos that
[522 - 525] you would like me to me you know recipes
[525 - 527] or anything you want me to try please
[527 - 529] just comment it below and I'll try to do
[529 - 531] it for you Oh