We went to town a couple of days ago. Going to town, meaning the nearest city to us, is an all-day affair. We have nearly an hour and a half drive to get there, so we try to leave early in order to get everything done that we have to do and get home before too late in the evening. We usually eat breakfast on the road on those days, and the current favorite breakfast-on-the-go is egg sandwiches.
We start by scrambling eggs; we ask each person how many eggs he wants and scramble the total, with salt and pepper. Then, take a piece of bread for each egg and spread it with mayonnaise (we make our own). Put about one scrambled egg on the bread, and top with a thin slice of cheese. Put it under the broiler or in a hot oven for a few minutes, just long enough to melt the cheese.
We usually do all that the night before, and refrigerate overnight. In the morning, we pull them out and put them on baking trays again, then reheat just a little while. For my share, because I feel better if I eat Trim Healthy Mama-style, I make my own bread substitute. I grind 2 Tablespoons dried coconut and 1 Tablespoon flax seeds in the coffee grinder, add 1/2 teaspoon baking powder and a pinch of salt, and stir in one egg. I put a piece of baking paper on a small tray and bake in the toaster oven for 6-7 minutes. You can also cook in a microwave for 1-2 minutes, but I like it better baked. 
Esther has posted on her blog several days this week, and I love the pictures she has posted. For some really great pictures of our boys, please go here and here and here and here and here and here.
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