If you’re like me, you love a good egg sandwich. Luckily, the Caf’s brunch spread offers many possibilities for creating your own concoction. 

This is a super customizable option that is easy to make and great for days where you don’t feel like scrambled eggs and sausage.

First, go to the fried egg line and ask for one hard egg with cheese.

Next, head to the toaster station and toast your bread of choice. I was envisioning whole wheat bread with this sandwich, but the caf was running low on whole wheat bread so I used an English muffin instead. 

If you go for this option, make sure to cut the muffin in half before you toast it. If you think that I don’t have to specify that step, you’d be surprised (make sure to toast said bread!).

Get your cooked-to-perfection egg from the station and retrieve your chosen bread from the toaster.

Then, go over to left side of the salad bar for your sandwich. Add some hummus to your toasted bread. Top the hummus side with spinach, making sure not to overwhelm the sandwich by adding more spinach than it can hold. Moderation, please. 

You can also add a tomato if you’d like (tomatoes and I have an on-and-off relationship, so I skipped it for now).

Add the egg to the sandwich. Ideally, you would put the cheese side of the egg on top of the spinach to ensure that the leaves will stay intact, but if it doesn’t work out I guess that’s fine too.

Bring the sandwich over to the panini press and toast until desired warmth is acquired. This step didn’t do much for me personally, but I like to think that it created more cohesion throughout the sandwich than if I’d skipped it altogether.

If you strayed from the directions and asked for a medium egg instead of a hard one, you risk letting the yolk spill out of the sandwich and onto the panini press. Do me a favor and learn from my mistakes. 

Finally, take the sandwich out of the press after about a minute and enjoy!