E.T.O. (EGG, TOMATO AND ONION) SANDWICHES

Steps:

• 1. Melt 1 tablespoon of the butter in a 10-inch non-stick skillet over medium high heat. meanwhile, break the eggs into a small bowl. Add the milk and beat for 1 minute. Pour into prepared skillet, cover and let cook until done, checking often and flipping once. Omelet should be slightly browned on each side. Set aside.
• 2. Spread the remaining butter on two of the bread slices. Place face up on serving plate. Spread salad dressing (or mayo) on other two slices of bread and place face up on plate.
• 3. Cut omelet to fit bread slices. Place omelet pieces on top of buttered bread slice.
• 4. Top each with 2 or three slices of tomato.
• 5. Then add the onion slices. Add salt and pepper to taste.
• 6. Top with salad dressing coated bread slice (face down). Cut in half, if desired.
• 7. Makes 2 sandwiches. (Hint: I used CandyApple onions -pictured here- since they are now in season, usually in July. Also, try making the omelet with rendered bacon fat. That just takes it to the "next level"!!!)