Breakfast Sandwich – The One You Will Keep Making
If you are like me, I have the least amount of breakfast ideas, compared to main dish and desserts. But this one, I promise, is a keeper, and you can make so many alternations to it and dress it up or down.
Ingredients:
2 English muffins, split and toasted / broiled, you can use whole wheat, for even healthier option
Half an avocado, smashed
2 slices of ripe tomato
2 slices of bacon, cut in half and cooked
2 eggs
2 tbsp grated Parmesan cheese
2 slices of provolone cheese
freshly ground pepper
Method:
In a dry pan, put grated Parmesan cheeses into 2 piles, lightly flatten out into discs, about 2 inch diameter each. Pan on medium heat, Parmesan will start bubbling and melt quickly. Crack an egg on each pile, poke yolk for quicker cooking, or leave yolk whole for runnier yolk for the sandwich. Don’t worry about the looks, mine happened to be one poked yolk, one whole yolk – perfection!
When egg white starts to set, gently tri-fold the Parmesan cheese over eggs, make it small enough to fit the sandwich. In the meantime, slice tomatoes and cut prepare avocado.
Once the English muffins are toasted to your liking, spread mashed avocado on the bottom halves and sprinkle with freshly ground black pepper (I had to go fancy, and cracked the multi-color peppers on it). Top that with tomato slice, go shy than piling too much tomato, it will get watery and slippery for other toppings. Top tomato with toasted Parmesan wrapped eggs, then a slice of provolone, more cracked black pepper, bacon strips and cap it off with the English muffin top.
Enjoy!
