My brain is addicted to breakfast. For lunch and dinner. In fact, I could have it at every meal for the rest of my life and be completely content.

In my opinion, there really is nothing that beats an egg sandwich — specifically this egg sandwich. And although it’s as simple as it appears, it truly is the best you will ever have.





Let me put it this way: Eggs + Avocado + Bacon + Tomato + a little heat all on top of thick grainy toast = OMG! It makes me want to cry every time I eat it, in a good way of course. Tears of pure happiness. This egg sandwich will probably be the best party your taste buds will ever experience.

Okay I’ll stop with the dramatic descriptions. This open-faced sandwich just makes me happy. And I want to share the recipe with you!




Make this sandwich open-faced because I enjoy eating it with a fork and knife and soaking up the incredible runny yolk. I like switching up my toppings too!


The following are my go-tos

1/2 a ripe avocado, sliced or mashed
ripe, sliced tomatoes
red pepper flakes
1 egg, usually fried over easy, sometimes poached
crispy bacon — I use turkey bacon
good multi-grain bread for toasting — the thicker the better!
pepper jack, havarti, or goat cheese — I like mixing it up
good quality hot sauce
salt and freshly ground black pepper


Other favorites I’ve added


spinach, arugula, or kale — more good-for-you greens!
green chile
tomatillo salsa
cucumbers
basil or cilantro — for that fresh taste!
red or green onion
chicken sausage, thinly sliced
tri-colored peppers, sauteed
jalapenos — if you like it hot!






Below is the recipe for how I typically make the sandwich. Feel free to  add or subtract ingredients to make it your own! I’m sure you’ll fall in love and discover your own ‘best egg sandwich’.

Happy weekend!






The BEST egg sandwich EVER. Served open-faced with turkey bacon, avocado + pepper jack cheese.

INGREDIENTS

1/2 a ripe avocado
1 slice of good multi-grain bread for toasting -- the thicker the better!
1 tomato, sliced
1 egg
2 slices of turkey bacon
1 slice of high-quality pepper jack cheese
few dashes of hot sauce (I use cholula brand)
salt and freshly ground black pepper


PREPARATION


In a small bowl, add avocado and sprinkle with salt and pepper, gently mash with a fork until it reaches a slightly chunky consistency. Add red pepper flakes if desired. Next toast bread to perfection, and spread smashed avocado over toast. Add the tomatoes and slice of cheese.

In a small skillet, cook bacon over medium heat until crispy. Remove and transfer to paper towel and pat dry. Keep heat and crack egg into skillet. Sprinkle with salt and pepper and cook until egg whites are set on the bottom yet yolk is still glossy, about 3 minutes or so. 

Add the bacon to the toast and top with the fried egg. The warm egg should melt the cheese a bit. Top with a few dashes of hot sauce, if desired. Either add on another slice of toast and eat it like a sandwich, or serve it open faced like I do and dig in with a fork and knife.

 Enjoy!




NUTRITION INFORMATION

Serving Size: 1 (317 g)      Servings Per Recipe: 1

Calories 534     Calories from Fat 205 64%     Total Fat 25 g 49%     Saturated Fat 10 g 90%     Cholesterol 141.4 mg 66%      Sodium 381.2 mg 32%     Total Carbohydrate 36.9 g 12%    Dietary Fiber 5.9 g 23%    Sugars 3.7 g 14%     Protein 18.5 g 25%




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