Wednesday, May 19, 2010

Johnny's Jazzed-up Egg and Bacon Breakfast Sandwich

Don't let the name fool you- this is delicious for lunch as well- we've even had it for dinner on occasion. We microwave our bacon, which my parents always did growing up (I think it gets rid of some unneeded bacon grease). This couldn't be an easier recipe, and it tastes so good that we make it about 2-3 times a week. The recipe makes two whole sandwiches. Enjoy.

  • Jewish Light Rye Bread, four slices (any sliced bread of your liking will do)
  • two eggs
  • one avocado
  • sliced bacon, 4-6 slices (we use turkey bacon, b/c it's higher in protein and healthier)
  • few tomato slices
  • few leaves of lettuce
  • handful of alfalfa sprouts (optional)
  • super easy spicy aioli spread (recipe follows)
Super easy spicy aioli spread:
  • 1/2 mayonnaise (we use dairy-free mayo, which I highly reccomend- it's healthier than regular mayo and tastes delicious)
  • about one tablespoon of Sriracha Hot Chili Sauce (adjust to your liking- we use about one tablespoon but we like our spread spicy. If you don't already have Sriracha lying around in your pantry, you can pick it up at practically any grocery store in the International Foods Section. It's cheap and useful for spicing up lots of other dishes- we use it all the time).
  • To make spread, just mix both ingredients together untill well combined. That's it!
Sandwich assembly:

  1. Lay slices of bacon on a microwavable-safe plate that has been covered with a paper towel. Cook for as long as it takes depending on your microwave- the bacon should be crispy but never burned. It takes us about 6-8 minutes to cook the bacon, flipping the slices once on each side.
  2. In the meantime, heat a frying pan lightly coated with olive oil on medium heat. When pan is hot, fry both eggs to your preference. Don't forget to sprinkle them with salt and pepper!
  3. This would be a good time to put the slices of bread in the toaster.
  4. Slice up a tomato, and avocado- reserving one half of the avocado for each sandwich.
  5. Spread spicy aioli liberally on all slices of bread. Lay an egg on one slice of toast and follow on top in this order: bacon, tomato, avocado, lettuce and alfalfa sprouts.
  6. Cover with final slice of bread and bon apetit!

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