05
Apr

My brain is dependent on breakfast. For lunch time and dinner. Actually, I could have it at every food for the rest of my entire life and be totally content.

In my opinion, there is really absolutely nothing that beats an egg sandwich – specifically this egg sandwich. And even though it’s as easy as it shows up, it really is the very best you will ever possess.

Let me place it in this manner: Eggs + Avocado + Bacon + Tomato + just a little heat all on top of thick grainy toast = OMG! It makes me wish to cry each and every time I eat it, in a great way of course. Tears of 100 % pure joy. This egg sandwich will probably be the very best party your taste buds will ever encounter.

Okay I’ll stop with the dramatic descriptions. This open-faced sandwich just makes me content. And I wish to talk about the recipe together with you!

I make this sandwich open-faced because I love eating it having a fork and knife and soaking up the incredible runny yolk. I like switching up my toppings as well!

The following are my go-tos:

1/2 a ripe avocado, sliced up or mashed

ripe, sliced tomatoes

red pepper flakes

crispy bacon – I use turkey bacon

good multi-grain bread for toasting – the thicker the better!

pepper jack, havarti, or goat cheese – I like blending it up

good quality warm sauce

Additional favorites I’ve added:

spinach, arugula, or kale – more good-for-you greens!

green chile

red or green onion

chicken sausage, thinly sliced

jalapenos – if you want it hot!

Ingredients

1/2 a ripe avocado

1 slice of great multi-grain bread for toasting – the thicker the better!

1 tomato, sliced

1 slice of high-quality pepper jack cheese

few dashes of sizzling sauce (I use cholula brand)

salt and freshly surface black pepper

Instructions

In a little bowl, add avocado and sprinkle with salt and pepper, gently mash having a fork until it reaches a slightly chunky consistency. Add reddish colored pepper flakes if preferred. Next toast breads to perfection, and spread smashed avocado over toast. Add the tomatoes and slice of cheese.

In a small skillet, cook bacon over moderate heat until crispy. Remove and transfer to paper towel and pat dried out. Keep heat and crack egg into skillet. Sprinkle with sodium and pepper and prepare until egg whites are established on underneath yet yolk continues to be glossy, about three minutes or so. Add the bacon to the toast and top with the deep-fried egg. The warm egg should melt the parmesan cheese a bit. Best with a few dashes of sizzling sauce, if preferred. Either add on another cut of toast and eat it just like a sandwich, or provide it open encountered like I do and dig along with a fork and blade. Enjoy!

3.1.09

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