I’m a huge fan of breakfast sandwiches, not that I actually eat them at breakfast. I actually fail at adulting because I don’t do breakfast, except for coffee and sometimes medium-soft boiled eggs. Usually, Mike and I will have something around 10 or 11, or even just start our day with lunch. It’s not that we wake up really late – on the contrary, Mike gets up insanely early (around 6) and I wake up between 7 and 8.
I’m not quite sure when I started not eating breakfast on the regular because I have really vivid memories of eating cereal as a kid. It was always Corn Pops or Cocoa Pebbles. As a teen I’d make myself a slice of dry white toast to eat while walking to school. Somehow breakfast eating fell along the wayside.
But, I’m pretty sure I can get into eating breakfast on the regular, especially if these breakfast sandwiches were on the menu. I mean, you really can’t go wrong with bacon, egg, and avocado on a soft and fluffy brioche bun. The hardest decision you’ll have to make is, do you want your avocados sliced or smashed!
Hope you guys are having an awesome Sunday!
PS – What do you think bae means? I’ve always thought of it as the first syllable in baby, but it also means poop in Danish, and could stand for “before anything else.” It’s also how my in-laws say baby in Vietnamese!
BAE: Bacon Avocado Egg Sandwich Recipe
makes 1 sandwich
- 2-3 slices thick cut bacon
- oil, or butter for the pan
- 2 eggs, lightly whisked
- salt and freshly ground pepper, to taste
- 1 slice American cheese
- 1 brioche bun
- 1/2 avocado, sliced or slightly mashed
Cook the bacon to your liking over medium heat – I like mine extra crispy. Drain on paper towels, wipe down the pan and lightly toast your bun in the slight residual bacon fat.
In a small non stick pan, heat up a touch of butter or oil over medium heat. Lightly beat the eggs with salt and pepper and add to the pan, swirling so the entirety of the pan is covered. If needed, use a rubber spatula to move portions of the cooked egg to the center of the pan, swirling to move uncooked egg to the exposed parts of the pan. When most of the egg is cooked, add a slice of American cheese in the middle and fold into a square.
Scoop up the cheesy egg square and place on the toasted bun, topping with bacon and avocado. If you’re doing slices, you can just place them on top, if you’re going the smashed route, smash them on the top bun. Season with salt and pepper if desired, squish together and enjoy immediately.
Note: I discovered the egg and cheese technique from Smitten Kitchen and it’s amazing. The cheese forms a melty pocket of deliciousness and oozes in the most delightful way.
Smashed or sliced is personal preference. I tried it both ways and I like the overall softness of smashed but I liked the firmness of sliced, so I guess that means I’ll just have two breakfast sandwiches instead of one?