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

For me, there is really absolutely nothing that beats an egg sandwich – specifically this egg sandwich. And even though it’s as simple as it shows up, it really 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 wish to cry each and every time I eat it, in a good way needless to say. Tears of 100 % pure joy. This egg sandwich will probably be the very best party your taste buds will ever knowledge.
Okay I’ll end with the dramatic descriptions. This open-faced sandwich simply makes me happy. And I want to share the recipe together with you!
I make this sandwich open-faced because I enjoy eating it using a fork and blade and bathing in the incredible runny yolk. I love switching up my toppings as well!
Listed below are my go-tos:
1/2 a ripe avocado, sliced or mashed
ripe, sliced tomatoes
red pepper flakes
crispy bacon – I take advantage of turkey bacon
great multi-grain bread for toasting – the thicker the greater!
pepper jack, havarti, or goat parmesan cheese – I love combining it up
good quality hot sauce
Other favorites I’ve added:
spinach, arugula, or kale – more good-for-you greens!
green chile
red or green onion
poultry 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 greater!
1 tomato, sliced
1 slice of high-quality pepper jack cheese
few dashes of hot sauce (I take advantage of cholula brand)
salt and freshly surface black pepper
Instructions
In a little bowl, add avocado and sprinkle with salt and pepper, gently mash using a fork until it gets to a slightly chunky consistency. Add reddish colored pepper flakes if desired. Next toast loaf of bread to perfection, and spread smashed avocado more than toast. Add the tomatoes and slice of cheese.
In a little skillet, cook bacon over moderate heat until crispy. Remove and transfer to paper towel and pat dry. Keep heat and split egg into skillet. Sprinkle with salt and pepper and prepare until egg whites are set on the bottom yet yolk continues to be glossy, about 3 minutes or so. Add the bacon towards the toast and top with the fried egg. The warm egg should melt the mozzarella cheese a bit. Best with a few dashes of hot sauce, if preferred. Either increase another slice of toast and eat it just like a sandwich, or provide it open experienced like I really do and dig along with a fork and blade. Enjoy!
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