The Best Breakfast Sandwich
This breakfast sandwich recipe began a long time ago with me and my wife on a romantic getaway for one of our anniversaries to Carmel, CA. It was right near the beach with just a giant, picturesque ocean outside our window. I think it’s been over 10 years now, so now’s a good time to capture it.
The ingredients
This is the type of sandwich that deserves some really good bread, so go to the bakery section and look for a loaf that’s recently been baked. We stick with a good, round and sliced loaf of sourdough. Toasted with butter, the sourdough just sings heaven. If you want to experiment with different breads though, by all means experiment.
For the cheese, don’t skimp. My wife loves a really good spicy jalapeno cheese, while my kids can’t get enough of a mild cheddar. Me? I’m all over the place. I’ll go from a cheddar to spicy to even some blue cheese mixed in; yeah, I’m a little crazy. A good quality cheese is worth it for a sandwich like this.
Ok, let’s talk spicy. Again, my wife loves spicy, so her favorite salsa type product is The Pepper Plant’s Original California Style Hot Pepper Sauce. The girls don’t like spicy much, and me well again I’m just all over the place. I do have a preference in The Pepper Plant’s Chipotle Sauce; it’s just a bitter sweeter with a kick at the end. Salsa is a personal preference though, so again, you do you. Another option is something I found recently when the girls and I were at the market: red pepper jam. That had to immediately go into my basket, and when I got home it was the first thing I tried. OH MAN! If you can find this, it’s is a winner for sure. 🏆
The helping hands
Since we have this at least twice a week and sometimes three, we’ve kind of gotten this down to a science. One cuts the cheese while the other likes to flip and mash as the breakfast sandwich toasts. Either way, this is a super simple recipe that will allow your kids to learn a lot of different kitchen skills. The art of breaking eggs alone is just about as basic as one can get. 🥚
Breakfast Egg Sandwich
Equipment
- 1 pan or skillet
Ingredients
- 2 slices sourdough bread
- 1 tbsp butter
- 2 eggs whisked
- 1/4 avocado sliced
- 1/4 cup cheese sliced
- 1 tbsp salsa
- Kosher salt to taste
- black pepper to taste
Instructions
- Heat your pan or skillet over a low to medium heat. Once heated, butter it well.
- Whisk your eggs and pour them into the heated pan. Salt and pepper the top to taste.
- While the egg is cooking and setting, prep your bread by laying your sliced cheese and then the sliced avocado on one side of the bread. Next, drizzle your favorite salsa on top of the avocado.
- Once the egg has firmed up, flip it over on itself until it is roughly the shape and size of your bread. You may have to cut it with your spatula to achieve this.
- Place the cooked egg on top of the bread with all of the fixings on it, and then cover with the other side.
- Butter up your hot pan once more and place the sandwich on it cheesy sound down. Let this sit for a couple minutes to give the cheese a chance to begin melting. Spin it around a couple times to soak up the butter and to ensure you get an even toast on the bread.
- Butter up one side of the pan again, and flip the sandwich over onto the butter soaking it all up. Let the bread toast up again moving it as necessary until it is toasted to your liking.
- Plate up, cut in half and enjoy!
Notes
- Bacon:
- Crisp up 2 to 3 slices of bacon and add to the mix. You can also use the bread to soak up the bacon grease for an extra kick of flavor.
- Breakfast sausage:
- Pre-cook some breakfast sausage and add as you are cooking.
- Red pepper jam:
- This is a type of jam I’ve recently discovered making a grocery run with the girls. I just tried it on my breakfast sandwich this morning and OH MY GOODNESS that was good. Sweet and spicy!