Breakfast Sandwich
Shared by Janet Urciuoli
- Prep
- 5-10 min
- Total
- 20 min
- Ingredients
- 8
- Steps
- 7
Make a much tastier and better breakfast sandwich than the frozen ones from the supermarket. It's pretty easy and quick to do and definitely won't disappoint.
Ingredients
- 1 soft roll or brioche bun
- pat of butter
- mushrooms, sliced
- spinach leaves
- avocado slices
- sun-dried tomato strips
- 2 bacon slices
- 1 egg
Steps
- Melt small pat of butter in a skillet over medium high heat; add mushrooms; cook until the juices leach out and then evaporate. Add spinach leaves, salt and pepper; stir until spinach just wilts; remove.
- Split bun in half horizontally; toast roll bottom under a grill/broiler.
- Once toasted, pile on avocado slices, spinach, mushrooms and sun-dried tomato; top with cheese. Place under the grill/broiler to melt the cheese with the bread roll top in order to toast it.
- Meanwhile, return skillet to stove over high heat and fry bacon. When the underside is golden, flip then crack the egg in. Cook egg to your desired taste. ( RUNNY is fantastic!)
- When cheese is melted, remove bun from the grill; top with bacon and egg. Top with bread roll top.
- Serve immediately.
- 1 serving.
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