Fried Egg Sandwhich

Fried Egg, Thick Cut Bacon and Mixed Greens on Toasted Multigrain

Breakfast sandwiches are awesome at any time of the day! In fact I think a fried egg tastes great on almost anything! This sandwich was so incredibly filling… and the best part- it was delicious.

Ingredients:Screen Shot 2015-07-27 at 6.55.31 PM

Bread:

2 Pieces Multigrain Bread

Filling:

4-5 Pieces Thick Cut Bacon

3 Tomato Slices

1 Egg

Small Handful Mixed Greens

Dressing:

2 tbs Mayo

1 tsp Chopped Cilantro (Basil if you prefer)

Start with the Bacon. Fry it in a pan on medium heat until it’s partly crispy. While its cooking, slice a Tomato into disks and set aside. Prep the dressing by chopping the Cilantro or Basil and mixing it together with the Mayo. Set aside in fridge.

When the bacon is about 3/4 the way finished, turn down the heat. It will finish off as you cook the egg.

In a separate pan, heated to a low-medium, drop the egg down and fry until the egg whites have formed. Turn down the heat.

Toast the Multigrain to your liking.

Assembly is key here. Grab each piece of the toasted Multigrain and place on a cutting board. Spread the mayo dressing from earlier onto once side of each piece. Next, place the bacon on one of the pieces. Next add the tomato slices, (add Salt & Pepper if you like) then the mixed greens, then finally the fried egg gets slid on top. To complete, place the second piece of multigrain on the very top and cut down the middle. The egg yolk should run a bit.

 

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