Sourdough Breakfast Sandwich
A delightful twist on a classic breakfast, this sourdough breakfast sandwich features crispy bacon, creamy egg, and fresh toppings, perfect for any morning routine.
Ingredients
Sandwich Ingredients
- 1 slice sourdough bread Or 2 slices if small
- 2 slices bacon Thick-cut preferred or turkey bacon for a healthier option
- 1 large egg Can be replaced with an egg white or plant-based alternative
- 1 oz white cheddar cheese About 1 slice or 1/4 cup shredded; mozzarella or gouda can be substituted
- 1/2 medium tomato Sliced
- 1/4 cup microgreens Such as alfalfa sprouts
Instructions
Cooking
- In a large skillet over medium-low heat, add your bacon. Cover and cook for 10-15 minutes until it reaches a crispy texture. Once cooked, move the bacon to a plate lined with paper towels to drain the grease.
- If your slices of sourdough are large, slice them in half. Use the same skillet to toast the sourdough in the leftover bacon grease for 1-2 minutes on each side, until they are very lightly browned and crispy.
- Add 1-2 teaspoons of bacon grease back to the pan. Crack the egg into the pan and break the yolk. Cook for about 1 minute, covered. Use a spatula to fold and shape the egg to roughly match the size of your bread.
- Once the egg is nearly cooked through, carefully flip it and place the cheese on top. Cover and cook for an additional 1-2 minutes on low heat until the cheese is melted.
- Meanwhile, take the inside of the second slice of bread and layer with slices of tomato, microgreens, and crispy bacon. Then, place your cheese-covered egg on top.
Notes
For best results, reheat in a skillet over low heat, allowing the ingredients to warm evenly. Wrap any leftovers in foil or an airtight container for storage, lasting up to 3 days in the fridge, or freeze for about a month.