Bacon, Egg, Cheese, Avocado.

9

3.03.13 by sarah

sandwich3

Living in a group house comes with its advantages and disadvantages.

Pros: there is always someone to hang out with, younger roommates always make room for the best stories, and rent is pretty darn cheap.

bacon2

Cons: sharing fridge space, sharing cleaning responsibilities, and dealing with noise and scheduling in general.

Needless to say, I love my house, but I’m more than ready for my own refrigerator and an office right next to my kitchen. Maybe even an awesome cat.

I never thought I’d catch myself aching for a studio, or wanting to live alone. I used to say that I’d just live in a group house until I was making bank, and then I’d just buy a two bedroom apartment to have on my own. A design studio/guest room really would be my end-all be-all.

Anyway, I’m toying with that. And the idea of not moving into a new apartment in DC at all, because… well, New York City maybe closer than it appears.

avocadoSkin

sandwich

Breakfast Sandwiches

Ingredients:

Bacon (1-2 slices per sandwich)
Brown sugar
English muffins (or croissants)
Avocado
Eggs
1/4 cup mayonaise
2 tablespoons tomato sauce (jarred is fine)
Garlic salt to taste
Red chili pepper flakes
Cheddar cheese, sliced

Instructions

To prep the caramelized bacon, preheat your oven to 375 degrees, and line a rimmed baking sheet with foil — this makes cleanup easier. As illustrated in the photos above, line the strips of bacon about an inch apart, and sprinkle with brown sugar. Make sure to waste as little sugar as possible, because we’d rather have everything on the bacon.

Bake for 30 minutes. Keep an eye on what parts of the bacon are cooking faster — your oven probably has some hot spots. Be sure to rotate the sheet as necessary. When the bacon is finished, drain for a few minutes on paper towels, but remove once they drain because the paper will stick.

In a small bowl or jar, combine the mayonaise, tomato sauce, garlic salt, and red pepper flakes. Mix until smooth, and set aside.

Slice your avocado. Set aside.

Spray a small frying pan lightly with olive oil over high heat. We want the pan hot — hold your hand an inch or two over the surface to make sure it’s pretty hot. Then, crack an egg onto the pan. With a silicone spatula handy, delicately monitor the egg, keeping it as round as you can. Once the sides are solid enough, slide the silicone spatula under the egg, and gently flip it over. Cook to the desired consistency of the yolk, and only cook one egg at a time! Unless you want them to all cook together.

Lightly toast your English muffins before assembling the sandwiches. Spread a generous amount of the chile mayo on the bottom half, then place the egg, bacon, and avocado. Finish with a slice of cheddar cheese. Then, put everything in the oven or toaster oven until the cheese melts.

Hangover special, enjoy.

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  • http://cupcakesforbreakfast.com Nikki Rappaport

    um I want one of these right now! wow. also, we need to catch up to talk about this nyc thing :)

    • http://www.sweetsonian.com sarah

      We really do need to catch up.

  • http://www.closetcooking.com/ Kevin @ Closet Cooking

    Now that is one tasty looking breakfast sandwich!

  • http://www.looksharpsconnie.com Gabrielle

    Holy good lord these pictures are insane
    love the photos on thes late, and the pristine clarity of each picture. how did you achieve this lighting??

    New York bound!? Awesome awesome. Keep us up to date!

    -Gabrielle

  • http://www.pittsburghfoodscene.com Randy

    This sandwich looks epic. Pictures look even more amazing. What kind of camera did you you use?

    • http://www.sweetsonian.com sarah

      Thanks, Randy! These photos were taken using a Canon 5D Mark II with a Canon zoom lens (24-70 mm), borrowed for the weekend.

      I might just have to purchase my own.

      • http://www.pittsburghfoodscene.com Randy

        You don’t mess around :)

        • http://www.sweetsonian.com sarah

          No sir.

  • Will Thompson

    Best breakfast sandwich ever. No competition.

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