Breakfast may be the most important meal of the day, but with 8 a.m. classes it can be difficult to find time to make a healthy meal. This ten-minute recipe provides protein and healthy fats to help start your day right, and keep you going throughout the day. Toss the sandwich into a baggie and it is a great breakfast on the go!
2 slices Whole Wheat Bread
½ Avocado (medium)
2 Eggs (large)
1 slice Pepperjack Cheese (or any sliced cheese)
2 strips Bacon
Salt and Pepper
Turn stove-top on medium or medium-high, and spray a pan or skillet with a non-stick cooking spray. Alternatively, use a bit of butter to grease the pan once it’s warm. Place pan on stove-top to warm.
While the stove heats up, toast two slices of bread.
To prepare the eggs, crack them into a bowl and add a splash of water or milk before mixing with a fork. The additional liquid makes the eggs fluffier in the skillet. Scramble and cook the eggs for 3-4 minutes, or until they break up into fluffy pieces. Add salt and pepper to taste.
To prepare your bacon for this recipe, it is easiest to just add the bacon to the frying pan used for the eggs, once the eggs have firmed. This allows the eggs to cook in the bacon grease and take on some of the bacon’s flavor. Simply fry the bacon until crisp, using a spatula to flip it occasionally. Alternatively, you can bake your bacon or prepare it in the microwave.
Using a knife, slice the avocado half, separate and remove pit. Cut the flesh of the avocado in a criss-cross manner. Scoop out onto a slice of bread using a spoon. Depending on the consistency of the avocado, you may be able to spread the avocado across the toast, like a jam.
While all of the ingredients are still hot, construct your sandwich! Pictured, from base-to-top, the order is: toast, scrambled eggs, avocado, bacon, cheese, toast. The order of said ingredients is up to you, but remember that the two halves must eventually close, and prepare accordingly.