Perfect Breakfast Sandwich
/
Perfect Breakfast Sandwich
Recipe by Michael Weldon
Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
4 eggs
25g butter
Tasty cheese, grated
6-8 rashers of bacon
1 Turkish bread roll
Extra virgin olive oil
1 tbs mayonnaise
Handful of baby spinach leaves
Coles sea salt and black pepper, to taste
A few dashes of Tabasco
Method
Preheat the oven to 200°C. Line a baking tray with baking paper and place the bacon on top. Bake for 15 minutes or until crispy.
Meanwhile, whisk the eggs in a bowl. Heat a non-stick pan over medium heat and melt the butter. Pour in the eggs and gently stir with a spatula, moving it through the eggs as they cook. Continue stirring until the eggs are nearly set but still slightly soft. Add the cheese and let it melt. Remove the bacon from the oven after 15 minutes, then place the eggs in the oven for 5 minutes.
While the eggs are finishing, slice the Turkish bread in half. Drizzle with extra virgin olive oil and place cut-side down on a hot griddle pan or BBQ. Press down lightly to ensure even toasting.
Remove the eggs from the oven and cut in half.
To assemble, spread mayonnaise on the base of the toasted bread. Layer with baby spinach leaves, season with salt and pepper, then add the eggs and bacon. Spread mayonnaise on the top slice of bread, add a few dashes of Tabasco, and place on top.
