Monday, June 1, 2009

California Breakfast Sandwiches

Breakfast for dinner is one of my favorite nights because it is fun to experiment with breakfast foods that I normally wouldn't take to the time to try in the morning. This sandwich is one of my favorites- maybe it is just the avocado kick I am on lately. Oh well, it doesn't matter- they were good and Nick liked them too! It was a great combination to have the richness of the egg, saltiness of the Canadian bacon, and freshness of the tomato and avocado all captured between a toasty English muffin!

Ingredients (for 1 sandwich):
whole wheat English muffin
slice of ripe tomato
1 piece of Canadian bacon
1/4 ripe avocado, sliced
1 egg
salt & pepper

1. Preheat broiler
2. Slice English muffin in half
3. Place tomato slice on one half, and sprinkle with salt.
4. Heat a non stick skillet with cooking spray over medium heat.
5. Place both halves of English muffin under broiler and broil until one side is slightly toasted and tomato begins to cook. Keep an eye on it so it doesn't burn!
6. While it is broiling, cook Canadian bacon in pan flipping half way until both sides are slightly browned or bacon is warmed throughout.
7. Cook egg in the same skillet flipping half way until done, but with the yolk still runny. (That's how I like it, but you could cook it any way you prefer).
8. Assemble sandwich. Place Canadian bacon on tomato, egg on top of that, and avocado on the other half, and put it all together!

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