Growing up I always loved baking, but I was never interested in learning how to cook. That all changed a couple weeks into being married. One of the very first things I learned how to cook was eggs. Breakfast egg sandwiches is one of the few recipes I still make from my novice cooking days. And every time I make breakfast egg sandwiches, I'm not disappointed and enjoy every bite.
I thought it would only be right to name this recipe California Breakfast Egg Sandwich. If a sandwich has avocados and The Pepper Plant Original California Style Hot Pepper Sauce in its ingredients, it should have California in its name. Don't let the name mislead you, because this sandwich makes a great lunch or dinner.
California Breakfast Egg Sandwich
Ingredients
- 4 Eggs
- 4 pieces of Bread toasted
- 4 slices of Ham
- 2 slices of Cheese
- 1 Avocado sliced
- 2 teaspoons of Mayonnaise
- 2 teaspoons of Avocado oil
- 1 teaspoon The Pepper Plant Original California Style Hot Pepper Sauce
Instructions
- Heat frying pan on medium to medium high.
- Toast bread in toaster.
- Once pan is warmed up, add avocado oil and crack eggs into non-stick pan. If you like the yoke to be cooked all the way, break it and cook on one side for two minutes, then flip over and cook for another 1 to 2 minutes. If you like the yoke runny, then cook for about 1 minute, once the whites are completely set, then turn over and cook for 30-60 seconds.
- While eggs are cooking, spread mayonnaise on toasted bread. When eggs are done, place on bread, then top with a slice of cheese so it starts to melt on the hot eggs.
- To the pan, add ham and warm up for 1 minute on each side. Once warm, add to sandwich. Turn off pan and finish assembling sandwich.
- Add sliced avocados to sandwich and add a dollop of The Pepper Plant Original California Style Hot Pepper Sauce.
Prep. 10 min. | Cook 10 min. | Total Time: 20 minutes | Serves 2 (serves 4 if making open face sandwiches)
