BEST Breakfast Sandwich in 10 Minutes
Posted by Casey Brown on
Prep time : 5min
Cook time : 10min
Total time : 15 min
Complexity : Easy
Serves : 1 Person
- Non-stick Skillet (8" works best)
- Silicone Tongs
Calories Per Serving : 600 cal
Fat : 40g
Protein : 30g
Carbs : 31g
Sugar : 4g
Add Sugar : 0g
Fiber : 2g
For the Sandwich
2 Slices of Bread
1 tsp olive oil
Any Melty Cheese
Tear 1 strip of thick cut bacon in half, adding to cold pan over medium heat.
While the bacon is cooking, separate two egg whites from the yolks.
Add salt/pepper to the egg whites, and also vigorously whisk in 1 tsp of olive oil (or any oil).
When the bacon has rendered out most of its fat, take it out and chop it up into a small dice
Add the bread to the hot bacon fat and toast until both sides are golden brown.
Remove toast and immediately throw in the egg white mixture.
Swirl the pan around to create an even coating of egg white.
Add in the egg yolks, bacon, and generous pinch of the cheese.
Once the egg whites firm up and get crispy around the edges, use silicone tongs to fold it up into a pocket as shown in the video.
Switch heat to low and let cook for anywhere from 1-3 minutes, covered. The length of time will depend on how runny you want your egg yolks to be.
Remove the egg pocket from the pan, set on top of your toast, and enjoy!