The Weekly Dish – The Perfect Bacon and Egg Sando
You will need the following: good sourdough or whole wheat bread, eggs, shaved yellow onion, bacon (minimum 3 strips per sando), avocado, tomato (preferably heirloom variety), Miracle Whip (mayo can be subbed but I was raised using the Miracle on these), and Manchego cheese (so many different subs here – just use a QUALITY cheese, Kraft Singles are not acceptable).
First toast your bread – I like to butter mine first then toast (butter makes everything better!).
Next cook your bacon until crispy – do this on the stovetop and save the bacon grease.
In the same pan as you cooked the bacon crack 2 eggs next to each other. Season the tops of the eggs with Slavo Salt generously. You can either break the yolks in the pan or leave them intact for that gooey delicious style. After a couple minutes over medium-high heat flip your eggs. Now lay your cheese on top of the egg, still cooking in the pan.
While the egg is cooking spread the Miracle Whip out on your toasted bread. Next is you tomato slices and onion. Now slide your eggs out of the pan gently and on top of the tomatoes. Next is your avocado slices – I prefer to have my tomato and avo separated like two third grade trouble makes. Now strategically lay your bacon on so that with every bite you’ll get some of that swine goodness! Pop your second slice of Miracle slathered bread on. Now cut that beautiful baby in half and enjoy!
My beverage of choice here is an ice cold mug of skim milk (this is a school night approved meal).