Sourdough Breakfast Sandwich | Egg, Bacon & Cheese Recipe

🥪 Ingredients

• 4 thick slices sourdough bread
• 4 large eggs
• 4 slices bacon
• 2 slices cheddar, Monterey Jack, or provolone cheese
• 1/2 ripe avocado, sliced
• 4 slices ripe tomato
• 1 tablespoon milk or cream, optional
• 1 tablespoon butter, divided
• 1 tablespoon mayonnaise or hot sauce, optional
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper

🔥 How to Make It

1. Cook the bacon.
   Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and set aside.
2. Whisk the eggs.
   Crack the eggs into a bowl and whisk with the milk or cream if using, plus a pinch of salt and black pepper.
3. Cook the eggs gently.
   Melt half the butter in a nonstick skillet over medium-low heat. Add the eggs and stir gently until soft, fluffy, and just set. Remove them before they become dry and start regretting everything.
4. Add the cheese.
   Divide the eggs into two portions and top each with a slice of cheese. Cover the skillet briefly or let the residual heat soften the cheese.
5. Toast the sourdough.
   Use the remaining butter to toast the sourdough in a skillet until golden and crisp around the edges.
6. Add the spreads.
   Spread mayonnaise, hot sauce, or both over the toasted sourdough if desired.
7. Build the sandwiches.
   Layer the eggs and cheese, crispy bacon, avocado, and tomato onto two slices of toasted sourdough.
8. Close and serve.
   Top with the remaining sourdough, press gently, slice, and serve immediately while the eggs are warm and the cheese is still melty.