The Anatomy of a Perfect Breakfast Sandwich

breakfast sandwich plate

Ok, I know you guys are probably feeling a little offended right now. I know you know how to scramble an egg. I know this isn’t rocket science. But I also know that sometimes you just want a ginormous sandwich for breakfast (Or lunch! Or dinner!) filled with all kinds of good things and maybe you want some inspiration. I want to share with you the criteria for my “ultimate” breakfast sandwich.

The egg has to be scrambled. I can’t stand visible egg yolk by itself. I know, I know, runny yolks are so trendy these days, and everybody wants them on everything. Well, I don’t. I can’t. My palate has grown up in a lot of ways but egg yolks are not one of them. Scrambled only.

 The vehicle has to be interesting and non-traditional. In my most recent case, I happened to have some cheese buns left over from a barbecue the day before and they worked wonderfully. One of my very favorites is naan bread. Try it!

 Cheese is necessary. I don’t care what kind, but preferably something sharp and flavorful.

 Some veggies! Mushrooms, kale, zucchini, you name it. I will use almost any vegetable in a breakfast sandwich, depending what I have on hand. This makes me feel not as bad about the next point.

 Bacon. Not necessary but a big bonus. I don’t mind ham or sausage but bacon is the holy grail of breakfast meat for me. Or any meat, really.

 Avocado; it’s rare I don’t have them on hand. If I don’t have avocado, I like something interesting to spread on the aforementioned vehicle for extra flavor. I love chive and onion cream cheese or my Parmesan Garlic Sauce. You need to try this.

Oh, and serve it with something fruity and alcohol spiked to drink, if that’s your thing.

Whatever you do, have fun with it. Here is one of my latest creations to get you started.

A Perfect Breakfast Sandwich

Serves 1-2

  • 1 tsp. olive oil
  • ¼ red pepper, diced
  • ¼ small red onion, diced
  • ½ tsp. minced garlic
  • 1 slice bacon, cooked and crumbled
  • 1 egg + 1 egg white, scrambled
  • Dash seasoning salt
  • ¼ cup shredded cheddar
  • 1 small avocado, coarsely mashed with salt & pepper to taste
  • 1 cheese bun, lightly toasted

In a small skillet over medium heat, stir together the oil, onion and pepper. Cook until veggies are starting to get soft. Add the egg, crumbled bacon and seasoning salt to the veggies and scramble together until the egg is cooked. Toast your bun while the eggs are cooking. I just broiled it in the oven for a minute or so for a little crunch. Once the eggs are cooked, turn off the heat, sprinkle the cheese on top and put the lid on until it melts. While the cheese melts on the eggs, spread the mashed avocado on the both sides of the toasted bun. Put the warm eggs on top. Serve with hash browns or fresh fruit.

 Warning: this sandwich is big. Cut it in half and share it with someone you really like!

breakfast sandwich

Or don’t. I won’t judge you.


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