Bunless egg, bacon and cheese sandwich
• 2 large eggs
• 2 tbsp. water
• 1/2 avocado, lightly mashed
• 1 slice cooked bacon, halved
• 25 g shredded cheddar
Sandwiched between fluffy bread, there’s nothing lovelier than a sunny-centred fried egg. Here’s how we perfect ours with slightly crispy edges and a wobbly, golden yolk.
In a medium nonstick pan, place two mason jar lids (centres removed). Spray entire pan with cooking spray and place over medium heat. Crack eggs into the centres of lids and lightly whisk with a fork to break up yolk. Pour water around lids and cover pan. Cook, letting eggs steam, until whites are cooked through, about 3 minutes. Remove lid and top one egg with cheddar. Cook until cheese is slightly melty, about 1 minute more. Put the egg bun without cheese onto a plate. Top with mashed avocado and cooked bacon. Top with the cheesy egg bun, cheese-side down.
Now that’s a brunch worth getting out of bed for!