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Recipe Detail Page
Greens, Eggs & Ham Breakfast Sandwich
Holiday 2017
This is a sandwich best eaten amongst friends, with a napkin handy at all times. Its salty, spicy, gooey ingredients take avocado toast to a whole new level.
Serves 4
4 English muffins, split
2 tbsp (30 mL) mayonnaise
1 to 2 tsp (5 to 10 mL) sriracha (to taste)
1 large ripe avocado, sliced
1 cup (250 mL) baby arugula or other spicy baby green
6 slices applewood bacon, cooked to crispy, torn into thirds
4 large poached eggs
Salt and freshly ground black pepper
1. Toast English muffins.
2. Combine mayonnaise and sriracha. Set aside.
3. Line the bottom halves of the English muffins up on the counter. Divide avocado slices between them and use a fork to roughly mash onto toast. Top avocado with arugula, bacon and poached egg. Season with salt and pepper. Spread inside of English muffin tops with sriracha mayonnaise, place atop bottoms, and enjoy!
Serves 4
