This cafe style breakfast sandwich is sure to hit all the senses in the morning. A lightly toasted Sourdough English muffin, paired with a fried egg and melted Swiss cheese, back bacon and tomato. A healthy alternative to the classic sausage and egg breakfast sandwich.
A Sunday staple in our home, we cannot get enough of these simple and flavorful sandwiches. Be sure to give these a try – pair it with a fresh cup of coffee and you are goo to go.
What you will need: Makes 2 sandwiches
- 2 Sourdough English muffins
- 2 large eggs
- 1 tsp butter per muffin
- 2 slices back bacon
- 2 slices Swiss cheese
- 2 slices vine ripened tomato; sliced thin
In a small fry pan, crack eggs and cook over easy. Or until you yolk is cooked to your desire.
Add cheese to the eggs just before they are done cooking and melt cheese. Place back bacon on pan and heat
Lightly toast the English muffins and butter each half.
Place a slice of tomato on each one half.
Assemble sandwich and enjoy.
- 2 Sourdough English muffins
- 2 large eggs
- 1 tsp butter per muffin
- 2 slices Swiss cheese
- 2 slices back bacon
- 2 slices vine ripened tomato; sliced thin
- In a small fry pan, crack eggs and cook over easy. Or until you yolk is cooked to your desire.
- Add cheese to the eggs just before they are done cooking and melt cheese. Place bacon on fry pan and heat
- Lightly toast the English muffins and butter each half.
- Place a slice of tomato on each one half.
- Assemble sandwich and enjoy.
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