BSAT-10

I’ve never been one to be hungry in the morning and usually skip breakfast, however I do enjoy my morning cup of coffee and on occasion a scone or breakfast bread.  On the other hand, my son Josh makes a big breakfast every day and is a master at making omelettes and breakfast sandwiches.  Recently he put together an open faced sandwich that left my mouth watering so I set about recreating it.   I call it a BEAST or bacon, egg, avocado, spinach, and tomato.  It’s one satisfying breakfast sandwich.


BSAT-1

Very simple, just some sliced sourdough bread, bacon, spinach,  sliced tomato, sliced avocado and eggs.


BSAT-2

Fry bacon over medium high heat until crisp on both sides.


BSAT-3

I toasted the sourdough first, then layered with 3 slices of bacon.


BSAT-4

Next comes 2 thick slices of tomato.


BSAT-5

Avocado slices.


BSAT-6

Place the spinach leaves on top.  When the hot egg hits the spinach it starts to wilt slightly which is so good.


BSAT-7

Add a fried egg over top.  If you’re really hungry add 2 eggs.


BSAT-8

Add salt and pepper with some finely shredded spinach over top.   It may look messy, but it sure tastes good!


BSAT-10

It seemed only natural to add some hash browns cooked in the leftover bacon grease on the side.


BEAST an Open Faced Breakfast Sandwich

4 slices Sourdough Bread
12 slices Bacon
8 slices Tomato, sliced thick
1 Avocado, sliced into 16 slices
12 – 16 Spinach Leaves, plus extra to finely chop
4 Eggs, or more if desired
Salt and Pepper

Fry bacon in a skillet over medium high heat until crisp on both sides.  Pat dry on paper towels.  Set aside.

Toast sourdough bread slices and begin layering each with 3 slices of bacon, 2 slices of tomato, 4 slices of avocado, and a few spinach leaves.  Fry eggs over easy and place 1 egg over each sandwich.  Salt and pepper to taste.  Sprinkle finely chopped spinach leaves over top if desired.

Any reserved bacon grease can be used to fry hash browns.

Makes 4 open faced sandwiches.