Sometimes the healthy egg white breakfast won’t cut it. Sometimes it takes the full farm to please the palette. For those mornings, treat yourself with creamy scrambled eggs, crisp bacon, guacamole, & gooey cheese all stacked on a crisp english muffin.
*Ingredients below are for two sandwiches. Adjust as needed!
- 4 Large Eggs
- 4 Strips of Bacon
- 2 English Muffins or Croissants
- 4 Slices Muenster Cheese
- Guacamole or 1 Fresh Avocado, sliced
- 1 tbsp Dijon Mustard
- 2 tbsp Milk
- Handful Fresh Spinach
- Olive Oil or Butter for frying
- Salt & Pepper
In a heavy skillet, such as a cast-iron, heat butter or olive oil over medium heat. When the pan is hot, add the bacon strips in a single layer. Let the bacon cook for about two minutes, until it starts to crisp & brown, and then flip it over with tongs to crisp the other side. Once cooked, place the bacon strips on a plate lined with paper towels. Set-aside.
Place another medium, non-stick skillet over low heat with a small amount of butter or olive oil. While the skillet is heating, crack the eggs in a a bowl and beat them just until the yolks and whites are combined. Add the milk and season with salt & pepper. Pour the eggs into the skillet.
The key for silky, creamy eggs to cook them low and slow, stirring frequently and breaking up the curds as they form. It will take time, but it will be worth it. Season to your liking as they’re almost done cooking.
While the eggs are cooking, toast the english muffins. Once toasted, spread the bread with dijon mustard; this adds a great depth of flavor to the creaminess of the eggs.
When the eggs are done, lay a piece of cheese on one piece of the English Muffin and then scoop the eggs onto the english muffin & then quickly add another slice on top so it melts onto the hot eggs. This will help hold the eggs together in your sandwich. Top the eggs with the guacamole or avocado, bacon and spinach. Enjoy hot.