Sourdough Breakfast Sandwich

Sourdough sandwich with egg, bacon and tomato.

Print Recipe

5 from 2 votes

Prep Time10

Cook Time15

Total Time25

Servings:

Calories: 521kcal

Ingredients

1 slice sourdough (or 2 if small)
2 slices bacon
1 egg
1 oz white cheddar cheese about 1 slice or ¼ cup shredded
½ tomato sliced
¼ cup micro greens such as alfalfa sprouts

Instructions

In a large skillet over medium low heat, add the bacon and cover to cook for 10-15 minutes until crispy. Remove to a plate lined with paper towels and drain the grease into a heat safe dish.
If the slices of sourdough are large, slice it in half. Place the slices in the pan that you just cooked the bacon in to toast on each side for 1-2 minutes until very lightly browned. Remove to a plate.
Add 1-2 teaspoons of bacon grease back to the pan. Crack the egg into the grease and break the yolk. Allow to cook for about 1 minute, covered and then use a spatula to fold and shape it to the approximate size of the bread. Place the inside of one slice on the egg and allow to cook for an additional 1-2 minutes until almost cooked through
Carefully, slip the egg and bread over and place the cheese on top of the egg. Cover and cook for an additional 1-2 minutes on low.
Meanwhile, on the inside of the second slice of bread, top with the sliced tomato, micro greens and bacon. Then place the cheese/egg bread overtop.

Notes

Leftovers

This breakfast sandwich is best eaten immediately after making so I recommend enjoying it fresh.

However, if you do have leftovers, allow to cool on a wire rack for 15-20 minutes so that it doesn't get soggy and then store in an airtight container in the refrigerator for up to 2 days. You can also freeze it for up to a month though I do find that the egg makes the bread a bit soggy with thawing.

Reheat in a toaster oven or air fryer for 3-5 minutes or in the microwave until heated through.

Nutrition