Bacon, Egg, and Avocado Breakfast Sandwich

Whether you’re off to the races or simply fancy a champion breakfast, this sandwich will fill you up with satisfying flavours. I can’t abide shop-bought sandwiches; they always feel miserable. But a sandwich made at home, especially a breakfast sandwich, has the potential to be something really comforting and delicious. And of course, a sandwich is never complicated, and we’re all about keeping things simple here. Try my recipe for all the flavour and none of the fuss.

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Ingredients

. 4 Slices of your favourite bread

. 2 Medium Eggs

. Bacon – we like ours from Eastleach Downs Organic Farm  https://eastleachdowns.co.uk/

. 4 slices mature cheddar

. An Avocado sliced

. Fresh baby spinach

. Salt, pepper, ground turmeric and smoked paprika

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Method

. Start by heating a pan for your bacon on medium heat. Nowadays, the general consensus is that no extra oil is needed for frying bacon, and hey, why mess with the flavour? After a minute, add your bacon and cook. When the fat starts to run from the bacon, cook the rashers on each side for 1-3 minutes, depending on how you like them. When cooked, set aside and cover to keep them warm.

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. Set your bread out on a plate with a coating of butter. Place the cheese on two slices.

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. Cut up your avocado and mash. Then, divide evenly onto two slices on top of the cheese. Then, layer on a few leaves of spinach.

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. Heat the pan again without cleaning it before frying the eggs. The egg will be coated beautifully in the bacon’s flavours. Fry your eggs adding a sprinkle of paprika, ground turmeric and a crack of salt and pepper. When cooked, layer on top of the avocado.

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. Add your bacon to the top of the sandwich, place your piece of bread on top, cut and enjoy.

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