Small touches can take your average breakfast sandwich from “blah” to “holy cow!” Follow these great tips so you can build the ultimate breakfast sandwich.
Saturday mornings in our house means there’s time to relax and really savor our breakfast. Some people like to indulge in pancakes and waffles. We like to indulge with eggs. Many weekends, my husband likes to fiddle in the garage and get his man duties done.
It’s his meditative time, as I meditate behind the camera or in front of the computer. And for those mornings, he loves it when I make him a man-sized breakfast sandwich.
You could go the boring route, eggs on a biscuit, maybe with a slab of sausage. Reminds me too much of fast food. I like to take the breakfast sandwich to it’s extreme. It’s one of those daily essentials that we all end up making, but maybe we never put that much thought into it.
Why this recipe is so awesome
Honestly, you can make a bunch of tweaks to this breakfast sandwich to cater to your own taste buds. But the main thing is that you are going beyond just egg and bread.
For me, the bagel screams breakfast. But I have enjoyed a bagel sandwich for lunch, too. But this is my family’s first choice in breakfast bread.
I am not a fan of cheese and eggs, so my sandwich gets its creaminess with avocados. If I have bacon available, I love adding it to my sandwich. It adds saltiness and crunch besides tremendous flavor.
For added nutrition and a some fresh flavor, I always include slices of tomatoes and some greens to my sandwich. Greens can be salad greens or my personal favorite, fresh herbs.
So much better than a simple egg on a biscuit.
Ingredients you need
- Eggs: This is the base of your sandwich. You can also add more protein to it like bacon, sausage, ham or Canadian bacon. Just give it a quick sauté in the pan to heat it up.
- Bagels: This is my personal bread of choice for a breakfast sandwich. You can also use croissant, bagel, foccacia, baguette, pita or ciabatta. Or go with the classic bread choices like English muffin, biscuit and toast.
- Avocado: This adds some delicious creaminess to the sandwich. If you prefer cheese, then use goat cheese, feta, gruyére, muenster or cheddar. You can even add some mayonnaise.
- Fresh veggies: My favorite choices are tomato and spring salad mix. You can also use spinach, sprouts, spring mix and kale are great choices. For flavor sneak in some fresh herbs like basil, tarragon or cilantro.
- Capers: I like to top the sandwich off with a bit of tang. So that could be capers, olives, artichoke hearts and ALWAYS a squeeze of lime.
- Seasonings: Always add salt and pepper. For extra heat, add some splashes of hot sauce, pepperoncinis or even pickled jalapeños.
1. Heat a small non-stick pan on medium-high and coat with non-stick spray. Crack an egg and slide onto the hot pan.
2. While egg is cooking to desired level of doneness, toast your bagel.
3. After bagel is toasted, layer avocado, tomato and salad mix over the bottom bagel piece.
4. Add fried egg and add capers, salt and pepper. Top with the other half of bagel and serve.
Expert Tips and Recipe FAQS
There are even MORE choices you can add to your breakfast sandwich to make it unique and well, fabulous! Sun dried tomatoes are a great addition, especially if you don’t have fresh tomatoes.
For herbs, I love the bite of tarragon or the vibrancy of basil. You can also sauté your greens, if you prefer. This works great with spinach, kale or collard greens.
And lastly, don’t over cook your eggs. By keeping the yolk runny or slightly undercooked, your sandwich won’t be dry.
- 1 egg, large
- 1 bagels
- ½ avocado, peeled and sliced
- ½ tomato, sliced
- ¼ cup spring salad mix
- 1 tsp capers
- ¼ tsp salt
- ⅛ tsp black pepper, ground
- Heat a small non-stick pan on medium-high and coat with non-stick spray.
- Crack an egg and slide onto the hot pan.
- While egg is cooking to desired level of doneness, toast your bagel.
- After bagel is toasted, layer avocado, tomato and salad mix over the bottom bagel piece.
- Add fried egg and add capers, salt and pepper.
- Top with the other half of bagel and serve.
Serving Suggestions: Mix it up with other gourmet breads like focaccia or lavash. And if you really need the meat, slide in some bacon, ham or sausage. If you do not eat capers, squeeze a wedge of lime over your egg.
Amount Per Serving: Calories: 535Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 186mgSodium: 1194mgCarbohydrates: 69gFiber: 10gSugar: 13gProtein: 21g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!