THE BEST EFFING BREAKFAST SANDWICH 🍳 I think @lizmoody and I need to put our heads together more often because DAMN. This is truly the best breakfast sandwich I’ve ever had.
The Best Effing Breakfast Sandwich
Servings 2 servings
- 2 English muffins
- 2 eggs
- 2 frozen hash brown patties
- 1 tbsp chopped fresh rosemary
- ⅓ cup arugula
- 4 slices bacon
- 2 slices cheddar cheese
Herby Avocado “Aioli”
- ️1/2 avocado
- Big handful of basil woody stems removed (about ½ cup)
- 1 garlic clove
- Juice of 1 lime
- Juice of ½ lemon
- ️1 jalapeño pith and seeds removed
- A big pinch of fine grain sea salt
Line a baking sheet with parchment paper or aluminum foil and arrange the bacon on it without overlapping or crowding the pan. Place in a cold oven and set the heat to 425 degrees. Your bacon should be crispy perfection in about 20 minutes! Remove the bacon from the baking sheet and place on a paper towel lined plate to soak up excess grease.
While the bacon cooks, make your Herby Avocado “Aioli.” Add all ingredients to a blender or food processor and blend until creamy. Add water 1-2 tsp at a time if needed to reach desired consistency.
Heat a medium-sized skillet over medium heat. Add a drizzle of oil to the pan once heated. Rub the chopped rosemary on your frozen hash browns then add to the pan. Cook for about 4-5 minutes each side, or until golden brown and crispy and the center is warm. Remove from the pan and set aside.
On the same pan, add another drizzle of oil or butter to coat. Crack 2 eggs in the pan and add 1 tbsp water. Cover for 1-2 minutes, until your eggs are cooked to your liking. Top with salt & pepper. Remove and set aside.
On the same pan, add your english muffin cut side down to get browned and crispy, about 45 seconds. Flip over and add a slice of cheddar cheese. Cover until melted, about 30 seconds.
Assemble your sandwich, adding the Herby Avocado “Aioli” to the other side of the English muffin without cheese then stack on the remaining ingredients.
Slice in half, grab a napkin (or 3) and ENJOY!