I wake up craving this sandwich. Throughout the day I think about it. I go to sleep and dream of having it the next morning. In other words, this breakfast sandwich is the “bomb.” It is the perfect combination of good healthy fats, complex carbs and protein to set you up for a day of strength and vitality.
First, we start with piece of Pirate Bread (sourdough rye) but you can pick your own healthy bread you love. Just make sure that it isn’t loaded with preservatives. I toast it TWICE for the perfect amount of crisp. I want to see a layer of toasty color on it. Be careful not to toast it too much where it burns!
I should mention that while the toast is in the toaster, I have a pan with about 2-3 inches of water in it set to a boil. I am planning to poach an egg pretty shortly. I spend a fortune of pasture-raised eggs but I think they taste so much better than grain-fed ones. Buy whatever you can.
After the toast comes out, I let it cool for a minute or so. The water for the egg is probably boiling at this point. So I throw about a capful of Bragg’s Cider Vinegar in it (but you can use white vinegar too) and then crack the egg into the water. Lower the flame a bit and cover the water.
You can schmear the bread with some thick, gooey, real butter (which I’ve done many times) but my newest thing is to swipe the piece with some organic miso for a sweet, umami flavor. It takes a bit to get used to but now I’m hooked (not to mention miso is a powerhouse food!).
After that, I take a ripe avocado, cut a piece that feels about right and then smash it all around the toast. Don’t be stingy here. Avocado is a heart healthy fat and is a lynchpin to the sandwich!
The egg is just about done by now. I figure it’s been about 2 minutes. I carefully dump the hot pan of water into the sink and then when it’s nearly all out, I put a slotted spoon near the edge of the pot so the poached egg sort of rolls into it. Most of time it doesn’t break. If it seems stuck to the bottom of the pot, gently try to nudge it out without breaking the yolk (if it does, oh well!). Place the egg on top of the avocado mash.
Sprinkle with sea salt and fresh pepper. If you want, throw some toasted seeds on there, some hot sauce…whatever you like. If you squirt ketchup on it, just don’t tell me 😉
At this point, when the sandwich is set up, I take a knife and cut the bread in half, straight though the yolk where it flows all over the plate..
I can just about taste it! Can you? Well, by about now all bets are off. I usually gobble it down in about 2 minutes, much as I try to slow it down. At this point, I put my plate in the sink slightly depressed breakfast is over, or I extend it by making another poached egg or something!
Enjoy the perfect breakfast sandwich.