Delicious English muffin breakfast sandwich. Seved with hickory-smoked bacon, pastrami, avocado, scrambled egg with Colby Jack shredded cheese.
- 1 English muffin
- 1 slice Bacon Hickory-smoked
- 1 medium Egg
- 1 slice Avocado Fresh
- 2 slices English cucumber
- 1 slice Pastrami Sandwich style
- 1 tsp Butter Spreadable
- 1 tbsp Milk To mix with egg
- 1 pinch Colby Jack cheese Shreded
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Bring the skillet to medium heat and add the bacon. Pan-fry bacon until it's crispy and set aside on a paper towel. Optionally you can bake the bacon in the oven.
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Slice the muffin into halves, and spread the butter. Place the previously buttered muffin halves in the skillet, butter side down, and keep it there until you have the egg fried.
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Preheat small pan to medium-high. Crack the egg into a small mixing ball, add milk, salt, pepper, shredded cheese and mix it well. Cook until scrambled. Remove muffins and set them onto the plate.
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Slice English cucumber and avocado, get them ready for your best English muffin breakfast sandwich!
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Once the eggs are done to your desired texture, transfer the egg onto a muffin, add a slice of bacon, avocado, cucumber, pastrami slice, some more scrambled egg to top everything off. Serve while hot, or you can take wrap it and take it to go for later.
Toast the muffin at the very end so they don't get cold. Pan-fry bacon and transfer to paper towel to drain the fat. Eggs mixed with shredded cheese will keep will make the egg stay nicely on a muffin.
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Please have in mind that nutrition information should be taken as an estimate of correct values. We use variety of of software to estimate these values.