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Forgo that morning drive-thru meal and enjoy this fast real-food sandwich instead!
4 extra large organic eggs, hard boiled, peeled and sliced
4 slices Canadian bacon
8 slices whole grain bread
2 tablespoons good quality mayonnaise
Red leaf lettuce
2 ripe tomatoes cut into ½-inch slices
Salt and freshly ground pepper
To hard boil eggs, place them into a deep sauce pot in a single layer, and cover with water by 1-inch. Place the lid onto the pan and bring the water to a boil over medium high heat. When the water boils, turn off the heat. Keep the eggs in the covered pan for 10 to 12 minutes. (The time will differ based on your elevation. Higher up takes a longer amount of time for the eggs to cook.) Immediately transfer the eggs to a bowl of ice water. When the eggs are cool, remove from the water and store in the refrigerator until ready to use.
Heat a sauté pan over medium heat. Add the Canadian bacon to the skillet and warm through, about 2 minutes per side.
To assemble, toast the bread. Spread mayonnaise on the slices. Top 4 slices of toasted bread with lettuce, tomatoes, and a slice of Canadian bacon. Peel and slice the eggs. Top each sandwich with slices of hardboiled egg. Season with salt and pepper. Top with the remaining toasted bread. Cut in half and wrap in parchment paper for a breakfast sandwich that you can eat on the run!
Yield: Makes 4 whole sandwiches
Preparation Time: 5 minutes to assemble
Cook Time: 4 minutes to cook bacon
Sources and Substitutions
Choose smoked nitrate-free Canadian bacon from the specialty section of the butcher department in your supermarket. You can substitute with nitrate-free bacon in place of Canadian bacon for this sandwich. Cook the bacon slowly, over medium heat until crisp, and drain on paper towels before continuing with the sandwich.
You can add your favorite veggies and herbs for a super veggie breakfast sandwich. A sprinkle of chopped fresh basil or parsley will add flavor and color. A touch of capers or red onion will pump up the tang. Experiment with your favorite toppers for your real-food breakfast sandwich.
To hard boil eggs, place them into a deep sauce pot in a single layer, and cover with water by 1-inch. Place the lid onto the pan and bring the water to a boil over medium high heat. When the water boils, turn off the heat. Keep the eggs in the covered pan for 10 to 12 minutes. (The time will differ based on your elevation. Higher up takes a longer amount of time for the eggs to cook.) Immediately transfer the eggs to a bowl of ice water. When the eggs are cool, remove from the water and store in the refrigerator until ready to use.
Heat a sauté pan over medium heat. Add the Canadian bacon to the skillet and warm through, about 2 minutes per side.
To assemble, toast the bread. Spread mayonnaise on the slices. Top 4 slices of toasted bread with lettuce, tomatoes, and a slice of Canadian bacon. Peel and slice the eggs. Top each sandwich with slices of hardboiled egg. Season with salt and pepper. Top with the remaining toasted bread. Cut in half and wrap in parchment paper for a breakfast sandwich that you can eat on the run!
Yield: Makes 4 whole sandwiches
Preparation Time: 5 minutes to assemble
Cook Time: 4 minutes to cook bacon
Sources and Substitutions
Choose smoked nitrate-free Canadian bacon from the specialty section of the butcher department in your supermarket. You can substitute with nitrate-free bacon in place of Canadian bacon for this sandwich. Cook the bacon slowly, over medium heat until crisp, and drain on paper towels before continuing with the sandwich.
You can add your favorite veggies and herbs for a super veggie breakfast sandwich. A sprinkle of chopped fresh basil or parsley will add flavor and color. A touch of capers or red onion will pump up the tang. Experiment with your favorite toppers for your real-food breakfast sandwich.
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