Wednesday, May 23, 2012

Breakfast Sammie with Avocado, Siracaha and Swiss

Summer is officially here. The rest of the world and calendar may disagree with me, but it is here in full force for me. I had big dreams for a "its summer, lets celebrate with this bomb-tastic ombre cake" blog post. This post is not an ombre cake and school has officially been done and summer started last week Thursday. Can you say recipe failures? The post was going to go something like celebrate summer with this delicious show-stopping cake and I would tell you about all my big summer plans and aspirations. When the cake failed, I decided I would make a cocktail. That also failed. I decided to turn to what I know for a little success.

I LOVE breakfast sammies. My favorite breakfast meal is hands down a breakfast sammie. They involve bread, cheese and a oozy-gooey-yummy fried egg. Those three things can make anyone's morning bright, yummy and wonderful for at least the 10 minutes it takes to make and eat it. Need more moments of wonderfulness, make it for lunch or dinner.

This sammie, to some people, may sound a bit strange. I don't know why they think that, it is a breakfast sammie at its best. My advice is to go with an aged swiss (Hook's 3 year Swiss is a good choice). Aged swiss cheese is just better. If you have the extra minute to spare, grate your cheese for exceptional melt-ability. The Siracha compliments everything beautifully with its sweet and garlicky heat.

On days when I am feeling healthy, I use egg whites and no bacon. There are other days where I can't resist the deliciousness of a runny yellow yolk. It is the avocado, Siracha and swiss that makes this breakfast sammie a knock out.


1 slice bacon, fried
English muffin, toasted
1/2 California avocado, sliced
1/4 cup aged swiss cheese, grated
1 egg


  1. Fry your bacon over medium to medium-low heat, reserving some bacon grease to cook the egg. Add the egg to the frying pan, cooking to your desired doneness (I vote over easy, runny goodness!). Place the grated cheese and bacon on top (this helps the bacon to stay put while you eat) of the egg after it has been flipped.
  2. Place the toasted English muffin on a plate, placing the avocado on the bottom half. Remove the egg from the pan, placing it on top of the avocado. Finish the sammie off with Siracha and enjoy!
 “Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.”


  1. What a satisfying breakfast sandwich!

  2. Oh, this looks fantastic!! Love it - perfect for a filling and tasty breakfast.

    1. It for sure keeps you fueled for a long time!

  3. I will definitely making this for my breakfast...My husband will adore a treat as filling as this. Yum!

  4. Put a thin layer of cream cheese on the bottom muffin-half, put all ingredients listed above on a bed of alfalfa sprouts and chopped, lightly cooked shrimp. It's a bigger meal, and it makes a *serious* lunch sandwich. :-)

    (I've modeled my addition on the "West Coast Killer" made famous at Vancouver's Salvador Deli nearly 35 years ago)

  5. Sriracha, avocado and that's a match made in heaven!

    I’d love for you to share this recipe (and any of your other favorite avocado recipes) in the avocado link-up/giveaway that I’m hosting with Kristen of Dine & Dish right now.

    1. Thank you, I would love to share this recipe with you all!



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