Triple-Decker “Breakfast Club” Sandwich
If avocado toast, eggs on toast and a BLT all had a baby, it would be this incredible stacked sandwich. This breakfast twist on a classic triple-decker club will have you wondering why you haven’t been eating these your whole life.
Prep Time:
15 min
Cook Time:
15 min
Total Time:
30 min
Servings
2
Ingredients
| 6 slices 14 Grains Bread, toasted | |
| 2 tsp oil | |
| 2 eggs | |
| 2 tbsp mayonnaise | |
| Pinch grated lime zest | |
| 1/2 pitted ripe avocado | |
| 2 tsp lime juice | |
| 2 tsp chopped fresh chives | |
| 2 tsp chopped fresh cilantro (optional) | |
| Pinch salt | |
| 4 slices tomato | |
| 1/2 cup baby arugula or your favourite lettuce | |
| 4 slices crisply cooked bacon |
How to make
| 1. | Heat oil in a nonstick skillet over medium heat. Crack in eggs; reduce heat to medium-low. Cook until eggs are cooked to desired doneness, 3 to 7 minutes. |
| 2. | Meanwhile, mix together mayonnaise and lime zest; set aside. Mash avocado with lime juice, chives, cilantro (if using) and salt. Meanwhile, mix together mayonnaise and lime zest; set aside. Mash avocado with lime juice, chives, cilantro (if using) and salt. |
| 3. | Spread mayo mixture evenly over two of the toast slices. Top each with half of the tomatoes, arugula and bacon. Top each with another slice of toast. Divide avocado mixture evenly over top; top each with an egg. Top with remaining toast slices. |
Recipe Tips
Top egg with your favourite hot pepper sauce for extra kick!
