A Handy Breakfast: Bacon-n-Egg Sandwich

I hope everyone had a great Easter! I'm full, but still managed to save some room for a glass of some Bordego Norton Reserva Malbec, or just some red wine for the non-wine-o readers.

Lately I've been waking up on weekend mornings with an appetite, so a hearty breakfast with no BS is definitely in order. This breakfast is hearty, simple, and portable! The best part about this recipe, is the surprise zip of sweet flavor, but you'll just have to find out what that is when you take a bite ^_~


Cara's Bacon-n-Egg Sandwich

- 4 or 5 slices of Bacon, strips cut in half
- 4 eggs, beaten
- 1 tablespoon Parsley
- 1/4 cup Milk
- 2 slices Muenster Cheese (you can use whatever sliced cheese you have)
- 4 slices of Wheat Bread, toasted. (you can use white bread as well)
- Strawberry Jam
- Salt & Pepper
- 1 tablespoon Butter

Cook bacon to desired crispiness and set aside to let drain. Beat eggs with pinch of salt and pepper, milk, and parsley. Melt butter in frying pan, and cook eggs omlette style (cook half of the egg mixture at a time for two sandwiches). Assemble sandwiches with cheese on the bottom, then a layer of egg omlette, layer of bacon strips, and spread strawberry jam under top slice of toast.


An easy breakfast that is both sweet and savory. Sometimes meals that are short and sweet are the best way to go. Speaking for short and sweet, I think I'll sign off and enjoy the remainder of the holiday. Happy eating!