Breakfast, brunch and all things good · Dinner · Snack time

Fancy bacon and egg breakfast sandwiches


Can we all do ourselves a favour this weekend? Can we take those extra five minutes we’d usually spend hitting the snooze button and instead fill our bellies with something warm and full of goodness? Can we cook ourselves some fancy eggs and call it a day? Don’t forget the coffee. Never forget the coffee.

This weekend I’m having my very own breakfast revolution. It’s going to involve me, coffee and this sandwich meeting my face. It’s not going to involve me dragging myself out of bed at some ungodly hour to then smash myself onto a train, then a tube only to arrive hot, sweaty and probably hangry. Weekend, I’m ready for ya.

This my friends, is one masterful assembly. Your friends will think your fancy, we’re not. We can just put stuff together really really damn well. Firstly we’re going to mash avocado, with a little salt, pepper and lemon juice, all over the base of our crusty warm roll. Seriously. Get that fork and smash the heck out of that avocado.


Next we’re going to layer on our parmaham. Make it a little parma wave, more meat in the mouth *hehe* see, I said this was just a fancy assembly!


Then we get to the good bit. All of this gets topped off with a crispy fried egg and plenty of hot sauce. I mean, plenty of that stuff. Cholula is my jam. I don’t even know what that phrase means!!! Does it literally mean jam? As in I love jam? or is it short for jamazing? I don’t know. Please enlighten me.


Then the final step is to put that lid on the sandwich and take a big ass bite. Welcome to weekend breakfast town. We be fancy.

Ingredients – makes 4

4 crusty rolls

1-2 avocados depending on how much avo you like

Juice of half a lemon

4 slices of parmaham

4 eggs

1/2 tablespoon olive oil

Plenty hot sauce

Pinch of salt & pepper


1. Pre-heat oven to 180C (350F) and once hot, place the rolls inside for 5 minutes.

2. Once the rolls are warmed place 1/4 or 1/2, depending on how much you like, of an avocado on the base of each roll. Sprinkle with salt, pepper and lemon juice. Then mash with a fork.

3. Put a non-stick frying pan on medium heat with 1/2 tablespoon olive oil. Once the oil is hot crack your four eggs into the pan, trying to space them apart evenly.

4. While the eggs cook place the parmaham on top of the avocado. Make it all wavy and nice.

5. Once the eggs are cooked to your liking, I usually cook mine for about 5 minutes until the white is set and the yolk is still gloriously runny, place them to drain briefly on some kitchen towel. Once drained place on top of the parmaham and liberally shake hot sauce everywhere. Absolutely everywhere.

6. Put the top of the roll and put the sandwich in your face. Enjoy.


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