The breakfast sandwich is a hot item these days. Cafes, restaurants, and food trucks have one on their menus and each claims to be the best. While I have my favorites (here's looking at you Cutty's, Clover, and Area Four), I like the lazy freedom of making one at home whenever I want.This sandwich comes together fast, so be prepared. Get your coffee, tea, OJ, or Diet Coke (hey, no judgement) ready, toast the bread, slice the cheese and avocado. While the eggs cook, don't leave the kitchen to check your email or send a tweet (except to say you are making a breakfast sandwich at home) because the eggs will overcook faster than you can say "Instagram isn't working! How will I capture this gastronomic moment?"
inspired/adapted by Deb/Smitten Kitchen
yield: 1 1 sliced Brioche roll, English muffin, or 2 pieces of bread
1 tablespoon unsalted butter
Black pepper and Kosher salt
1 tsp water
thin slices of avocado and white cheddar cheese
dashes of hot sauce (optional)Get your breakfast drink of choice in progress.Heat your broiler or toaster. Place the pieces of bread under the broiler (or in the toaster) until lightly toasted. Watch the bread carefully to avoid burning. Heat a 9 inch nonstick skillet on medium low heat. Break the egg into a small dish and using a fork, beat the egg with the water and season with a pinch of salt and several grinds of black pepper. Melt butter in the pan. Pour in the egg and roll it around so the egg covers the pan like a crepe. The egg will cook in about 60-90 seconds; the edge will be firm when prodded with a fork or small spatula. Fold the "side" of the egg nearest to you (similar to folding a letter). Repeat this action on the three remaining egg "sides"; you should end up with something resembling a square. Leave the folded egg square in the skillet to cook for another 30 seconds, then slide onto one piece of bread. Add slices of avocado and cheese. Before topping with the other piece of bread, add a few dashes of hot sauce. Eat immediately.