Sundays seem to be the only day of the week that we aren’t in a rush to get going so why not start it out with a special breakfast?!?! This California Breakfast Sandwich is layer upon layer of goodness! Perfectly toasted English muffin, melted white cheddar, turkey bacon, avocado, tomato and a sunny side up egg. Nothing complicated here, just a good flavorful & filling breakfast {and SO much better a deli egg & cheese}. 

serves 2

2 English muffins, toasted

2 slices white cheddar

4 slices cooked turkey bacon
2 thin slices tomato

1/2 avocado, cut in slices

2 extra large eggs

Once your English muffins are toasted top the bottom halves with the cheese and pop under the broiler just a couple minutes to melt.

Layer on the bacon, cut in half to fit better, the tomato and the sliced avocado.

For the egg, I love using those amazing non stick ceramic pans! Gently crack the eggs into the pan, trying to not allow to touch. To get the egg to stay together and allow the yolk to cook a bit, place a lid over top and cook just until the top of the yolk forms the white layer. Touch the yolk gently, it should still give a bit. If you like it cooked through, cook until the yolk is firm.

Layer the egg on top and finish with the top of the English muffin.

HAPPY EATS!!!!