YOUR SOLIN GENERATED RECIPE
Crispy Bacon and Egg Breakfast Sandwich with Cheddar and Hash Browns
Pan-seared sourdough sandwich stacked with crispy bacon, over-easy eggs, and melted cheddar, served with a side of buttery golden-brown hash browns.
INGREDIENTS
2 slices Sourdough Bread
2 slices Bacon
2 Large Eggs
1 oz Sharp Cheddar Cheese
1 cup Shredded Potato
1.5 tbsp Grass-fed Butter
1/4 Avocado
PREPARATION
Grate the potato and squeeze out excess moisture using a clean kitchen towel to ensure maximum crispiness.
Heat half of the butter in a skillet over medium heat and cook the shredded potatoes until they are golden-brown and crisp on both sides.
In a separate skillet, fry the bacon until it reaches your desired level of crunch, then set aside on a paper towel to drain.
Toast the sourdough slices in the remaining butter in the skillet until they are lightly browned and fragrant.
Fry the eggs in the same skillet, topping them with the sharp cheddar cheese during the last minute of cooking so it becomes perfectly melty.
Assemble the sandwich by layering the cheesy eggs and crispy bacon between the toasted sourdough slices.
Serve the sandwich immediately alongside the warm hash browns and fresh avocado slices for a complete meal.