Open Faced Bacon, Avocado and Egg Breakfast Sandwich

Open Faced Bacon, Avocado, Pea Shoot and Egg Breakfast Sandwich

• 2 slices Turkey or Chicken Bacon, cooked crisp
• 1/2 Avocado, sliced
• 1 slice Pumpernickel Bread
• 1 tsp Olive Oil
• 1 Egg
• 1/8 tsp kosher salt
• 1 pinch black pepper, freshly ground
• 1/2 tsp Sriracha Sauce
• 1/4 cup Pea Shoots

Slice avocado in half, remove the pit and slice half of the avocado into ¼ inch thick slices

Slice pumpernickel (or your favorite alternative) bread ½ inch thick. Toast bread until desired crispness has been achieved.

Add olive oil to a small frying pan. Heat oil until hot, approximately 1 ½ minutes.

Crack egg into a small bowl, Tilt the pan at a 45⁰ angle so the oil pools on one side of the pan. Gently drop the egg into the hot oil. Add a pinch of kosher salt to the egg.

After about 1 minute, the bottom and sides of the egg should begin to solidify and turn white. Cover the pan with a lid and cook for an additional 2 minutes or until the egg whites are cooked but the yolk is still runny.

Assemble the sandwich with the avocado slices, fried egg, a pinch of pepper, and the two slices of bacon. Drizzle sriracha sauce over the top of the sandwich. Top with pea shoots.

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