Brielle's Avalon

Generally a breakfast item, but yummy any time of day…or night.All ingredients are optional, including the egg and many more can be added.

 Toast 2 slices of bread.

 Spread with mayonnaise or 100 Island dressing, or ranch or butter and/or the condiment of your choice. Mustard is a traditional choice, but catsup, salsa, piccalilli, chutney, sweet and sour sauce or even BBQ sauce can make this an adventure.

 Lay strips of cooked bacon on the slathered-up bread. Ham or other lunch meat can be substituted if you like.

 Add cheese. I usually use American cheese, but this time I had provolone. Swiss is good, too, or you could try muenster or anything your little cheesy heart desires. You don’t have to put it under the broiler to melt, but I did so this picture came from after the egg was done. You’ll notice lettuce under the egg. It’s a nice addition that makes the whole sandwich feel compleat, special and professional.

 Fry up an egg in a little butter, bacon fat, olive oil or whatever oil is handy. You can leave it nicely asymmetrical like a regular fried egg, either sunny-side-up or over easy. Sunny-side-up can leave the yolk warm and liquidy so it can end up as a default condiment in the sandwich. Asymmetrical eggs are fun to nibble at around the edge before you bite into the bulk of the sandwich. Or you can break the yolk and scootch the egg into a general shape to fit the bread, as I did.

 Lay the egg on the sandwich, close and gleefully consume with the beverage of your choice.

Other optional ingredients: Tomato slice, pickles, nuts, avocado slice…use your imagination or whatever’s in your fridge or pantry.