STACKED BREAKFAST SANDWICH
Switch up your routine breakfast to a delicious, savory meal! Our savory breakfast sandwich is stacked with bacon, egg, and our Hatch Chile Jalapeño Jam.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients6-8 slices Bacon, cooked
4 Eggs (cooked to your desire)
4 oz. Arugula
6-8 slices Monterey Jack cheese
2 Avocados, sliced
4 Tbsp. Robert Rothschild Farm Hatch Chile Jalapeño Jam
8 slices Rustic bread
2 Tbsp. Butter
Salt & pepper to taste
In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings. In same skillet, break eggs, one at a time, into pan, immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat, sprinkle with salt and pepper. Spread Hatch Chile Jalapeño Jam over two slices of rustic toast. Top with eggs, bacon, cheese, avocado, and arugula. Spread butter over remaining toast, place over top.
Optional: Add different vegetables, such as red onion or tomato, or add different types of cheese to make it your new favorite breakfast meal! Try serving with a side of fruit or hash brown potatoes.