So simple to make this savory and sweet sandwich is amazing. Crunchy buttery sourdough, sweet with a hint of heat jelly, salty canadian bacon, fresh greens, topped with a perfectly cooked egg that ties all these ingredients together creating a creamy scrumptious savory, sweet bite.
Preheat a griddle or comal over medium heat. Lightly butter one side of sourdough slice. Toast both sides of the bread and set aside.
Heat a pan over medium heat adding canola oil just enough to lightly coat the bottom of the pan. Place 2 slices of canadian bacon, lightly browning each side. Set aside.
In the same pan (adding more oil if needed to coat bottom of pan) crack 1 egg and cook to your liking (over easy, fried, or scrambled). If scrambling eggs, add chives while scrambling eggs.
Spread a generous amount of jalapeno jelly on the toasted sourdough slice, add a small pile of baby spinach or kale, add canadian bacon, and top with egg. Season with salt and pepper and sprinkle with chives.
If you can't find canadian bacon use bacon!
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