Breakfast Sandwich Recipe

BREAKFAST

1. 1

   Prepare the Jalapeño Crème Fraîche

   In a small bowl, mix the crème fraîche with finely chopped jalapeños. Adjust the amount of jalapeños to your spice preference.

2. 2

   Cook the Bacon

   In a skillet, cook the bacon slices over medium heat until crispy. Remove and place on paper towels to drain excess fat.

3. 3

   Cook the Eggs

   In the same skillet, reduce heat to low and add butter. Crack the eggs into the skillet, season with salt and black pepper, and cook until the whites are set but the yolks are still runny, about 3-4 minutes.

4. 4

   Toast the Ciabatta Rolls

   While the eggs are cooking, split the ciabatta rolls and toast them on a grill or in a toaster until golden brown.

5. 5

   Prepare the Avocado

   Slice the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin slices.

6. 6

   Assemble the Sandwich

   Spread a generous amount of jalapeño crème fraîche on the bottom half of each ciabatta roll. Layer with crispy bacon, followed by the cooked eggs and avocado slices. Top with the other half of the roll.

7. 7

   Serve

   Serve the breakfast sandwiches warm with additional jalapeño crème fraîche on the side if desired.