Ultimate Breakfast Sandwich

Growing up on Long Island in New York a weekend tradition is the classic egg sandwich from the local deli or bagel store.  As I have grown my tastes have changed as to what should be included on that sandwich.  When I was young it was simply bacon, scrambled egg, and cheese and a plain roll.  As I have grown the roll has changed to an onion roll, or an everything bagel.  Recently one weekend I came up with the most delicious version to date.  It included items that I have come to love as an adult, avocado, sun dried tomatoes, and various herbs.  This new and improved version is sandwiched between a lightly toasted onion roll.  My adult egg sandwich is simply scrambled egg with herbs (italian seasoning) and bits of chopped sun dried tomato.  Then a piece or two, ok three, crispy strips of bacon.  This followed by slices of fresh avocado and topped with some sharp cheddar cheese.  This with a robust cup of coffee and a fresh glass of orange juice, along side the Sunday paper makes for a perfect lazy weekend morning.

Ultimate Breakfast Sandwich: (makes two sandwiches

2 rolls (I used fresh onion)

3 eggs

splash of milk

1 teaspoon of Italian seasoning

2 or 3 sun dried tomato chopped

6 strips of crisp bacon

1  avocado thinly sliced

4 slices of cheddar cheese

salt and pepper to taste

In a bowl scramble eggs and milk together.  Add in Italian seasoning and salt and pepper to taste.  Next whisk in chopped sun dried tomato.  Cook egg mixture over medium heat in a pan lightly greased.  Meanwhile toast rolls, when near done toasting place a slice of cheese on each side of roll to melt.  Place eggs on roll and top with bacon and avocado slices.  enjoy!

**I crisp bacon easily in a 375 degree oven.  Place bacon strips on a aluminium foil lined cookie sheet. Bake till crisp (about 15 minutes) Once done place bacon on paper towel to absorb oil.