When Kelly and I took a trip to Seattle, we ate at a small little restaurant in the Pike Place Market called Three Girls Bakery across the breezeway from a Seattle's Best Coffee. I had an egg sandwich on foccia bread, with apricot jam, avocado slices, tomatoes, and melted Parmesan cheese. It was amazing; especially served with a piping hot cup of coffee! Here is my quicker/easier version of the sandwich.
- 2 slices of bread (I like to use something with nuts or that is whole wheat)
- 2 eggs
- 1 tbsp apricot jam
- sliced avocado (enough to cover 1 slice of bread)
- pinch of salt, black pepper, and cayenne pepper to season the eggs
1. Heat pan over medium heat.
2. Toast bread.
3. Crack eggs into the pan and turn temperature down to low.
TIP: This will allow for the outside to fry & set, while giving the inside time to cook slowly.
4. On top of the eggs, sprinkle the black and cayenne pepper. The cayenne pepper is important so don't cut it out because you don't like spicy food. It won't be spicy because the jam will cut the heat, promise!
5. Flip eggs when 1/2 way done (roughly 2 minutes.)
6. Sprinkle salt over top.
TIP: It is important to wait until now because salt can cause eggs to cook faster
and harden/become chewy, instead of staying soft.
7. While the eggs are cooking, add the slices of avocado to one slice of toasted bread.
Carefully smash them to cover the slice (see below.)
8. Smear the apricot jam to the other slice of toasted bread.
9. Flip the eggs one more time to finish cooking.
I like the yolk to be slightly soft & runny, but cook to your desired "doneness."
10. Add eggs to bread & close sandwich.
It is best served with a hot cup of joe while you relax sitting on a terrace or your back yard patio!