Breakfast

Bread and Breakfast

31 May, 2016

bread and breakfast

If you’re anything like us.. after making hamburgers, you have buns left over. I mean, really? Eight to a pack? We will use maybe four and then throw the rest away. I hate wasting those hamburger buns.

So after we recently made hamburgers, I thought back to a quick breakfast my brother and I used to whip up all the time. We’d simply take a hamburger bun, toast it, add an egg and some bacon! We called it Bread and Breakfast.

So that is what I decided to make. Now that I’m more of an adventurous eater than I was in high school, I also added some fresh basil leaves and freshly grated parmesan.

The end result? Something that tastes so fresh and so amazing that I know this will become part of my breakfast rotation. Seriously, the creaminess of the egg combined with the fresh basil taste and sharp cheese flavor? I mean, throw on that bacon and soft, toasted bun and it tastes like summer. And heaven.

hamburger buns

eggs

breakfast on a bun

bread and breakfast

bread and breakfast

empty plate

Bread and Breakfast
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 slice cooked bacon
  • 1 egg
  • 1 hamburger bun
  • 4-5 medium, whole basil leaves
  • 2 tbsp butter
  • salt & pepper
  • parmesan cheese for topping
Instructions
  1. Cook the slice of bacon if needed. Let the bacon cool, and then snap (or cut) in half.
  2. Melt 1 tbsp butter in a small skillet over medium heat. Add the top of the hamburger bun and toast until a light golden brown. Add the bottom half of the bun and toast. Set aside.
  3. Melt the other tbsp butter in the same skillet. Crack the egg into the pan. Cook until the white is firm, but yolk is still runny.
  4. Once the egg is cooked, immediately place onto the bottom half of the bun, like you would a hamburger.
  5. Top with the bacon, a sprinkling of salt and pepper, the basil leaves, and freshly grated parmesan.
  6. Cut in half and eat immediately.

 

You Might Also Like

No Comments

Leave a Reply

Rate this recipe: