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.
Bread and Breakfast
- 1 slice cooked bacon
- 1 egg
- 1 hamburger bun
- 4-5 medium whole basil leaves
- 2 tbsp butter
- salt & pepper
- parmesan cheese for topping
- Cook the slice of bacon if needed. Let the bacon cool, and then snap (or cut) in half.
- 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.
- 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.
- Once the egg is cooked, immediately place onto the bottom half of the bun, like you would a hamburger.
- Top with the bacon, a sprinkling of salt and pepper, the basil leaves, and freshly grated parmesan.
- Cut in half and eat immediately.