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Breakfast Egg Sandwich Hack

Prep Time 5 mins
Cook Time 20 mins
Course Breakfast
Servings 2


  • 4 slices Stonemill Bakehouse Authentic Sourdough Rye Multigrain
  • 4 slices cheddar cheese
  • 6 slices bacon
  • 1 tbsp butter
  • 1 avocado, sliced
  • salt & pepper


  • Heat a large saucepan over med-high heat. Add 1 tsp butter and once it is melted cook bacon. Once bacon is cooked, set aside on a plate that is lined with paper towel.
  • In a small bowl, whisk together 2 eggs and add salt & pepper. Set aside.
  • Heat large saucepan over med-high heat and add 1 tsp butter. Add in eggs (as if you were going to make an omelette) and let sit for 2-3 minutes. Once eggs are partially cooked, add 2 slices of Stonemill Bakehouse Authentic Sourdough Rye Multigrain. Once eggs are cooked, carefully flip over the bread and eggs - making sure everything is intact.
  • Add 2 slices of cheddar, ½ avocado, 3 slices of bacon in the centre of one slice of bread. Carefully fold over the other slice of bread to form a sandwich. Let sit for 2-3 minutes until cheese is melted.
  • Once sandwich is cooked, transfer it to a cutting board and cut in half. Serve immediately and enjoy!