Sourdough Breakfast Sandwich with Bacon
Recipe Type:
Standard
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
| Recipe Yield | 7.06 oz |
| Number of Servings | 2 |
| Serving Size | 3.53 oz |
Ingredients
4 slices
Sourdough bread
4 slices
bacon
2 large
Eggs
2 slices
cheese
2 tbsp
butter
0.5 teaspoon
Salt
0.5 teaspoon
Pepper
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side.
Step 3
Toast the sourdough bread slices in the preheated oven for 5 minutes.
Step 4
In a separate skillet, melt the butter over medium heat. Crack the eggs into the skillet and cook for 2-3 minutes until the whites are set but the yolks are still runny. Season with salt and pepper.
Step 5
Assemble the sandwich by placing a slice of cheese on each toasted bread slice. Top with bacon and a fried egg. Serve immediately.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
40 g
(160
kcal)
| Calories | 15.885 kcal | 0.79% |
| Vitamin A | 0.353 IU | 0.04% |
| Monounsaturated Fat | 0.2471 g | 0% |
| Saturated Fat | 0.3177 g | 0.29% |
| Fat | 0.706 g | 0.5% |
| Carbohydrates | 1.412 g | 0.28% |
| Sodium | 28.24 mg | 5.65% |
| Fibers | 0.0706 g | 0.19% |
| Sugars | 0.0706 g | 0% |
| Protein | 0.8825 g | 1.04% |
| Vitamin C | 0 mg | 0% |
| Calcium | 0.5295 mg | 0.11% |
| Iron | 0.353 mg | 0.07% |
| Potassium | 10.59 mg | 2.12% |
| Alcohol | 0 g | 0% |
| Cholesterol | 7.06 mg | 0% |
| Lactose | 0.1765 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0353 mcg | 1.47% |
| Vitamin E | 0.0706 mg | 0.47% |
| Zinc | 0.0706 mg | 0.01% |
| Selenium | 0.5295 mcg | 0.11% |
| Vitamin D | 0.0353 mcg | 0.24% |
Recipe Attributes
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