This sandwich uses Poached Egg Rounds as the sandwich top and bottom instead of a muffin or any other type of bread.

  • 2 Eggs
  • Cheese of choice, shredded or sliced (enough to put over both eggs)
  • 2-3 slices of bacon, cut in half
  • 1/2 or so of an avocado
  • Pink Himalayan Sea Salt, Black pepper, Lemon Pepper, onion powder
  1. Prep the bacon: Cut in half and bake or fry until done. Set Aside.
  2. Prep the avocado spread: Mash the avocado in a bowl with a pinch of onion powder, salt and lemon pepper. If you don’t have lemon pepper you can use a few drops of lemon juice and normal pepper. Then set aside.
  3. Heat a medium skillet (large enough so you have room to put 2 egg rings flat inside) over medium-low heat. Place 2 egg rings in the middle, then spray the rings and pan with coconut oil spray.
  4. Once the pan is warm, crack an egg into each ring, then use a fork to break the yolk and mix around for a second or two. Sprinkle a pinch of salt and pepper in each egg ring.
  5. Add a few ounces of water around then pan, then cover and “steam”/poach for 2 1/2 minutes. Your eggs should be mostly cooked. You don’t want them jiggling but you also don’t want them overcooked.
  6. Remove the lid, then add cheese on top of each egg inside the ring. Cover for 30 more seconds.
  7. Remove the egg rings/eggs with a flat spatula then place them on a plate. Remove the rings and you should have 2 nice egg-rounds to use as the sandwich top and bottom
  8. Spread the avocado onto one of the tops, add the bacon, and put the other egg round on top. Enjoy!