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Breakfast is the most important meal of the day — and this hearty staple is super easy to make. On this episode of Cooking Class, Caitlin Sakdalan of Be Fat Be Happy shows how to make a mouthwatering bacon, egg and cheese sandwich with avocado.
To kick things off, she cracks a few eggs into a mixing bowl with a splash of cream, then whisks it all together.
“We’re also going to season our eggs with salt and pepper, but we’re going to that later when the eggs are almost done,” Sakdalan explains. “Because if you season it with salt now, it will take up too much moisture from your eggs and it will be less fluffy and light.
Sakdalan recommends using a “great nonstick pan” for cooking eggs, opting for a stone earth nonstick frying pan by Ozeri.
The chef adds a dash of butter into the pan on low heat, then pours in the eggs. She says the key to making fluffy, silky eggs is going “low and slow.” Keep the flame low and slowly stir the eggs to ensure they don’t overcook.
When it comes to the perfect crispy bacon, Sakdalan recommends baking the bacon instead of frying it. Stick it in the oven at 400 degrees Fahrenheit for about 12 to 20 minutes, depending on your crisp preference. Sakdalan cooks her bacon on the USA baking pan and oven-proof nonstick cooling rack.
Finally, it’s time to assemble the sandwich. Sakdalan places slices of pepper jack and cheddar cheese on a brioche bun, then tops it with scrambled eggs, bacon and avocado. For a bit of a kick, she adds a dash of hot sauce. Now that’s a good way to start the day!
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