The composition is really simple, so the key is choosing the very best ingredients. My sandwich started out with Marczyk's ciabatta, which is hand-made using local, organic flour and is incredibly delicious. I also used Niman Ranch bacon, farm-fresh Penny's Eggs from Nunn, Colorado, and a peppery, flavorful, savory mix of microgreens. What in the heck are these microgreens I am speaking of, you ask? For those that don't know - they're the baby-est of the baby lettuces. They start as the seeds of various herbs and vegetables (such as cilantro or beet) and are harvested when the leaf is about two inches tall. They are often intense in flavor and are also highly nutritious, not to mention cute-as-a-button and a fun way to make just about any dish prettier. If microgreens are difficult to find, arugula is a good substitute and is pretty widely available.
Bacon and Egg Breakfast Sandwich
1 small (8" or so) loaf Ciabatta, or other good-quality fresh bread
1/4 of a ripe avocado
3 strips bacon, fried crisp and fat reserved
1/4 cup microgreens (or baby lettuce greens)
salt and pepper, to taste
Slice bread in half, lengthwise. Mash the avocado with a fork and spread on one side of the bread.
In a small pan, add about 2 tsp of the reserved bacon fat and heat over medium-high. When fat is hot, add egg and fry until the white's edges are crispy and golden, about 5 minutes. Layer bacon, fried egg, and microgreens on your bread and sprinkle with salt and pepper. Slice in half and enjoy.