A Breakfast Sandwich From Heaven

We had some hot capocollo left in the fridge and I thought I’d use that and some turkey bacon for a nice and wholesome breakfast sandwich.  It was the perfect size and seemed pretty balanced if you ask me.  I ate this with some strawberries… because strawberries are awesome.  This is a super easy recipe that I pretty much just winged.  I hope you enjoy!

First off, start a pot of water.  Enough to cover an egg.  Once boiled, put the egg in and leave it for about 6 minutes for soft boiled, 7 for medium boiled, so on and so forth.  While you are doing this start the beginning of the sandwich.

I began by toasting two slices of bread in a small amount of butter.  You can do this in a toaster or a skillet.  The choice is yours.

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Cook some turkey bacon, or regular bacon in a skillet until it is at your desired doneness.  I like my regular and turkey bacon pretty crispy.

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Take some cream cheese, and spread a thin layer on to each slice of bread.

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I added some garlic powder and pepper.  Feel free to use what ever seasoning and spices you like.

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I added some arugula, it’s okay to add spinach or any other green you prefer.  I do think greens are very important.

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When the egg is at your desired softness, take it out and let it sit in an ice bath to cool.

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Take it out of the ice bath, and out of its shell.

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When I sliced mine, all the yolk seeped out.  So, I scooped it onto my sandwich. lol.  I love the yolk, can’t waste it.

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Stack on the turkey bacon.

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Add the hot capocollo.

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Throw on your last piece of bread and there you have it!

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Breakfast is one of my favorite meals.  So creating a new dish from the depths of my mind makes me really proud.  Especially first thing in the morning!

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