Breakfast Time

Okay, so you've seen the basics for this amazing savoury bacon and avocado English muffin, but let me tell you why this isn't just any breakfast – it's a game-changer, especially for my busy mornings and even my outdoor adventures! First off, for everyday breakfast, this sandwich is a lifesaver. It’s incredibly quick to assemble once you've got your ingredients ready. I love that it’s a fully satisfying and hearty meal that keeps me going for hours. You get that essential protein from the bacon and fried egg, healthy fats from the creamy avocado slices, and good carbs from the English muffin. It’s such a balanced start to the day. Plus, the fresh crunch of clover sprouts and that tangy vinegar dressing really elevate it beyond your typical breakfast sandwich. It feels gourmet without any extra effort! I often prep my bacon on a Sunday, so it's even faster during the week. Now, for those of you who love a good savoury bacon and avocado muffin (and who doesn't?!), let me share a few of my personal tips. For the bacon, I always cook it until it’s perfectly crispy – not burnt, but with a good snap. The fried egg is key; I prefer mine slightly runny so the yolk creates its own sauce when you bite in. Don't forget to melt your cheese right on top of the hot egg or bacon for that gooey goodness. And the avocado slices? Make sure they're ripe but still firm enough to hold their shape. A little squeeze of lime or lemon juice on your avocado before placing it can also prevent browning if you're prepping ahead. The simple dressing of vinegar, salt, and pepper really cuts through the richness and adds a bright flavour. Sometimes, I'll even add a pinch of red pepper flakes for a little kick! But where this sandwich truly shines, in my opinion, is as a breakfast camping meal. Seriously, forget cold cereal or instant oats! This English muffin sandwich is surprisingly perfect for the great outdoors. Here's how I make it happen: Pre-Camp Prep: Bacon: Cook your bacon at home beforehand. Let it cool completely, then store it in an airtight container or zip-top bag. Avocado: Slice your avocado right before you leave or, if you're ambitious, slice it and toss with a little lime juice to prevent browning, then pack it. Cheese: Pre-slice your cheese if it's a block, or buy pre-sliced. Dressing: Mix your vinegar, salt, and pepper dressing in a small, sealed container. Eggs: For easy transport, you can crack your eggs into a sealed container (like a Nalgene bottle or a mason jar) and give them a gentle whisk. This makes for super quick scrambled eggs on the go, or you can carefully transport them in their shells. At the Campsite: Cook: Heat a pan over your campfire grate or portable stove. Toast your English muffin halves until golden. Cook your fried egg (or scrambled eggs if you pre-whisked) in the same pan. Reheat your cooked bacon briefly if desired. Assemble: Layer the English muffin, bacon, fried egg, cheese (let it melt on the hot egg!), avocado slices, and clover sprouts. Drizzle with your prepared dressing. There's nothing quite like enjoying a warm, delicious, and hearty meal like this by the campfire, watching the sunrise. It's so much more satisfying than typical camp food, and it’s surprisingly easy to pull off. Trust me, your fellow campers will be jealous! Give this savoury bacon and avocado English muffin a try – you won't regret it.