Open-faced Breakfast Sandwich


  • 2 pieces of bacon
  • 1 cup spinach
  • 1/4 cup diced green pepper
  • 3 eggs
  • 1/2 roll of bread


  1. Set your oven to broil and allow it to heat up
  2. In a skillet or frying pan cook your two slices of bacon.  (I like to leave them a little under cooked, so when I throw them back in, they can crisp up a bit more.)
  3. Place the two slices of bacon on a paper towel to drain.  This is the only bacon fat you are getting rid of
  4. In the remaining fat in the pan, add the spinach and green peppers
  5. Stir the vegetables until the spinach has started to wilt.  Trust me, the bacon fat adds to the deliciousness, and if you are a subscriber to the paleo diet, you will know that bacon fat is OK.
  6. Place your half roll into the oven, it should toast in there for about 5 minutes, no more than that or it will burn!  Mine barely made it out alive :/
  7. Scramble your eggs in a bowl with about 1-2 tablespoons of water
  8. Pour the egg over the vegetables and stir regularly with a wooden spoon 
  9. If you were my dad, you would remove it from the pan after a minute, he loves runny eggs! - crazy dude.  However for me, I wait about 3-5 minutes until all of the egg has cooked
  10. In an effort to consume less bread, (but really just to maximize the egg consumption), remove the bread from inside of the half roll so that it is like a mini-bread bowl 
  11. Scoop in the eggs, it's probably gonna explode over, so I used my spoon to press it down and add more on top.  Or, just leave it on the side for bonus egg after you are licking your fingers from such a tasty sandwich and wanting more!
  12. You will find that the bacon grease gives it a great flavor, but if you need a little more, sprinkle with garlic salt or hot sauce and Enjoy!