Bacon, Egg, and Peanut Butter Sandwich

I have to admit that this is a weird concoction, but it is a tasty sandwich. It’s the result of my love for chunky peanut butter, eggs, and bacon. In the USA, peanut butter (I use no-salt chunky peanut butter) is a common ingredient, but for other parts of the world, it’s an acquired taste. The saltiness of the bacon helps to make this dish tasty and I used turkey bacon, which has less fat than the pork version. I used garlic bread (bread baked with garlic cloves) for added flavor, but sourdough or any other dense bread will work. Try making this and you’ll probably be smiling like me while eating this sandwich.

Enjoy!

Ingredients

2 slices	2 slices	Bacon or turkey bacon
1	1	Egg
2 slices	2 slices	Garlic, sourdough, or any other dense bread
		No salt chunky or smooth peanut butter
		Oil for cooking

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Instructions

1. Take the egg out of the refrigerator at least one hour before cooking.
2. Toast two slices of garlic or sourdough bread in a toaster oven. Spread chunky or smooth peanut butter on the bread slices when toasted. Turn on and use the lowest toaster oven setting to keep the bread warm.
3. Heat a wok or pan over medium heat and before adding oil. While the pan is heating up, add the bacon or turkey bacon slices. Brown the bacon on both sides before draining any excess oil on a paper towel.
4. Reheat the pan over medium heat before adding oil and the egg. Break the egg yolk, brown, and then flip the egg to cook both sides.
5. Assemble the sandwich by placing the egg on one bread slice, top with the bacon slices, and then cover with the other slice of bread. Serve the sandwich while still warm.