The Perfect Back Bacon Sandwich
A great classic breakfast sandwich, elevated with a lemon herb mayonnaise. Easy to make and easy to eat first thing in the morning!
- 1 cup Mayonnaise
- 3 tbsp Lemon Juice
- 2 tbsp Fresh Sage chopped
- 1 tbsp Fresh Basil
- 2 tsp Lemon Zest
- 1 tsp Black Pepper
- 1 tbsp Canola Oil
- 2 slices Back Bacon thinly sliced
- 1 tbsp Butter
- 1 Egg
- 2 slices Tomato
- 3 slices Avocado
- 1 English Muffin toasted
In a medium bowl mix together the mayonnaise and the next 5 ingredients. Set aside*
In a small fry pan, heat the canola oil to medium. Add the slices of Capital Back bacon, and fry until crispy. About 2 minutes. Remove from the fry pan to a plate. Next turn the heat to low add the butter. When melted, crack the egg and cook sunny side up for about 2 minutes for a runny egg, and about 5 minutes for a firmer yolk. Remove egg from heat.
To build sandwich take take the toasted English muffin and spread 1 tbsp. of the lemon herb mayonnaise on each half. Top the bottom half with the tomato slices, avocado slices, the Capital Packers back bacon and fried egg. Close up the sandwich with the top half of the English Muffin and enjoy!
*The lemon herb mayonnaise after use for the breakfast sandwich can kept in the fridge for up to 2 weeks. It is great on so many other sandwiches, like the Capital Packers fried Bologna sandwich, or other dishes.