Skip the drive-through and start your day off right with this hearty homemade breakfast sandwich. Layered with a perfectly runny fried egg, thick peameal bacon, tangy chipotle mayo, delicate avocado and blanketed in melty Armstrong Marble Cheddar Cheese Slices, you’ll have an extra good reason to hop out of bed in the morning.
Looking for more breakfast inspiration? Try one of The Pioneer Woman’s Easiest Breakfast Recipes.
Heat a large pan over medium heat. Butter each half of the buns on both sides.
Toast buttered buns in the hot pan, cut side down, pressing slightly until golden brown, about 2 minutes. Set aside on a tray.
In the same pan, cook peameal bacon until lightly golden and cooked through, about 5 minutes.
Meanwhile, generously spread chipotle mayonnaise on both inner sides of the buns. Top the bottom bun with sliced avocado and peameal bacon.
Heat oil in a small non-stick pan over medium heat. Add eggs and season with salt and pepper. Cook for 2 minutes and then flip over using a heatproof rubber spatula. Continue to cook eggs until mostly set but still slightly runny on top, about 2 more minutes.
Top eggs with slices of Armstrong Marble Cheddar Cheese. Allow the cheese to melt on the eggs, about 1 minute.
Place eggs on peameal bacon, top with the bun lids and enjoy immediately.
All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada's Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.