Recipe: Open Faced Breakfast Sandwich

This morning I decided to see how my chicken bacon would do being cooked in strips. I was really pleased that it picked up some caramelization and golden color, but it wasn't as crispy as I'd hoped it would be. Maybe I took it off the heat prematurely. It tasted pretty good, it just wasn't the texture I was hoping for (especially for my sandwich).

Speaking of the sandwich, it was pretty simple to put together. I made the chicken bacon and cooked 3 egg whites (which were seasoned with rosemary, thyme, sea salt, fresh cracked pepper, and a pinch of ground red pepper). Then I toasted a slice of sourdough and topped it with the chicken bacon and eggs.

I decided to do it open faced because I find it easier to eat, plus I feel like I'm getting more. I think next time I will add just a little mayo to the toast so it isn't quite so dry (or avocado, if I have one on hand). And I'll try to get the chicken bacon crispier. The way I cooked it, it was a bit hard to bite through it with everything else, and sometimes it came out of the sandwich instead of breaking off.