Sunday Brunch Series; Breakfast Sandwich

I had a lot of fun putting this one together. This breakfast sandwich was gone as fast as I set the plate done and I heard no complaints from my test subjects (aka my brother and all his friends).  If a bunch of 13 year old boys can eat kale AND not complain about the sauce being pink, then this recipe isn’t too shabby.  Give it a try and change up your Sunday brunch menu!

You’ll need:

  • a handful of mushrooms of choice
  • a stalk of celery
  • a radish; thinly sliced
  • 3 green onions
  • half of a small tomato
  • handful of lettuce or spinach
  • handful of red kale
  • 2 medium eggs
  • 3 strips of thick cut bacon
  • 2 Brioche buns
  • 2 tablespoons of lime or lemon juice

For the pink sauce:

  • 1 tablespoon of hot sauce (I like Texas Pete for this)
  • 2 tablespoons of Ketchup
  • 2 tablespoons of mayo

Approx. time: 25 minutes

Servings: 2

Start by getting your cooking station prepped. Pre-heat the oven to 350F. Cut the radish, celery and mushrooms into small slices. Cut the green onion, making sure to keep the leafier parts separate from the harder, whiter sections. You’ll use the harder parts to sauté. Cut the spinach, or lettuce, and the kale into strips. Cut the tomato into slices and set it aside for the end.


I have two skillets going at this time. One will be used for the eggs and bacon and the other one for the vegetables, but you are more than welcome to use the same skillet for both. Get one skillet heated to medium heat and use some sort of cooking oil. I use coconut oil. Get another skillet (optional!) and heat to low medium heat.

In one skillet, start cooking the bacon. I like mine crispy so I cook mine for about 2 minutes on each side, depending on the thickness. At the same time, I have the radish, celery, green onions, and mushrooms sautéing in 1 tablespoon of lime juice in another non-stick skillet. This should only take about 3-4 minutes over low to medium heat. While this is happening, put the bread in the oven.

Once the vegetables are soft and starting to wilt, take them off the heat and set aside. Take the bacon out of the pan as well and put onto paper towels in order to soak up some of the excess grease. In the same bacon skillet, crack 2 eggs and fry them in the bacon grease. Once the egg whites are cooked and the yellow yolk is firm but not completely done, turn heat off. Take the bread out of the oven and it should be toasted and slightly golden brown.

To make the sauce: Mix the ketchup, mayo and lime juice in a small bowl until it is smooth. Add the hot sauce and stir. I add the hot sauce last in order to get it to my liking.  Some like it spicier than others!

Annnnnd Assemble! Put some of the pink sauce on the bottom piece of bread and then the egg and bacon. Top that side off with the some of the second half of the cut green onions and a spoon full of the sautéed veggies. On the top bun, place the kale and spinach and two slices of the tomato. Put the two halves together and wallah, a breakfast win.


This recipe is super simple to make for one person or make more for all the hungry early morning risers in your home! Let me know what you guys think and if you spiced it up your way!


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