Crazy for Breakfast Sandwiches
This healthy, hearty sandwich reminds me of something you might get in a Los Angeles diner. It’s particularly good on slices of dense, homemade multigrain bread, the kind with a ton of chunky seeds and grains mixed in.
Makes 1 sandwich
Preheat the breakfast sandwich maker. Break the egg into a small bowl and pierce the yolk with a fork.
Using a 4-inch biscuit cutter or a knife, cut the toast into rounds to fit the sandwich maker. Place 1 toast round in the bottom compartment of the heated sandwich maker; top with the tomato slice. Lower the middle plate.
Pour the egg into the top compartment, sprinkle with the hot sauce, and top with the second toast round. Close the sandwich maker.
Cook for 4 minutes, or until the egg is set. Carefully open the sandwich maker and place the avocado slices and cheese on the tomato in the bottom compartment. Close and cook for 1 minute more, or until the cheese begins to melt. Slide open the middle plate to assemble the sandwich and remove it from the sandwich maker.