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The only thing better than breakfast for dinner? A breakfast sandwich for dinner!

1 vote


  • 2 tbsp (30 mL) canola oil

    8 slices peameal bacon

    4 eggs

    1 ripe avocado, pitted and sliced

    1 beefsteak tomato, sliced

    4 slices Cheddar cheese

    8 slices Ben’s® White Bread, toasted

    4 cups (1 L) mixed fruit (such as cantaloupe, honeydew, strawberries, grapes and blueberries)


In large nonstick skillet, heat half of the oil over medium heat; cook bacon for 2 to 3 minutes per side or until browned. Transfer to plate and tent with foil.

Wipe out skillet; heat remaining oil over medium-high heat. Crack eggs into skillet, using spatula to keep egg whites from running into each other; cook for 3 minutes or until whites are set and yolks are still runny or until desired doneness.

Layer avocado, tomato, cheese and bacon on half of the pieces of toast; top with fried egg and remaining toast. Serve with fruit salad.

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