Savory Sunday Stack: A Brunch Recipe
Introduction
Brunch is the perfect meal for lazy Sunday mornings. It’s a time to relax, catch up with friends and family, and enjoy some delicious food. If you’re looking for a new brunch recipe to add to your repertoire, try this Savory Sunday Stack. It’s easy to make, filling, and packed with flavor.
Ingredients
- 4 slices of bread
- 4 eggs
- 4 slices of bacon
- 1 avocado
- 1 tomato
- 1/4 cup of shredded cheddar cheese
- Salt and pepper to taste
Instructions
Step 1: Cook the bacon
Start by cooking the bacon in a frying pan until it’s crispy. Remove the bacon from the pan and set it aside.
Step 2: Toast the bread
While the bacon is cooking, toast the bread in a toaster or under the broiler until it’s golden brown.
Step 3: Prepare the avocado and tomato
Cut the avocado in half, remove the pit, and slice the flesh into thin pieces. Slice the tomato into thin rounds.
Step 4: Cook the eggs
Crack the eggs into the same frying pan you used to cook the bacon. Cook them over medium heat until the whites are set but the yolks are still runny.
Step 5: Assemble the stack
To assemble the stack, start with a slice of toast on the bottom. Top it with a few slices of avocado, a slice of tomato, and a slice of bacon. Add another slice of toast on top of the bacon and repeat the layers until you’ve used all the ingredients. Finish with a final slice of toast on top.
Step 6: Add the cheese
Sprinkle the shredded cheddar cheese over the top of the stack.
Step 7: Broil the stack
Place the stack under the broiler for a few minutes until the cheese is melted and bubbly.
Step 8: Serve and enjoy!
Remove the stack from the oven and let it cool for a minute or two. Cut it into quarters and serve hot.
Conclusion
This Savory Sunday Stack is a delicious and filling brunch recipe that’s easy to make and packed with flavor. With crispy bacon, creamy avocado, juicy tomato, and gooey melted cheese, it’s sure to become a new favorite. Serve it with a side of fresh fruit or a mimosa for the perfect weekend brunch.