everyone loves an eggy bacon breakfast sandwich.
this gross generalization about breakfast sandwiches is not unfounded. it just isn’t.
my goal in making so much tapioca flat bread lately was intended around a deep desire for a good breakfast sandwich sans grain.
tapioca flat a is so perfect as sandwich bread. it is stretchy, soft, doughy and sturdy.
if you leave the herbs out of the dough, it would be equally as awesome as a peanut butter and jelly sandwich bread, or, heck… i’d even go so far as to spread some nutella on it. yumz.
cutting into large, long strips will facilitate a great wrap-style bread for lunch meats. i also like to eat it plain as a midnight snack when i am up late feeding little juniper.
just be sure to keep yourself from over baking. you want this to stay moist and stretchy. also, when you pull it out of the refrigerator, warm the bread by wrapping in foil and putting in the oven/toaster oven for a few minutes. warming it up will further moisten for a bready consistency and keep it sturdy.
here is a quick note on scrambling eggs: if you add the salt to them before they are cooked, they will become rubbery. i always wait until they are mostly set before i add salt to eggs, scrambled or dippy.
bacon, egg, and cheddar sandwich
3 tbsp cream
2 slices bacon, cooked
a few chunks of sharp cheese
salt & pepper, to taste
beat eggs with cream in small bowl. get a skillet medium hot, and cover with 1 tbsp butter.
once butter sizzles, pour egg onto skillet. after about 45 seconds, sprinkle with salt & pepper, then quickly use spatula to move egg around, keeping it thin on the skillet. remove from heat and let egg set on warm skillet.
place cheese on the egg so it melts slightly. fold egg into layers so it will fit onto your bread.
stack egg, cheese, & bacon onto your warmed flat bread and devour.
feel free to include something green, like basil or spinach, or any other tasty bits you can think up, onto your sandwich.
mushrooms, sausage, onions… the bread is your blank canvas!