Brett's FAT Weekend Breakfast

Serves 2

We joke that the acronym for this website is “FAT” (Four Amongst Three) and this open-face breakfast sandwich epitomizes the sentiment in more ways than one. I cannot take credit for this one, as it is 100% Brett derived. It has become a weekend staple at our place and is extra satisfying for a Saturday brunch following a long morning bike ride or run. 

You often hear that “quality ingredients are the secret” when it comes to simple recipes, and this recipe is no exception. Our Saturdays regularly begin with a trip to our local butcher, Harkness & Co., located dangerously close to our place. They carry delicious Gelderman Farms’ bacon and sell bread from another neighbourhood purveyor, Sweet Salt. While any good quality bread will do, the preferred favourite for this one is the olive and rosemary sourdough. 

Eggs are farm fresh from Rondriso Farms, as are the optional roasted potatoes. The goat cheese comes from any one of the many local producers to which we are fortunate to have here in British Columbia. The avocados, needless to say, are not local, but their addition to this already rich dish is incredible. 

I like to enjoy this with homemade tomato chutney, or sauerkraut to cut the richness. Some may think I am weird for the latter but it is, in my opinion, delicious – then again, I’m Dutch and can eat sauerkraut with just about anything. 

While Vancouver has many famed brunch spots, you’d be hard pressed to find anything that tops this. It comes together quickly, and no lineups!

Ingredients

  • 2 slices good quality sourdough bread (3/4” thick)
  • 2 dabs butter, plus a bit extra (Brett is adamant that this is NOT optional)
  • ¼ cup soft goat cheese
  • 1 small avocado, peeled, cored and sliced
  • 4 eggs
  • sea salt and pepper, to taste
  • Mexican chili powder and/or smoked paprika for dusting

Method

Butter the bread slices and place on a baking sheet in the oven to bake at 350°F for 5-10 minutes, or until golden (but not dry).

Heat extra butter in a small cast iron pan. Add eggs and cook to desired doneness (we prefer over easy, so the yolk runs into the goat cheese and avocado when you slice into the sandwich – yes, fork and knife are recommended for this one). 

Remove bread from the oven and spread each piece with about 2 tbsp goat cheese. 

Layer each piece of bread with ½ avocado slices. Finally top each with 2 eggs. Sprinkle with salt, pepper, and chili powder/smoke paprika. Serve immediately.

For a serious breakfast, we serve this with bacon, as mentioned above, and roasted breakfast potatoes. For the potatoes: slice baby roasting potatoes in half. Place in a pot of cold water and bring to a boil. Parboil for 10 minutes. Drain and place in a roasting dish with a drizzle of olive oil. Toss with salt, pepper, and chili powder. Roast in the oven at 350°F for 15-20 minutes, or until crispy. Taste and adjust seasoning as needed.

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