Folded Potato Egg Breakfast Sandwich

Ingredients

• 1 Russet potato (Medium; peel directly into ribbons)
• 2 Eggs
• 0.5 tbsp Olive oil (For the skillet)
• Salt (To taste; one of the seasonings used)
• Paprika (To taste; one of the seasonings used)
• Garlic powder (To taste; one of the seasonings used)
• Onion powder (To taste; one of the seasonings used)
• Lettuce (For filling)
• Mayonnaise (For filling)
• Cooked bacon (3–4 strips)
• 1 slice Gouda cheese (For filling)
• 2 slices Tomato (For filling)
• 0.333333 Avocado (Sliced)

Steps

1. 1

   Lightly oil a skillet with the olive oil. Peel the potato directly into the skillet, creating overlapping ribbons arranged in a large circle.

2. 2

   Cook the potato sheet for 2–3 minutes, until the potato begins to crisp.

3. 3

   Season the potatoes with salt, paprika, garlic powder, and onion powder, or your preferred seasonings.

4. 4

   Crack the eggs over the seasoned potato ribbons and spread the eggs evenly across the potato sheet.

5. 5

   Cover the skillet and cook until the egg is mostly set. Do not flip if you prefer a soft egg; flip it if you prefer a firmer egg.

6. 6

   Turn off the heat and transfer the potato-and-egg sheet to a flat surface. Cut one slit from the center to the edge.

7. 7

   Add the lettuce, mayonnaise, cooked bacon, Gouda, tomato slices, and sliced avocado to the potato-and-egg sheet.

8. 8

   Fold the sheet into a sandwich. Serve folded, or slice it in half to reveal the layers.

Notes

The author notes that transferring the potato sheet to a flat surface before adding the fillings is easier than folding it directly in the pan. The egg remains softer when the sheet is not flipped.

Nutrition per serving

• breakfast
• main
• bread-free
• gluten-free
• high-protein
• stovetop
• vegetarian-option
• BLT-inspired