Breakfast Sandwich Recipe -

• 1 English Muffin

• 2 Eggs

• Half an Avocado

• Half a Purple Onions (thinly sliced)

• 1 slice of Cheddar Cheese

• 3-4 strips of bacon

• Verde Hot Sauce (we forgot this but it makes a whole difference)

1. (I did this step before we went to the beach) Heat a pan over medium heat and cook the bacon until crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess grease.

2. Slice the English muffin in half and lightly toast it

3. Cook the eggs to your preference (fried, scrambled, or over-easy).

4. Scoop out the avocado half and mash it with a fork onto the English muffin.

5. Add the cooked eggs on top, place the slice of cheddar cheese over the eggs, and layer the crispy bacon strips and purple onions. Lastly, drizzle with hot sauce for extra flavor.

6. Top with the other half of the English muffin and enjoy (:

Homemade English Muffin Recipe -

• 1 1/4 cups warm water

• 1 tablespoon sugar

• 1 teaspoon instant dry yeast

• 2 tablespoons melted butter or oil of choice

• 2 3/4 cups flour

• 1 teaspoon salt

• Cornmeal, for dusting

1. Pour warm water into a large bowl. Sprinkle sugar and yeast on top. Let sit and foam for about 10 minutes. (if the yeast doesn't foam retry again)

2. Add in melted butter/oil, flour, and salt and mix with a wooden spoon or KitchenAid. Once combined, drop dough onto a floured surface and knead for 5 minutes (or in KitchenAid), adding just as much flour as needed to make the dough stop sticking to the countertop (or bowl).

3. Shape the dough into a ball and place it into an oiled bowl. Cover and let rise for 1 hour (until doubled in size). Meanwhile, sprinkle a few tablespoons of cornmeal on a piece of parchment paper or a towel.

4. Once the dough is doubled, knead a few times on a floured surface and then divide into 10 equal pieces. Shape each piece into a ball by rolling it between the palm of your hand and the countertop.

5. Place the balls onto the prepared parchment and press them into flattish rounds. Sprinkle more cornmeal over the tops of the rolls. Cover rolls with a towel and let rise 20 minutes.

6. Heat a large frying pan or skillet and grease with cooking spray. Cook the muffins in batches, cover them, and fry them on low heat on the first side for 9 minutes until they are puffed up and golden and toasted on the outside. Flip and cook for about 5 more minutes, or until the second side is also golden and toasted.