Feast Breakfast Sandwich


Feast Breakfast Sandwich

Serves 4

This is another South African inspired recipe, much like a ‘skottel braai’ breakfast, one of my favorite things about camping growing up. This is the third recipe of four that we created with the Breeo Smokeless Fire-pit. You will need a big cast iron pan in addition to the following provisions:


1 pack of bacon
4 eggs, farm fresh if possible
4 tomatoes, sliced into thick rounds
1⁄4 c aged white cheddar cheese, grated
1 avocado, thinly sliced
1 c micro greens or any other
greens of your choice
4 bagels, or substitute your
favorite bread alternative
1 tbs balsamic vinegar
1 tbs olive oil
Salt & Black pepper to taste


In a large cast iron skillet, place the bacon strips and cook until desired crispiness. Move the bacon strips to the outer parts of the pan and drain any excess grease if you need to. Then break the eggs into the center of the pan. Sprinkle the eggs with cheese. Season the sliced tomatoes with olive oil, balsamic vinegar, salt and black pepper and place them alongside the eggs. Cut your bagels in half and place them face down on the grill around the pan. Flip your tomatoes and swing the grill around, so it will no longer be over the fire. Butter your bagels and build your sandwiches. Breakfast is served! (As a little side note I really like the pickled radishes on my sandwich to add a little bit of tang. Try it if you dare.)

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Eric Schuler