Sourdough Toast with Jalapeño Butter
This Sourdough Toast with Jalapeño Butter is one of my top five favorite, savory breakfast meals to make throughout the week.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 1 serving
Sourdough Toast with Jalapeño Butter
- 4 slices bacon grass-fed
- 1 tablespoon jalapeño butter
- 1 slice sourdough bread
- 2-3 pasture raised over easy eggs
- 1 small handful organic arugula
- green onions per preference
- Mike's Hot Honey per preference
Jalapeño Butter
- 1 tablespoon butter room temperature
- ½ teaspoon jalapeño
Preheat your oven to 400° F. Line a baking tray with parchment paper, then place the bacon side-by-side on the tray. Be sure to spread it out, preventing the layering of bacon slices on top of each other. Cook the bacon for 18-20 minutes or until it's reached your desired level of crispiness. Remove the tray from the oven and transfer the bacon to a paper towel-lined plate. Pat the bacon to remove some of the grease.
While the bacon is cooking, combine room temperature butter with diced jalapeño. Spread over the sourdough bread and place in an air fryer or oven until crispy.
Begin preparing the over easy eggs to your preference. Add black pepper and salt if preferred.
When ready to assemble, top the sourdough toast with arugula, crispy bacon, over easy eggs, chopped green onions, and Mike's Hot Honey. Enjoy!