The amazing part about this place was everything was prepared right before your eyes; there were no egg patties pulled out of a container-- the eggs were scrambled right then and put on your sandwich for you. It's no surprise that I attempted to re-create this myself. While it doesn't taste exactly like the one I devoured about three times a month in Union Station, it's pretty close!
Avocado & Scrambled Egg Breakfast Sandwich (makes enough for one sandwich)
- 2 slices of wheat or sourdough bread
- 2 eggs
- 1 T milk (I used skim, but any type would be fine)
- 1 1/2 T chopped chives
- 2 T grated cheddar cheese
- 4 slices of avocado
- 2 T butter
- 3 slices of cooked bacon
- 5 cherry tomatoes, halved
- salt and pepper to taste
Lightly butter one side of both slices of bread and place--butter side down--into a pan on low-medium heat. Add cheese, avocado, tomato, and bacon, distributed however you like on the bread (right now it will look like an open-faced sandwich). Meanwhile, scramble milk and salt/pepper with eggs in a bowl. Heat skillet/pan on medium heat with a slice of butter. Mix chopped chives in to scrambled egg mix and pour into pan to start scrambling. Once your eggs are scrambled, place them on the toast in your other pan and close the sandwich to cook. This is where the pannini maker comes in, but since I don't yet own one, I cooked the sandwich like I would a grilled cheese sandwich, pressing down with a spatula. After the cheese is melted and you're left with a gooey, melted inside, (and a toasted inside) it's ready to serve!