My egg and cheese just found a new soulmate—and it isn't bacon.
But maybe you’re still raising your eyebrows at bacon versus broccoli. Which, from a distance, may seem like pitting the Yankees against a high school baseball team and calling it a fair fight. This couldn’t be further from the truth. Obviously, broccoli isn’t porky or smoky or even fatty, but when rubbed with olive oil, showered with salt and pepper, and roasted at a blistering temperature, it too is highly craveable—with crunchy-fried florets, buttery-tender stalks, and a happy-go-lucky color.
The rest of the sandwich is up to you. I’m partial to chewy English muffins, sharp cheddar, and yolky eggs that ooze all over my wrists. But perhaps you’re more about an everything bagel, American cheese, and over-hard eggs. Or seven-grain toast, provolone, and a folded omelet. And if you want to add hot sauce or chile paste or pickled peppers on top? You should. Go for it—mix and match to your heart’s content. Just don’t mess with my broccoli.
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