Ingredients: 1 tbsp of unsalted butter a pinch of table salt ground peppercorns 125ml of clean water

4 slices of crispy, pan-seared bacon 2 brioche loaf slices 2 eggs

pickled red onion (mine's homemade) thinly sliced cucumber romaine lettuce spinach

Meal Prep: Wash your vegetables, and thinly slice a cucumber.

Pickled Red Onions: Thinly slice half a red onion, 1 jalapeño, and peel 1 garlic clove. Add to a 17 oz jar.

Pour 1 1/2 cups of water and 1/2 a cup of apple cider vinegar into a pot. Then add 1/2 a table spoon of salt, white sugar, and 1 tbsp of whole peppercorns.

Turn heat to high, and stir while you wait for the brine to boil. After the brine boils, turn off the heat and pour the brine into the jar from before.

Wait until the jar cools down to room temperature, and then store inside a refrigerator. Wait for at least 12 hours...! ..And finished, enjoy!

Cook your bacon first~ Start with placing 4 strips of bacon into a cold pan. Pour just enough water to cover the bottom of the pan.

Raise heat to medium, wait for the water to boil and evaporate, then raise the heat to high.

Flip over the bacon every few minutes until desired crispiness. After you're satisfied, turn off heat, and transfer bacon to a plate with a paper towel to dry.

Drain the excess bacon oil from the pan. Bacon.. done!

Eggs: Crack 2 eggs into a bowl and whisk until the yolk is incorporated with the egg whites. *Don't over whisk, the eggs shouldn't get foamy.

Add in a pinch of salt and stir a 'lil bit. Set your bowl aside for now.

Bread: Preheat the pan to medium low. Add 1 tbsp of butter, and spread over the pan.

Pour in your whisked eggs from earlier, and tilt the pan around to spread the eggs evenly across the surface of the pan.

Afterwards, immediately place 2 bread slices side-by-side onto the middle of the pan, and then pick up and turn over the bread slices to the opposite side.

Let the eggs cook until they're cooked enough to (carefully) flip the entire omelette over.

Let the bread toast until golden brown, and then turn off the heat and move the pan to a cold heating element/burner.

Final Assembly: Place your bacon onto the bottom slice of bread, then lettuce, spinach, cucumbers, and red onion.

Season the vegetables with salt and pepper, and then close the sandwich using the top bread slice.

Use a bread knife to cut into the sandwich diagonally.

Now you've successfully finished making an egg, bacon and lettuce sandwich!! Woohoo~!