By Micki Brown
4 slices whole wheat sourdough bread
4 eggs, cooked as desired (fried, scrambled)
2 tbsp grass-fed butter (Kerrygold)
2 ounces jalapeno chevre (goat cheese)
2 ounces sharp cheddar
1 medium tomato, sliced
½ avocado, sliced
2-4 tbsp salsa
Spread the butter on one side (will be the outside) of each slice of bread. Spread the inside of 2 of those slices with the jalapeno chevre. Next, add the cheddar, flowed by the eggs, tomato slices, avocado slices and salsa. Place the other 2 slices of bread on top, buttered side out. Grill the sandwiches in a hot skillet, or a grilled sandwich maker. I use my George Forman grill. Leave the sandwich grilling until the cheeses are melted … about 4 or 5 minutes. If using a skillet, flip the sandwich over after a couple minutes so that both sides are golden brown.
Note: All ingredients except the butter and cheddar can be purchased at the Farmers Market.