- For the sandwich:
- 2 Pure Flavor® Tomatoes On-the-Vine, sliced
- 6 savory biscuits or scones
- 6 eggs
- 6 slices back bacon
- 6 slices cheddar cheese
- 1 avocado, sliced thinly
- 1 tbsp butter
- 1 tbsp olive oil
- Sea salt, to taste
- For the honey mustard butter:
- ½ cup butter, at room temperature
- 2 tbsp honey
- 1 tbsp Dijon mustard
To prepare the butter, place the butter into a medium bowl. Add honey and mustard. Use a fork or a wooden spoon to beat together. Cover and place in the fridge until needed.
Beat eggs and season with salt. In a nonstick skillet, heat oil and butter on medium. Add eggs and gently scramble 3 to 4 minutes or until set. Set aside, but keep warm.
Set a large frying pan over medium heat. Add back bacon slices. Cook until golden on each side, 2 to 4 minutes preside.
Slice biscuits in half. Spread each side with butter. Top with back bacon, eggs, cheese, avocado and tomatoes.