For the breakfast sandwich lab I had the opportunity to build my own sandwich and choose what I put inside. My sandwich consisted of 2 strips of bacon, a fried egg, a hash brown patty and creamy avocado spread, all built inside a homemade English muffin. I have never tried a breakfast sandwich before and I was really surprised how great it was to eat all my favourite breakfast foods inside a English muffin. For this lab we were cooking and planning on our own, so I found it challenging to work so independently and come up with a plan on my own. I made my English muffins at home 2 days before the lab and it was a very difficult process. I had to be very patient with the dough, as it took a long time to rise and be ready to bake. The English muffins did not turn out to the texture and appearance as the ones you get in the store, but I could definitely taste how homemade and preservative free my muffins were! The most difficult part of the lab and the biggest learning curve I had during it was making the English muffins, as it was like nothing I have ever made before. We did this recipe because it was a great introduction to working and planning independently and because you got to personalize your sandwich to your liking. I gave my sandwich 4 stars out of 5, because of all the amazing textures contrasted with one another, from the crispy bacon and hash brown patty, to the soft creamy avocado spread. I think I could’ve used a few more flavours, maybe even some heat just to add another layer of depth to the flavour. If I were to Make my sandwich again I would add in some more veggies just for some more crunch and flavours.