I made Ina Garten's new breakfast sandwich, and the easy dish took me under 15 minutes

In the book's introduction, Garten admits that she doesn't regularly switch things up when it comes to her first meal of the day.

"I don't know about you, but I tend to eat the same thing for breakfast every morning for about 10 years until I can't eat it one more day," she writes. "And then I switch to something else for the next 10 years."

Garten says she likes breakfast dishes that are "easy enough to prepare while I'm half asleep" and "fairly healthy."

"And of course it needs to be delicious," she added. "Or I won't get out of bed."

Almost all of the ingredients in Garten's bacon, egg, and cheddar sandwich are pantry staples, and there's also very little prep.

"The trick is combining the eggs with good sharp cheddar and cooking them in the microwave!" she writes. "Then it all goes on a big English muffin with bacon and avocado. Done!"

"A perfect breakfast sandwich in no time at all," she added. "It's also not a bad 'breakfast for dinner' option!"

To make this morning staple, you'll need:

• Extra-large eggs
• Thick-cut applewood-smoked bacon
• Sharp white cheddar cheese (grated)
• English muffins
• Avocado
• Whole milk

Garten's recipe calls for four tablespoons of grated sharp white cheddar cheese if you're making sandwiches for two people. Since I was making sandwiches for my family, I doubled the recipe.

I always like to get my prep out of the way before I start cooking anything, a lesson I've learned after more than a few kitchen mishaps.

So, per Garten's instructions, I generously brushed four small microwavable bowls with olive oil and set them aside.

Each sandwich is meant to have two slices of that thick-cut applewood-smoked bacon, so I threw some in the pan and waited as my kitchen filled with the most delicious scent.

Then I transferred each slice to a plate lined with a paper towel and set them aside.

Garten's recipe calls for two eggs per sandwich, so I cracked eight eggs into a bowl and beat them together with eight tablespoons of whole milk, as well as salt and freshly-cracked ground black pepper.

It was then that I realized I wouldn't be able to microwave my bowls at the same time, meaning my family would have to eat their sandwiches at different times if they wanted them nice and hot.

Maybe this wasn't the most efficient idea after all …

I placed two of my bowls into the microwave for 30 seconds, per Garten's instructions. Then I took them out and gently stirred each mixture to combine.

As you can see in the picture, little changed in those 30 seconds. And that would be the case for a few minutes.

Garten recommends that you do this until the eggs "are puffed and almost cooked through."

I cut each muffin in half and toasted them until they were "nicely browned," as Garten requested.

Around the three-minute mark I could definitely tell that the eggs were cooking well.

I sprinkled one tablespoon of cheddar into each bowl and microwaved them for 30 seconds to melt the cheddar and finish cooking the eggs.

I had never cooked eggs in the microwave before, so I was surprised to see how similar they looked to eggs cooked on the stove. They actually looked nice and fluffy!

But the process had taken about four minutes and I still had to repeat it for the other two bowls, which was definitely more time-consuming than I had hoped.

I misread Garten's recipe here and smashed my avocado on the muffins rather than layering the slices on the bottom half of each. Thankfully, avocado is great no matter how you eat it!

Then I broke the bacon strips in half and placed two halves on each sandwich, per Garten's instructions.

I slid the eggs on top of the bacon and sprinkled my leftover cheddar right on top, along with some salt and pepper.

I was surprised by how deliciously creamy the eggs were, and I loved the contrast of their fluffy texture with the crispiness of the bacon.

The thick-cut bacon was also definitely the perfect choice for this sandwich. It gave more substance to each bite, and served as the perfect base with the avocado.

But my dad and I both agreed that the sandwich needed just a bit more oomph. I think it could do with some more of the sharp cheddar cheese, and I also added some hot sauce to mine.

Overall, though, my family loved this dish more than Garten's smashed eggs on toast, which they had tried just the day before.

"I could have a second," my sister said as she happily bit into her sandwich.

If you're only microwaving eggs for one or two people, then this sandwich will take you less than 15 minutes to make — which is great! But adding two other bowls to the mix definitely made it a bit more time-consuming.

If you're making sandwiches for four people or more, you're probably just better off cooking your eggs in the pan (or making this delicious McMuffin-inspired alternative by a Michelin-starred chef).

But for a quick breakfast for two, I think Garten's recipe is a delicious and easy way to start the day. Just be generous with that cheese!