Happy Easter! We’re staying low-key this Easter and spending a much-needed Sunday doing a whole lotta nothing. In reality, it’s more like a whole lotta housekeeping, but it feels good either way. So while the rest of my loved ones chow down on a brunch of broccoli casserole and pan-fried calamari steaks (yeah, remember those? yum!) in Sacramento, we’re sitting on our sunny sofa luxuriating in the Colbert Report before we embark on a garage cleanout that is three years past due. I know you envy me. Don’t worry, just keep hunting your eggs and snarfing up Cadburys. We can take care of ourselves.
It’s helpful, of course, that I woke up a tad early to treat us to these magnificent mamas. I give you:
The Ultimate Bacon & Egg Sandwich.
I know that’s a big claim if ever I’ve heard one (and trust me, after years of working in the medical device industry, I know what constitutes a claim), but I’m feeling pretty confident in this ‘ere sammy. It’s got so much freaking flavor — maybe too much, admittedly — your taste buds are gonna sprout taste buds just to get all up on it.
That image is seriously making my skin crawl, but I promise I’m trying to communicate something phenomenal here.
Allow me to dissect the layers for you, from the bottom up:
- Cheesy garlic toast
- Truffled mesclun greens
- A perfectly fried egg
- Melting pepper jack
- Sriracha & brown sugar bacon (ohhhhh yes…)
- Cheesy garlic toast
That’s half a dozen de-freaking-scrumptious layers that would be oh-so-good on their own but are oh-so-awesomer together.
If I could load these up in baskets lined with layer upon suffocating layer of cellophane grass and ship them out to each and every one of you, I promise you, I would. They’re that good. For the sake of Easter, I’d even throw in a Scotchmallow Egg, which is basically an oblong puck of pure love, so I’m really feeling it, you guys.
In the meantime, however, I urge you, urrrrrrrrrrrrrrrrrrrrrge you, to drop absolutely everything you’re doing and get the fixin’s to make these for dinner tonight. They do feature eggs, after all, which I think we’d all agree makes them completely acceptable for an Easter supper.
And bacon, of course, so we’ve covered both our chicks and piggies bases.
The Ultimate Bacon & Egg Sandwich
By Emily Stoffel
Cook time: 20 mins | Serves 2
Note: Being a sandwich, this isn’t so much a recipe as it is an assembly of carefully curated ingredients, so I’ve presented them as such. Feel free to adapt as necessary, but beware of upsetting the magical balance of umami-rich perfection achieved here. Ok, really, don’t change a thing. It’s pretty dialed. 🙂
- 4 slices Cheesy Garlic Toast (see below)
- 2 tsp mayo
- 2 large, good-quality eggs
- 2 oz pepper jack cheese, shredded
- Truffled Mesclun Greens (see below)
- 4 slices Sriracha & Brown Sugar bacon (see below)
Prepare bacon. Meanwhile, broil toast and toss greens per instructions. To assemble sandwiches, top bottom slices of cheesy garlic toast (naked side up!) with half the mesclun greens mixture. Fry eggs to desired doneness, topping with pepper jack in the last minute of cooking (tent with foil or cover pan with a lid to help cheese melt, if needed). Place warm eggs on greens and top each sandwich with four half-slices of bacon. Smear remaining slices of garlic cheesy toast with mayo and top sandwich to complete. Enjoy.
For the Cheesy Garlic Toast:
- 4 slices whole grain bread — the more nuts and seeds, the better
- 2 T butter or margarine, softened
- 2 T finely grated Parmesan or Romano cheese
- 1/4 tsp garlic powder
Thoroughly stir cheese and garlic powder into butter. Spread on one side of all slices of bread. Broil, cheese-side up, until golden-brown and crisp.
For the Truffled Mesclun Greens
- 2 handfuls mesclun greens, spring mix or other textured mixed baby greens
- 1/2 tsp white truffle-infused oil (believe it or not, I got mine at Costco)
- 1/2 tsp olive oil
- salt and pepper
Mix together oils and toss with greens. Add salt and pepper to taste.
For the Sriracha & Brown Sugar Bacon:
- 4 thick slices (about 4 oz) applewood smoked or other high-quality bacon, halved crosswise
- 2 tsp olive oil
- 1.5 tsp sriracha
- 1 T brown sugar
Combine oil, sriracha and sugar in a small bowl and mix well. Add halved bacon slices and coat thoroughly. Add bacon to a cold cast iron skillet or nonstick frypan and turn heat to med-high flame. Cook until crisp and caramelized, turning occasionally, about 6 minutes.
This looks so incredibly yummy! I’ll have to try it this weekend!
Thanks! Why go for average flavor when you can blow the roof off? 🙂
This looks yummy!! I’m totally drooling!
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I am currently putting together a very short 15 recipe best of bacon kind of cook book thing, not for profit but for a small prize. I actually hate bacon, its a bit of a joke with my friends to make a bacon themed cook book. I think this recipe would have some major fans! Would you mind if I published it in my little cook book?
Thank you so much,
Hi Abigail! I’m going to skip right over the bacon hating part and say yes, please fee free to publish the recipe as long as it’s credited accordingly. 🙂 Hope your friends get a kick out of the book. I’d love to see it when it’s complete!
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Tried this and its one of my favorite sandwiches. Make it all the time!
Awh, that’s super exciting to hear, Mona! We make it all the time, too. Probably more than we should, but I rationalize that it’s a balanced meal since there’s green involved. 🙂 Glad you like it!
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