I’m kind of a breakfast sandwich snob. I’ll admit it. My obsession with breakfast sandwiches comes from weekend sleepovers with my grandparents. My grandfather used to make them. They were extremely simple and, in hindsight, not gourmet at all, but they were prepared with love and tasted like the most special, delicious thing my tiny tastebuds had ever had. The egg, just right. Fried with crispy edges and a runny center. Not runny enough to race down your fingertips and elbows to ruin grandma’s tablecloth, but just enough to moisten each bite. Cheddar cheese melted overtop. Lettuce and tomato slices, crisp and juicy. The bread, toasted and then pressed again once the sandwich was assembled.
Some of my favorite family memories happened in a kitchen and this time with my grandparents and then just my grandfather will always remain in my heart. Besides, now, whenever I make an egg sandwich, I always think about them. Here is one of my favorite ways to make the egg sandwich. Depending on my mood, I’ll sometimes change the cheese or the bread. Feel free to put your own spin on this classic.
2 large eggs
sliced cheese (I’m using pepper jack)
lettuce (or spinach in this case)
1 tablespoon butter
1 tablespoon oil
Caramelize the onions. If you don’t have time for a full on carmelization session, just sautée them a bit. We just need them soft and flavorful, so make sure to add a dash of salt as well.
Fry the turkey bacon. I like doing it on a grill pan to get those nice lines. Aesthetics is everything with my gourmet breakfast sandwich.
Fry the eggs. This is tricky but I believe in you. The goal here is to get the edges crispy but keep the yolk moveable. Good luck. It takes me a few tries. Once they’re cooked on one side and flipped, lay your cheese overtop so that it melts.
Toast the sourdough and then heat the butter in the grill pan and lay the slices in the pan. We’re softening up that bread with a little butter but also getting some nice texture on them.
Assemble the ingredients. Bread, egg and cheese, turkey bacon, onions, tomato, lettuce.
Slice in half, enjoy.