Post Format

sunday brunch: tina’s favorite breakfast sandwich.

1 comment

GUYS. Guys. Big news over here at Plumber’s Daughter. It took 35 long years, but I think I’ve finally landed on a favorite food. Say what?! Yes, it’s true. This may be an easy choice for you; for me, it’s a constant struggle. Do I choose a cuisine? A dish? A piece of meat or a vegetable? OH, THE STRUGGLE.

But. I had a good think about it, put on my big girl pants, and made a decision. And my decision is that I am hopelessly in love with the classic that is a perfect breakfast sandwich. It brings me a level of joy rarely achieved by other things, and I savor every single bite anytime this business lands on my plate.

So now I’m committed. I’ve chosen. I’m ready to get serious. Me and my breakfast sandwich can live happily ever after in favorite food harmony. Can I get a YUM and a HECK YES and a WOOOOO.

If you, too, would like to experience the level of joy I feel digging into this little ditty, I suggest you follow this lovely little recipe. It’s a traditional take on a breakfast sandwich — the rich, buttery flavor of over easy eggs, the salty, chewiness of thick cut bacon, the crunch of a perfectly toasted English muffin. Add in a little sharp cheddar for a kick and some dressed greens for a little tang and you’re in business. Serve with a small salad, some sliced fruit or your fave breakfast potatoes and you’ve got a banner meal to start your day.

It’s my favorite, and I can’t wait to dig in. Shall we?

You ready? OK, let’s do this.

Tina’s Breakfast Sandwich
Serves: 2 (makes 2 sandwiches)

You will need:

2 English muffins, split in half
4 strips thick-cut bacon
2 eggs
4 thin slices sharp cheddar or 1/4 cup shredded sharp cheddar
1 tablespoon unsalted butter plus more for spreading
½ cup greens, such as arugula, mache, or spinach
lemon juice & olive oil or your favorite vinaigrette
garlic salt
sea salt and freshly ground black pepper

Kitchen equipment: small nonstick sauté pan, medium sauté pan, metal spatula, tongs

Fry the bacon. Starting with a cold medium sauté pan, add bacon strips in a single layer. Turn the heat on medium-low. As the pan heats, the bacon will begin to sizzle and the fat will render. Once the bacon begins to curl and shrink, you can flip the pieces using your tongs and continue to cook. Everyone has their favorite way to serve bacon, so it’s really up to you how much longer you cook it. Obviously the longer you cook it, the crispier it will be, and don’t forget that it will continue to cook a bit longer after you pull it from the pan. Once the bacon is cooked to your liking, remove from the pan and place on a plate lined with paper towels to drain. Set aside.

Toast the English muffins. One of my favorite elements of a good breakfast sandwich is the crunch of the bread, whatever bread you may be using. You want the bread to be appropriately crispy as a nice texture contrast to the egg and bacon, but you don’t want it to be so crispy that it becomes difficult to eat. To get the perfect crunch, you can either toast the English muffins in your toaster on a light setting, or my preferred method, which is to spread a bit of butter on the muffins, season with salt and pepper, then place under the broiler in your oven for 5-7 minutes. Remove from the oven or toaster and set aside. You’ll toast these again when you melt the cheese, so don’t worry if they’re not quite crunchy enough yet.

Cook the eggs. This step is by far the trickiest. Cooking a perfect egg is still something I’m working on myself, but if you master the right technique, you’ll at least produce something delicious. You may have to practice a bit before it’s actually delicious AND pretty.

To get started, heat your small nonstick sauté pan over low heat and add one tablespoon butter. Crack your eggs into a small bowl or ramekin. Once the butter is fully melted and has stopped foaming, add the eggs to the pan and immediately lift the handle of the pan about an inch off the stove so the eggs pool in the far end of the pan. Hold for about 30 seconds, then slowly lower the pan. This simple step will ensure that the whites of the egg don’t spread all over the pan and will allow for easier flipping later.

Season the eggs with salt and pepper, and cook until the whites turn opaque, shaking every once in awhile to ensure they don’t stick. And now comes the flipping. Close your eyes, take a deep breath, and maybe give yourself a little pep talk. You can do this, I promise. When you’re ready, raise the pan about a foot off the stove, and in a confident motion, push the pan away from you and then pull back towards you as the eggs flip. If you don’t get it the first time, try again. If all else fails, take your metal spatula and give the eggs a little push.

After successfully flipping the egg, count slowly to 10 then flip again for an over easy egg, more like 30-45 for an over medium. I don’t mess with eggs that are more than over easy, but if you prefer a firmer egg, just continue to cook until it’s to your liking.

Once you’ve flipped the egg back to its original size, it’s basically done, so you can slide it out of the pan onto a plate. Set aside and turn your attention back to the muffins.

Melt the cheese. Turn on the broiler in your oven if it’s not on already. Take your pre-toasted English muffins and add one slice or a good pinch of shredded cheddar to each. Place under the broiler, and watching closely, melt the cheese until it is bubbling and slightly browned. Remove from the oven and sprinkle with a pinch of garlic salt.

Dress the greens. Wash and pat dry your greens, then add them to a small bowl. If you’re using lemon and olive oil, add about a teaspoon of each, season with salt and pepper, and toss gently until coated evenly.

Bring it all together. OK, game time. Take your melty, cheese muffins and place them on your serving plate. Place an egg on two of them. Top each egg with two slices of bacon and a small handful of greens. Top the sandwich with the spare muffins.

Consume immediately. Get messy with it. Let the egg run all down your arm and don’t even worry about it. The mess it worth the experience of this salty, cheesy, rich and tangy wonder.

There are a million ways to make a breakfast sandwich, and I’m sure about 956,874 of those ways are fantastic. But this one is mine. It’s simple, it’s traditional, and it’s crazy delicious. You do you, I’m stickin’ with mine. Enjoy!

Advertisements

1 Comment so far Join the Conversation

  1. looks like a darn good breakfast sandwich to me! I agree, traditional can be best 😉

    Reply

Leave a Reply

Required fields are marked *.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s