I love a simple bacon, egg, and cheese breakfast sandwich, but when I make breakfast sandwiches at home I like to accessorize them a little more.
This breakfast sandwich has fluffy eggs, gooey cheese, crispy bacon, and added flavor from scallions, Kewpie mayo, and Marie Sharp's habanero hot sauce. These "accessories" give the rich and salty sandwich some much-needed acidity for balance. The gooey cheese cooked inside the egg makes this almost feel like a breakfast jucy lucy.
Here's how to make it:
(Makes 2 sandwiches)
1) Cook 3 strips of bacon until crisp. Beat 4 eggs with salt, pepper, and a splash of heavy cream.
2) Cook the eggs over medium heat in a medium (8-10") nonstick skillet greased with butter. Mix them less than you would for scrambled eggs, but more than you would for an omelette. The texture you want is like if you were trying to make scrambled eggs, but you walked away for a minute and it turned into one big scrambled piece.
3) When the eggs are almost set, remove the pan from the heat. Sprinkle shredded cheese on top and fold the egg over (like a quesadilla) and let the cheese melt. Let the eggs continue to set in the pan off the heat.
4) Meanwhile, toast two English muffins. Put Kewpie Mayo and hot sauce on the top half. Put the egg on the other half. Break the bacon strips in half and put 1.5 strips of bacon on each sandwich. Top with scallions and cover with the other English muffin half.
What’s your favorite breakfast sandwich?
