The Perfect Breakfast Sandwich (2 Ways)
ID: cfb418f1...
This recipe demonstrates two incredible ways to make a breakfast sandwich: a gourmet, Eggslut-inspired version featuring slow-caramelized onions, oven-baked crispy bacon, and velvet-textured soft scrambled eggs over a toasted brioche bun; and an ultra-fast, one-pan deli-style sandwich with ham and cheese.
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🍳 Cooking Flow
Caramelize julienned sweet onions in butter over low heat, and bake bacon starting in a cold oven at 425°F. → Whisk mayonnaise, sriracha, and Worcestershire sauce to make the spicy mayonnaise spread. → Cook 8 eggs with cold butter in a double boiler, whisking continuously until finely scrambled, then finish with crème fraîche and chives. → Toast brioche buns, assemble the fancy sandwich layers, melt the cheddar cheese, and serve. → For the quick version, pour beaten eggs into a buttered pan, coat 2 bread slices, flip the whole sheet over, top with cheese/ham, fold the egg edges, and close the sandwich.
Cooking Steps
Brief Cooking Order
Caramelize julienned sweet onions in butter over low heat, and bake bacon starting in a cold oven at 425°F. → Whisk mayonnaise, sriracha, and Worcestershire sauce to make the spicy mayonnaise spread. → Cook 8 eggs with cold butter in a double boiler, whisking continuously until finely scrambled, then finish with crème fraîche and chives. → Toast brioche buns, assemble the fancy sandwich layers, melt the cheddar cheese, and serve. → For the quick version, pour beaten eggs into a buttered pan, coat 2 bread slices, flip the whole sheet over, top with cheese/ham, fold the egg edges, and close the sandwich.
Introduction
This recipe demonstrates two incredible ways to make a breakfast sandwich: a gourmet, Eggslut-inspired version featuring slow-caramelized onions, oven-baked crispy bacon, and velvet-textured soft scrambled eggs over a toasted brioche bun; and an ultra-fast, one-pan deli-style sandwich with ham and cheese.
Step 1
Thinly slice 2 sweet onions into julienne strips.
Step 2
Melt 2 tablespoons of butter in a saucepan over medium-low heat. Add the onions, season lightly with salt, add a tiny pinch of sugar, and cook, stirring occasionally, until caramelized and deep brown.
Step 3
Line a baking sheet with foil and lay out the bacon strips. Place in a cold oven, then set oven to 425°F (218°C) and bake for 25-30 minutes until crispy.
Step 4
Prepare the spicy mayonnaise by whisking together the mayonnaise, sriracha, Worcestershire sauce, and a pinch of salt.
Step 5
Set up a double boiler: bring an inch of water to a simmer in a saucepan, then place a heat-resistant bowl on top (ensuring it doesn't touch the water).
Ingredients List
Important Notes
Starting bacon in a cold oven allows the fat to render gradually, resulting in evenly crispy strips.
Using a double boiler for scrambling eggs distributes heat gently, yielding extremely creamy, fine-curded eggs.
Do not salt the soft-scrambled eggs until they are off the heat to prevent them from becoming tough or watery.
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