When I think of a bacon and egg sandwich, a greasy hangover cure almost always comes to mind. Not so with this elegant, everyday recipe. It elevates the bacon and egg sandwich by serving it open faced on top of crusty bread slathered in a mustard-mayonnaise. What I love most about this dish is that it uses both soft-boiled and hard-boiled eggs. Thus, the sandwich has a thick white texture and runny yolk drizzle, too. Are you intrigued? Get the recipe when you
- 6 eggs
- 8 slices applewood-smoked bacon
- 1/2 cup mayonnaise
- 2 tsp. yellow mustard
- 1/2 of an English cucumber, chopped
- 12 to 16 basil leaves
- 8 slices challah bread
- Place eggs in medium saucepan; cover with water. Bring to a boiling over high heat; cover and remove from heat. After 6 minutes, remove 2 eggs. Rinse with cold water; peel and set aside.
- Let remaining eggs stand in hot water 4 minutes more. Drain; rinse with cold water. Peel and coarsely chop the 10-minute eggs.
- Meanwhile, in 12-inch skillet cook bacon until crisp; drain. Discard drippings and wipe pan with paper towel.
- Lightly toast both sides of bread slices in skillet.
- In small bowl combine mayonnaise and mustard.
- Top 4 of the bread slices with basil leaves, chopped egg, and cucumber. Halve the remaining two eggs and place one half on each sandwich. Top with mayonnaise mixture, bacon and remaining bread slices.
- Main Dishes, Sandwiches
- North American