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Bacon and Egg Sandwich Recipe 2010-12-30 11:25:23

The Stanwich

The Stanwich

From the Bromberg Bros. Blue Ribbon Cookbook

Bacon and Egg Sandwich Recipe 2010-12-30 11:25:23

Ingredients

  1. 2 slices of bacon
    1 large ciabatta loaf, halved horizontally and cut crosswise into quarters
    Salt and freshly ground black pepper
    1 1/2 tablespoons extra-virgin olive oil
    1 red onion, sliced 1/4-inch thick
    8 large eggs
    Several dashes of hot sauce
    2 tablespoons unsalted butter
    1 cup (4 ounces) grated aged cheddar cheese

Directions

  1. In a medium skillet over medium-high heat, cook the bacon until crisp, 3 to 5 minutes. Transfer the bacon to a paper-towel-lined plate. Reserve the pan fat.
  2. Preheat the broiler.
  3. Place the 8 pieces of bread cut side up on a baking sheet. Drizzle with bacon fat and season lightly.
  4. Heat the oil in a grill pan or skillet over high heat until hot, but not smoking. Grill or sear the onions with a pinch of salt and pepper until charred and tender, 5 to 7 minutes, turning once. Crumble in the bacon.
  5. In a large bowl, whisk together the eggs, salt and pepper, and the hot sauce until slightly frothy. Melt the butter in a nonstick or other skillet. Add the eggs and sprinkle with cheese. Once the eggs have begun to very lightly set, begin to stir them gently, using a heat-proof rubber spatula. Make sure to scrape all edges of the pan. Continue this process until the eggs are creamy and just cooked through, about 2 minutes. Remove from the heat and cover.
  6. Broil the bread until lightly toasted, about 1 minute (watch closely to see that it does not burn). Divide 4 slices of bread among 4 serving plates. Place some of the scrambled eggs on each slice. Spoon the onion-bacon mixture over the eggs. Top with the remaining slices of bread.

Serves 4.

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