This is our go-to breakfast sandwich. It’s so simple that there’s nothing really to it, but we prefer this to most any breakfast sandwich we would get outside. The key is using good ingredients: thick turkey bacon (butcher sliced, not plastic packaged), thick extra sharp cheddar slices (not dyed in orange color), freshly ground black pepper and truffle salt in the eggs for that extra luxurious aroma. Oh, and good brioche buns. Well, I guess that’s everything! My husband Ben is in charge of making the egg patties as he is pro at getting them into just the right texture.
Breakfast Sandwich
Servings 2 sandwiches
Ingredients
- 5 whole eggs
- 1/2 teaspoon truffle salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 4 slices turkey bacon cut in half length-wise
- 2 brioche rolls
- 2 slices extra sharp cheddar cheese
Instructions
Make the egg patty
- In a medium bowl, crack the eggs. Remove the white chalazae and lightly stir.
- Add the salt and pepper and stir.
- Heat a frying pan over medium-low heat and melt the butter.
- Pour the egg mixture into the pan.
- Occasionally stir the eggs until they turn into a light scramble. Form them into a patty on the pan and cook further until the eggs reach your desired consistency. Divide into two patties using a spatula.
Cook the turkey bacon
- Heat a separate frying pan over medium-low heat.
- Place the turkey bacon slices in the pan and grill until one side turns crispy brown. Turn the bacon over and grill the other side until that side also turns crispy brown.
Toast the brioche rolls
- Slice the brioche rolls in half and toast them in a toaster.
Assemble and serve
- Place the egg patty, turkey bacon and cheese between the bread and serve.