Breakfast all day is the buzz this week making it the right time to share my breakfast sandwich recipe. This sandwich orchestrates the flavors of breakfast favorites into the form of a sandwich you probably want to use a fork to eat. The bread is like french toast. Using the french toast you make an egg in a nest not once but twice. An egg in the nest is simply creating a hole in the center of a piece of bread and cooking an egg in the hole. I like to top my sandwich with maple syrup but my fiancee thinks that is too much. She may be right. But if you like to go to Big Boy’s or your local diner and order eggs, toast, pancakes, and bacon and at the end use your leftover toast or pancake to clean the plate. This sandwich will make the job easier and you will love the breakfast flavor combinations. The sandwich is similar to a croque madame but I think some stuffy French food connoisseurs might think it is too radical of a departure.
When I make these sandwiches they are always really really big. I can’t typically flip them with one spatula. I have a second on the back end to support the weight of the sandwich. You don’t need to go this big, You could easily make 4 smaller sandwiches with this recipe. I make the sandwiches bigger not just because I want to fill them with as much as I can but because of the eggs cooked in the bread. I found a good bread slice for this sandwich is 3/4 inch to 1 inch. I try to make sure the bread is thick enough to house the egg. The recipe serves two but my fiancee can only eat half her sandwich. You can very easily double or quadruple the recipe.
- 10 eggs
- 1 egg yolk
- ¾ cup whole milk
- ¼ teaspoon salt
- 4 thick slices Italian bread (sourdough, brioche, and challah bread also works well)
- 3 tablespoons butter, melted
- 1 cup sharp cheddar, grated
- ½ pound sliced turkey
- 6 slices of turkey bacon
- In a large nonstick skillet over medium-high heat, cook the bacon until crisp, about 5 minutes. Set the bacon aside (see note). In a small mixing bowl, whisk 2 eggs, egg yolk, milk, and sea salt until smooth. Pour the egg mixture into a shallow pan or dish. Soak the slices of bread in the egg mixture, flipping them a couple times until the bread becomes just soft and sponge like. Using the top of a glass or a 3-inch round biscuit/cookie cutter cut out the center of the slices. Return the skillet to medium-high heat. Melt the butter in the microwave. Pour the melted butter into the skillet and add 1 slice of bread and immediately crack 1 egg into the center of the bread. Now layer with ¼ cup of cheese, ¼ pound of turkey, 3 slices of bacon, ¼ cup of cheese, another slice of bread, and crack 1 egg in the center of the bread. Cook the sandwich for about 2 minutes, until the bottom is golden brown and the egg is set. Flip the sandwich quickly cooking for about 2 more minutes. Repeat the process with the other sandwich. Serve warm and top with maple syrup.
- I use turkey bacon which does not render all the fat. If you use normal bacon, after the bacon is done cooking pour the fat out of the skillet. The bacon flavor will dominate the sandwich if cooked in the fat.