Toasted Breakfast Sandwich
Wake up to a delightful morning with this Griddled Breakfast Sandwich! Crispy bacon, gooey cheddar cheese, and perfectly cooked eggs are sandwiched between buttered slices of bread, creating a hearty and satisfying breakfast treat. The peppery arugula adds a fresh and vibrant touch to this indulgent meal. This sandwich is a perfect balance of flavors and textures, making it a fantastic way to start your day on a delicious note.
— Constant Cookbook
Ingredients
- 8 slices sweet batard or rustic country-style bread, cut on the bias, each about 1/4 inch thick and 6 inches wide
- 2 Tbs. unsalted butter, at room temperature
- 2 oz. shredded cheddar cheese
- 2 tsp. vegetable oil
- 4 eggs
- Kosher salt and freshly ground pepper, to taste
- 8 bacon slices, cooked until crispy
- 1 oz. arugula
Instructions
- Toast the bread in a toaster and spread the butter on one side of each slice. Top 4 of the slices with the cheese, dividing evenly. Set aside.
- In a 12-inch nonstick griddle or fry pan over medium heat, warm the oil. Break 2 eggs into the pan and cook until the whites are set and the edges of the yolks are just beginning to set, 3 to 4 minutes. Season with salt and pepper. Transfer to a plate. Repeat with the remaining 2 eggs.
- Place 1 egg on top of each cheese-topped bread slice, followed by 2 bacon slices. Arrange the arugula on top. Cover each sandwich with one of the remaining bread slices, buttered side down. Serve immediately. Serves 4.
Yield
Serves 4.
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