The Perfect Breakfast Sandwich (2 Ways)
About this recipe
If you're a breakfast lover, this recipe for the perfect breakfast sandwich is a must-try! Joshua Weissman shares two delicious takes on this classic dish, combining soft scrambled eggs, crispy bacon, and caramelized onions for a mouthwatering experience.
The first version is a fancy bacon, egg, and cheese sandwich featuring a homemade spicy mayo, while the second is a quick and easy deli-style sandwich. Both are sure to satisfy your morning cravings!
Ingredient notes
- You can substitute the sriracha with any hot sauce of your choice.
- Use cheddar or any cheese of your choice for the sandwich.
Tips from Joshua Weissman’s video
- For perfectly caramelized onions, cook them on medium-low heat and stir occasionally. If they get too dry, add a splash of water to deglaze the pan.
- To achieve soft scrambled eggs, use a double boiler method and whisk constantly for 5-8 minutes until they reach a creamy consistency.
Good to know
- How many sandwiches does this recipe yield?
- This recipe yields 2 breakfast sandwiches.
- What is the cooking method for the bacon?
- The bacon is cooked by lining a baking sheet and placing it in a cold oven, then turning the oven to 425°F (220°C) for 25-30 minutes.
- Can I use store-bought bread for the second sandwich?
- Yes, you can use store-bought bread or make your own.
- What technique is used for the soft scrambled eggs?
- The soft scrambled eggs are made using a double boiler method, whisking constantly until they are creamy.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop the tops and roots off the sweet onions, slice them in half lengthwise, and then slice with the grain to create thin juliennes.
- 2
Melt 2 tablespoons of butter in a medium-sized sauce pot, add the onions, season lightly with salt and a sprinkle of sugar, and cook on medium-low heat until caramelized, stirring occasionally.
- 3
Prepare the bacon by lining a baking sheet with bacon, placing it in a cold oven, and turning the oven to 425°F (220°C). Cook for 25-30 minutes until browned and crispy.
- 4
In a bowl, mix together 0.5 cup of mayonnaise, 1 tablespoon of sriracha, 2 teaspoons of Worcestershire sauce, and optionally some minced garlic to create spicy mayo.
- 5
For the soft scrambled eggs, set up a double boiler with a small saucepan filled with an inch of water. Place a large bowl on top, add 8 eggs and 2 tablespoons of cold butter, and whisk constantly for 5-8 minutes until soft scrambled.
- 6
Remove the bowl from heat, whisk in 1 tablespoon of butter, 1.5 tablespoons of creme fraiche, and the sliced chives. Season with salt and pepper to taste.
- 7
Slice the buns in half and toast them in a buttered pan over medium heat until golden brown.
- 8
Assemble the sandwich by spreading a layer of spicy mayo on the bottom bun, adding caramelized onions, folded bacon, soft scrambled eggs, and a slice of cheese. Melt the cheese using a broiler or blowtorch if desired.
- 9
For the second sandwich, crack 3 eggs into a bowl, season with salt and pepper, and whisk together.
- 10
Heat a non-stick skillet over medium heat, add 2 tablespoons of butter, and pour in the egg mixture. Soak two slices of bread in the egg mixture and place them in the skillet.
- 11
Cook until the egg is nearly set, then flip the bread over, add cheese and ham, fold the egg over, and assemble the sandwich.
Heads up — we had to guess a little:
- The quantity of mayonnaise for the spicy mayo was inferred based on typical ratios for similar recipes.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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