Usually I hesitate to use words like “perfect” or “ultimate” because those terms are highly based on personal opinion. What’s perfect for me may be the absolute opposite of everything you find amazing. But this sandwich left me no choice but to name it the Perfect (for me) Breakfast Sandwich.
Sandwiches are always a favorite around our house, so it didn’t take much to convince anyone to give these a try. I had the concept in my head for a couple of days and in theory, everything should have been harmonious and tasty. We all know that just because things sound great on paper doesn’t mean they will work in real life, so I was still a little worried that it wouldn’t work. Not that it would stop me from trying anyway and tweaking if necessary. In this case, I worried needlessly because everything worked.
One of my favorite sayings around the table is, “Everyone’s quiet, so it must be good. ” meaning that the food is so delicious that no one wants or has time to make conversation. Judging from the complete silence around the table and the jaws furiously chowing down, this one was a keeper.
Don’t be deterred by the seemingly long ingredient list or multiple steps. They come together fast and they’re really quite easy to assemble. You can also bake the bacon and tomatoes at the same time to make things even easier. Make these when you have a little extra time over the weekend, or maybe for dinner, because you just can’t go wrong with breakfast for dinner. I hope your table is as silent as mine was.
4 soft Rolls (Egg, Potato, or Brioche work well)
1 cup Baby Spinach
Salt and Pepper to taste
Brown Sugar Balsamic Bacon
4 slices Bacon
2 Tablespoons Brown sugar
1 teaspoon Balsamic Vinegar
1 teaspoon Maple Syrup
2 Roma Tomatoes, sliced
1 teaspoon dried Thyme
1 Tablespoon Olive Oil
1/2 teaspoon Kosher Salt
Pinch of Sugar, cracked Black Pepper
Creamy Scrambled Eggs
1 Tablespoon Sour Cream
1/2 teaspoon Salt
1 teaspoon Water
Cracked Black Pepper
1/3 cup shredded Cheese (Sharp Cheddar, Swiss or Asiago work well)
Heat oven to 375 degrees.
Line a baking sheet with aluminum foil. Combine brown sugar, balsamic vinegar and maple syrup in a small bowl. Set aside.
Place bacon on foil and shape into circles. Sprinkle with cracked black pepper and place in oven. Bake for 7-8 minutes or just until is almost crisp. Remove from oven and drizzle with the brown sugar/balsamic mixture. Return to oven and bake until bacon is crisp and looks glazed.
Line a baking sheet with parchment or foil. Place the sliced tomatoes on the sheet and drizzle with olive oil. Sprinkle over thyme, salt, pepper and sugar. Bake in preheated oven for about 15 minutes, or until the tomatoes look dehydrated and smell fragrant.
Place a little oil in a small skillet over medium heat. In a medium bowl, beat eggs with sour cream, salt, water, and pepper until they are combined. Pour into the skillet and reduce heat to low. Stir slowly using a silicone spatula to make large, fluffy curds. Just before they are set, sprinkle on the shredded cheese. Turn off the heat and cover to let the cheese melt and the eggs finish cooking.
Cut a roll in half. Place a bed of baby spinach on the bottom. Top with a quarter of the eggs, a bacon round, a few slices of roasted tomato, and some slices of avocado. Sprinkle with salt and pepper to season the avocado, top with the bun, and repeat the steps for the remaining sandwiches. Devour for breakfast or add a side of Salt and Vinegar chips to make it a perfect lunch or dinner.