Rustic & Smoky Breakfast Sandwich Recipe by JANDRE
Rustic & Smoky Breakfast Sandwich Cooking Instructions 1 Render the Bacon: Cut bacon in half and fry in a small pan over medium heat until evenly crisp. Set aside and reserve the bacon fat. 2 Caramelize the Onions: In the same pan or separate skillet, sauté sliced onions in olive oil or bacon fat over medium-low heat. Add a splash of water and cover early to steam. Cook 30–45 mins, stirring occasionally until soft, jammy, and golden. Season with salt and thyme. 3 Make the Aioli: Mash roasted garlic cloves into a bowl. Add mayo, chopped rosemary, lemon juice, salt, and pepper. Mix until smooth and creamy. 4 Toast the Bread: In a cast iron pan, toast both sides of your bread slices using a thin layer of reserved bacon grease until golden and crisp. 5 Fry the Eggs: In bacon fat or clean pan, fry 2 eggs over medium-high heat. Season with salt and pepper. Cook until whites are set and yolks are still runny (or to your preferred doneness). 6 Prep Veg: Lightly salt your tomato slices. Toss arugula with lemon juice, olive oil, and salt. 7 Assemble the Sandwich: Spread aioli on both slices of toasted bread. Layer caramelized onions, bacon, tomato slices, fried eggs, and havarti cheese. Melt the cheese briefly under the broiler (optional). Top with lemon-dressed arugula and close the sandwich. 8 Serve: Slice and serve warm — ideally with a strong coffee and a weekend morning playlist. 1 Render the Bacon: Cut bacon in half and fry in a small pan over medium heat until evenly crisp. Set aside and reserve the bacon fat. 1 Render the Bacon: Cut bacon in half and fry in a small pan over medium heat until evenly crisp. Set aside and reserve the bacon fat. 2 Caramelize the Onions: In the same pan or separate skillet, sauté sliced onions in olive oil or bacon fat over medium-low heat. Add a splash of water and cover early to steam. Cook 30–45 mins, stirring occasionally until soft, jammy, and golden. Season with salt and thyme. 2 Caramelize the Onions: In the same pan or separate skillet, sauté sliced onions in olive oil or bacon fat over medium-low heat. Add a splash of water and cover early to steam. Cook 30–45 mins, stirring occasionally until soft, jammy, and golden. Season with salt and thyme. 3 Make the Aioli: Mash roasted garlic cloves into a bowl. Add mayo, chopped rosemary, lemon juice, salt, and pepper. Mix until smooth and creamy. 3 Make the Aioli: Mash roasted garlic cloves into a bowl. Add mayo, chopped rosemary, lemon juice, salt, and pepper. Mix until smooth and creamy. 4 Toast the Bread: In a cast iron pan, toast both sides of your bread slices using a thin layer of reserved bacon grease until golden and crisp. 4 Toast the Bread: In a cast iron pan, toast both sides of your bread slices using a thin layer of reserved bacon grease until golden and crisp. 5 Fry the Eggs: In bacon fat or clean pan, fry 2 eggs over medium-high heat. Season with salt and pepper. Cook until whites are set and yolks are still runny (or to your preferred doneness). 5 Fry the Eggs: In bacon fat or clean pan, fry 2 eggs over medium-high heat. Season with salt and pepper. Cook until whites are set and yolks are still runny (or to your preferred doneness). 6 Prep Veg: Lightly salt your tomato slices. Toss arugula with lemon juice, olive oil, and salt. 6 Prep Veg: Lightly salt your tomato slices. Toss arugula with lemon juice, olive oil, and salt. 7 Assemble the Sandwich: Spread aioli on both slices of toasted bread. Layer caramelized onions, bacon, tomato slices, fried eggs, and havarti cheese. Melt the cheese briefly under the broiler (optional). Top with lemon-dressed arugula and close the sandwich. 7 Assemble the Sandwich: Spread aioli on both slices of toasted bread. Layer caramelized onions, bacon, tomato slices, fried eggs, and havarti cheese. Melt the cheese briefly under the broiler (optional). Top with lemon-dressed arugula and close the sandwich. 8 Serve: Slice and serve warm — ideally with a strong coffee and a weekend morning playlist. 8 Serve: Slice and serve warm — ideally with a strong coffee and a weekend morning playlist. 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