breakfast sandwich

Breakfast Sandwich with bacon, eggs, and aioli sauce

This is one of my favorite things to eat when I get a craving for bacon. I was introduced to this breakfast sandwich a few years ago at Square One Dining in Hollywood, and I’ve been making it at home ever since. This sandwich is delicious in its simplicity, thereby letting each element shine. The key is to use good-quality ingredients. I start out with thick slices of brioche bread, with the ends cut off. Then, just as they do at Square One, I also like to use the applewood-smoked, thick-cut variety from Nueske’s, an online purveyor of smoked meats from Wisconsin. Then, I generously spread the garlicky aioli, which is the secret ingredient to this terrific sandwich.

For me, the best way to enjoy this sandwich is to eat it with a hazelnut mocha while still in my pajamas, just like I did today. It was a delicious breakfast to enjoy on this lazy Sunday morning in front of the television, watching football.  What a relaxing morning!

Breakfast Sandwich
Yields one sandwich

Ingredients:
For the aioli
4 garlic cloves, or to taste
2 egg yolks
1 1/4 cups extra virgin olive oil
1 tablespoon fresh lemon juice
salt and pepper, to taste

For the sandwich
3 slices thick-cut bacon, (I prefer Nueske’s brand)
2 eggs
2 slices bread, lightly toasted (I prefer brioche or sourdough, with the ends cut off)
aioli, to taste
handful of salad greens
2 slices of tomato

Method:
To make the aioli, place the garlic cloves in a food processor or blender and finely mince. Add the egg yolks and process briefly. With the processor running on low, very slowly pour in half of the olive oil. Add the lemon juice. Gradually pour in the remaining olive oil and process just until the mixture thickens and emulsifies. Transfer to a small bowl and season with salt and pepper. Cover and chill for at least 30 minutes, or preferably, for several hours to allow the flavors to meld and mellow.

Cook bacon using your preferred method. Place cooked bacon on top of a paper towel to drain the excess fat. Set aside.

Scramble or fry eggs, according to your preference.  (For this sandwich, I like to scramble the eggs so it’s a little easier to eat without making a mess.) Set aside.

Lightly toast two slices of bread. Set aside.

To assemble the sandwich, spread the aioli on one slice of bread. Arrange salad greens, tomato slices, cooked eggs, and bacon on the toast. Top with the other piece of toast.

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