Author Notes
This breakfast sandwich is tangy, silky and salty. It's served best on a fresh ciabatta roll, so if you can find take and bake rolls I suggest that. Quality bacon is key to this recipe - uncured, local bacon is my preference. —pipsplate
Test Kitchen Notes
WHO: pipsplate is a user experience planner from Minneapolis who is a master at entertaining.
WHAT: The perfect breakfast sandwich.
HOW: Toast your ciabatta roll, poach your egg, crisp up your bacon, dress your greens, and assemble.
WHY WE LOVE IT: When it comes to breakfast sandwiches, it doesn't get much better than this. The greens and poached egg make this classier than your typical bacon & egg sandwich -- and the vinegar in the dressing is key in balancing out all that rich and salty. We highly suggest making this right now. —The Editors
Continue After Advertisement
Ingredients
-
2
fresh ciabatta rolls
-
1 tablespoon
butter
-
4 pieces
uncured bacon
-
2 handfuls
curly endive, frisee or other bitter salad green
-
1 tablespoon
extra virgin olive oil
-
1/2 tablespoon
red wine vinegar
-
1/2 teaspoon
mayonnaise
-
2
large eggs
Directions
-
If you have take and bake ciabatta rolls, follow the directions on the package to warm up.
-
Slice rolls in half and spread butter on each half. Heat a non-stick skillet over medium-low heat and toast each roll half. Set aside.
-
Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
-
Make the dressing for the greens: combine 1 Tablespoon extra virgin olive oil, 1/2 Tablespoon red wine vinegar, and 1/2 teaspoon mayo. Whisk this together until well combined. Roughly chop the greens and toss with dressing.
-
Fill a medium saute pan with about 2 inches of water and bring to a slow boil. When water is boiling, add one egg and poach. Keep the water to a low boil and, using a spoon, gently spoon hot water over the top of the egg to cook it. Cook each egg for about 1 minute for over easy.
-
Assemble the sandwich: on one half of each roll layer 2 slices of bacon, 1 egg, and half of the greens. Top with the other roll half.
See what other Food52ers are saying.