The best breakfast sandwich I have ever tasted (and possibly ever will taste) comes from a cute little restaurant called the Sunny Side Café in Berkeley, California. Dubbed "The Alameda," this sandwich is an absolute behemoth—it's got two slices of thick, savory French toast, between which are stuffed roasted tomatoes, sautéed mushrooms, a pile of Hickory-smoked ham, and melty Swiss cheese. But that's not all. To take it completely over the top, you add two sunny-side up eggs on top and drizzle hollandaise sauce and a tangy balsamic reduction over the whole thing.
Since I haven't been able to find anything remotely similar in New York City, where I live now, I had to try and recreate the recipe at home. It's a multi-step process for sure, but so long as you have each component prepped (slice the vegetables, crack the eggs, etc.) it's really just a matter of working your way through the steps. My version is pretty close to the original, only I've swapped out the ham for bacon (because it's crispy and I love it) and added in spinach (because any dish this rich could always use a bit of greenery). I like to make the hollandaise sauce (I used Eric Ripert's blender recipe) and balsamic reduction first so that I can put together the rest of the recipe in a single skillet. Speaking of skillets, you'll want to use one that's super nonstick—it'll make pan-roasting the tomatoes and flipping the sunny-side up eggs (without cracking the yolk) so much easier. —Erin Alexander
This recipe is featured in the story, The Epic, 8-Layer Breakfast Sandwich I Dream About, sponsored by Pete & Gerry's Organic Eggs. —The Editors