Nothing says Easter Sunday like brunch. This sandwich uses local bread and bacon, so yours may differ, but it’ll still be delicious. The bun is from Model Bakery and is their take on an English Muffin. I cooked this in a small nonstick pan just big enough to fit 2 eggs. They’re usually called ‘egg pans’ and if you make a lot of eggs, they’re really useful to have around. They are also the size of a typical bun, so you can use them to easily cook up an egg that is destined for the top of a burger, or in this case: a breakfast sandwich. The eggs are cooked in the pan until the bottom is completely set and the egg itself is cooked about half way up from the bottom of the pan. It’s then finished in the oven to set the top.

Ingredients

• two whole eggs

• 1/2lbs sliced butcher’s bacon (4 slices go on the sandwich, the rest are for picking)

• one bun

• american or swiss cheese, tempered

• canola oil cooking spray

Equipment

• egg pan

• half sheet pan

• tin foil or silicone baking mat for the bacon

Prep

• crack your two eggs into a small mixing bowl but do not beat

• take your cheese out of the fridge so it’s not completely cold when it hits the sandwich. American cheese will soften much faster than swiss. Swiss may need some extra heat to melt the cheese. The closer to room temp it is, the faster it will melt on the hot egg.

• preheat your oven to 350º

Cooking Instructions

Bacon

• Heat your oven to 350º

• arrange the bacon in a single layer on the baking mat / foil

• cook for 10 minutes in the oven

• flip the bacon

• cook for another 5-7 minutes or until it reaches your desired crispiness

• remove from pan and place them on a plate covered with paper towels to drain

Eggs

• crack two eggs into a small bowl, but do not beat

• take your egg pan, or smallest pan you have and heat over medium heat for 2 minutes to get the pan warm

• once warmed, spray a light layer of cooking oil on the pan

• add your two unbeaten eggs to the pan

• the bottom should start turning white

• using a fork, gently break the yolks and swirl them in the pan. You just want to break the yolks, not beat them.

• Add a small pinch of kosher salt

• cook over medium heat for 2 minute or until the bottom is completely white and the entire egg is cooked about half way through

• transfer the pan to the 350º oven and let bake for 5 minutes or until the top of the egg is just set. There should be no loose liquid moving around by this point.

• Slice your bun in half

• Remove the egg from the oven and set it on the bottom bun.

• Immediately add the cheese on top of the hot egg so it melts

  • If you’re using swiss and it’s not melting, turn your oven to broil and put it on the top rack next to the broiler for a minute or two. Be careful not to burn the rest of the sandwich.

• Add the bacon on top of cheese

• Put the top bun on to finish the sandwich

• You can wrap the sandwich in tin foil and put it in the oven for 3-5 minutes to heat everything together if desired.

• You can also put the sandwich in uncovered, but make sure the bread doesn’t dry out in the process.

The Finished Dish