Deconstructed Bacon Egg Sandwich recipe from Simple Comforts: 50 Heartwarming Recipes, cookbook by Sur La Table
THE RECIPE. Being egg/breakfast sandwich fans (yes, we’ve been known to crave Egg McMuffins), we were fascinated with the idea behind this deconstructed bacon egg sandwich recipe. All we had to do was throw our favorite breakfast sandwich components — plus some green chiles to spice things up — into individual ramekins. As a bonus, we did this the night before, while we were already in the kitchen chopping and cooking for dinner.
THE RESULT. Wake up. Put ramekins in the oven. Brush teeth. Wash face. Feed dog. And in less time (and effort) required to go through the drive-through, you have a tastier, fresher, healthier, beautiful breakfast “sandwich” — deconstructed.
Deconstructed Bacon Egg Breakfast Sandwich
You'll need individual ovenproof bowls or ramekins for this dish, each with about a 12-ounce capacity. If they're a little big, that's okay. Feel free to add other ingredients to the mix crumbled cooked sausage, diced ham, cooked shrimp, roasted red pepper anything that would taste good with cheese and cream. And what doesn't taste good with cheese and cream?
Yield: Serves 2
- 1 toasted English muffin, torn into 1-inch pieces
- 4 slices bacon, cooked until crisp, drained, and crumbled
- ½ cup diced cherry tomatoes (or other tomato with some flavor)
- 2 tablespoons diced roasted and peeled hot green chiles (canned is fine)
- 2 lightly poached eggs (the egg will cook a little more in the oven)
- Coarse salt and freshly ground black pepper
- ½ cup heavy cream
- 1 cup shredded aged Cheddar cheese
1. Preheat the oven to 425°F. Put about one-quarter of the muffin pieces, bacon, tomatoes, and chiles in the bottom of each of two 12-ounce ovenproof ramekins or bowls. Gently set the eggs on top and season with salt and pepper. Distribute the remaining bacon, tomatoes, and chiles on top of the eggs, add the remaining muffin pieces, and pour the cream over the top. Sprinkle with the cheese. Let the ramekins sit for at least 15 minutes before baking so that the muffin pieces absorb the cream. Note: This can be assembled the night before baking; cover tightly and refrigerate. Add 1 to 2 minutes to the baking time.
2. Put the ramekins on a baking sheet so they're easier to move when hot. Bake until the cheese is melty and beginning to brown and the cream is bubbling and has mostly been absorbed, 14 to 15 minutes. Let rest for about 5 minutes before serving.
© 2010 Sur La Table
From Simple Comforts: 50 Heartwarming Recipes, by Sur La Table (Andrews McMeel Publishing)