Crispy Breakfast Sandwich (Print Version)
A golden skillet breakfast sandwich with egg-cooked sourdough, bacon, chicken, tomato, melty cheese, mayo, and a crisp Parmesan crust.
# Ingredients:
For the sandwich
01 -
2 large eggs, beaten
02 -
2 thick slices sourdough bread, about 3 oz (85 g) total
03 -
1 teaspoon unsalted butter or neutral oil
04 -
2 slices cheddar, American, or provolone cheese
05 -
3 slices chicken lunch meat, about 2 oz (55 g)
06 -
1 tablespoon mayonnaise
07 -
3 slices cooked bacon
08 -
3 thin tomato slices, patted dry
09 -
2 tablespoons finely grated Parmesan cheese
10 -
Kosher salt and black pepper, to taste
11 -
Hot sauce, optional
# Instructions:
01 -
Beat the eggs with a small pinch of salt and pepper. Set out the bread, cheese, chicken, mayo, bacon, tomato, and Parmesan before heating the pan.
02 -
Heat a nonstick skillet over medium heat and add the butter. Pour in the beaten eggs and immediately place the two bread slices side by side on top of the wet eggs.
03 -
Cook for 2-3 minutes, until the eggs are mostly set and the edges look matte. Use a wide spatula to flip the egg and bread together so the bread side is against the pan.
04 -
On one slice, layer 1 slice cheese, chicken, mayonnaise, bacon, tomato, and the second slice of cheese. Fold the other bread slice over the filling to close the sandwich.
05 -
Sprinkle 1 tablespoon Parmesan over the top of the sandwich. Flip it Parmesan-side down and cook for 1-2 minutes until golden and crisp.
06 -
Sprinkle the remaining Parmesan over the top, flip again, and cook for 1-2 minutes more until the outside is crisp and the cheese inside is melted. Rest for 1 minute, then slice and serve warm.
# Notes:
01 -
Best served hot, right after the Parmesan crust turns golden.
02 -
Use fully cooked bacon for the fastest version.
03 -
Pat tomato dry to protect the crisp bread.