Breakfast Sandwich Recipe

Prep and slice

Slice the baguette lengthwise or crosswise into sandwich-sized pieces (about 6–8 inches or two 3–4 inch rounds), then halve each piece horizontally so you have top and bottom. Reserve.

Toast with butter

Spread about 1 tsp butter on each cut face of the baguette. Heat a skillet over medium heat (or preheat oven to 375°F / 190°C). Place baguette cut-side down in the skillet and toast until golden and crisp, 1–2 minutes per side; if using oven, place on a baking sheet cut-side up and toast 5–7 minutes until lightly browned. Remove and keep warm.

Cook bacon in a cold skillet: place bacon slices in a single layer in a cold frying pan, then set over medium heat. Cook, turning occasionally, until evenly browned and crisp to your liking, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain. Keep pan drippings in pan for eggs (or wipe out and add fresh butter/oil if preferred).

Decide your eggs: this recipe supports any style (fried, over-easy, sunny-side, or scrambled). For fried/over-easy/sunny-side: heat 1 tsp butter or oil in a nonstick skillet over medium-low heat until shimmering. Crack the two eggs into the pan, season with 1/8 tsp black pepper and 1/4 tsp salt. For sunny-side, cook gently until whites are set and yolks still runny, 3–4 minutes. For over-easy, cook until whites set, gently flip and cook 15–30 seconds more for a runny yolk. For over-medium/over-hard, cook longer to desired doneness.

If you prefer scrambled: beat the eggs lightly with salt and pepper, pour into the hot buttered skillet, let set briefly at the edges, then gently fold until soft-curd and cooked through, 1–2 minutes.

Melt cheese: when the eggs are nearly done, place the white American cheese slices on top of the eggs and cover the pan with a lid for 30–60 seconds to melt the cheese. If eggs are scrambled, move them to one half of the pan, set cheese on top and cover briefly to melt.

Optional spread: if using, lightly spread mayonnaise on the inside of the bottom baguette half (about 1 tsp) and/or a few drops of hot sauce as desired.

Layer: place the melted-cheese-topped eggs on the bottom half of the toasted baguette. Top eggs with the cooked bacon slices (3 slices evenly arranged). Place the top half of the baguette over the bacon. Press gently to compact.

Serve: cut the sandwich in half if desired and serve immediately while hot. Provide extra salt, pepper, or hot sauce at the table.