Breakfast Sandwich Recipe

Prep tomato and coatings

Slice the green tomato into two 1/4-inch to 1/3-inch thick rounds. Place the flour in a shallow dish. In a second shallow dish, whisk the egg with the milk. In a third dish, combine cornmeal, 3/4 of the kosher salt (about 3/8 tsp), and 1/8 tsp black pepper.

Dredge and fry

Heat a 10-inch skillet over medium heat and add vegetable oil. When oil shimmers (about 325–350°F if using a thermometer), dredge a tomato slice in flour, dip in the egg wash, then coat evenly with the cornmeal mixture. Fry the coated tomato slices in a single layer for 2–3 minutes per side until golden brown. Transfer to a paper-towel-lined plate and lightly season with a pinch of salt. Keep warm in a low oven (200°F/95°C) if desired.

Peel (optional) and dice the russet potato into 1/2-inch cubes. Finely dice the onion. Rinse the potato cubes under cold water and pat dry to remove excess starch.

Heat a medium skillet over medium-high heat and add olive oil. Add the potato cubes in a single layer (work in two batches if needed). Sprinkle with kosher salt, black pepper, and smoked paprika. Let potatoes cook undisturbed for 4–5 minutes to form a crust, then stir and continue cooking, stirring occasionally, for another 8–10 minutes until golden and tender. In the last 2–3 minutes add the diced onion and cook until softened and translucent. Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm.

If using bacon: In a cold skillet arrange 4 strips of bacon and cook over medium heat, turning occasionally, until crisp, 8–12 minutes depending on thickness. Transfer to paper towels to drain. If using breakfast sausage patties: cook in a skillet over medium heat 4–5 minutes per side until fully cooked through and browned. Keep warm.

Split the bagels and lightly butter the cut sides with 1 tbs of butter each bagel (reserve remaining butter). Place bagels, cut side down, in a clean skillet over medium heat to toast lightly for 1–2 minutes until golden; set aside.

Heat a nonstick skillet over medium heat and add remaining 1 tbs butter. Crack a large egg into the skillet (season with a pinch of salt and pepper). Fry until the white is set but the yolk still slightly runny, about 2–3 minutes for sunny-side-up; for over-easy flip gently and cook 15–30 seconds more. Repeat for the second egg. If you prefer fully set yolks, cook 4–5 minutes or until desired doneness.

Assemble each sandwich: on the bottom half of the toasted bagel place a slice of Cooper cheese, then the fried green tomato slice, then two strips of bacon or one sausage patty, then the fried egg. Top with the other slice of Cooper cheese and the top half of the bagel. If you want the cheese melted, place the assembled open sandwich briefly under a broiler (30–60 seconds) or cover the skillet for 30–60 seconds to melt.

Serve each sandwich with a portion of breakfast potatoes on the side and hot sauce if desired.