Cheekye Breakfast Sandwich Recipe

toast muffins & melt cheese

Split the sourdough English muffins and toast them until golden. While still warm, top each bottom half with a slice of cheddar so it begins to soften.

cook bacon

In a medium skillet over medium heat, lay the bacon in a single layer and cook until crispy, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. Keep skillet for eggs.

fry eggs

Wipe the skillet lightly if needed and add 1 tablespoon butter over medium-low. Crack in eggs and cook sunny-side up until whites are set but yolks still runny, 3–4 minutes. Season eggs with a pinch of salt and pepper. If you prefer over-easy, flip gently and cook 20–30 seconds more.

assemble sandwiches

Spread 1 tablespoon tomato aioli on each muffin top. On each muffin bottom (with melted cheddar), layer: 1–2 tablespoons breakfast hash, 2 slices crispy bacon, a fried egg, 1/4 of the sliced avocado (or ~1/4 avocado mashed), a tomato slice, and 1 teaspoon house hot sauce. Close with aioli-smeared top and press gently. Serve immediately.

In a small bowl, combine mayonnaise, finely chopped sun-dried tomatoes, lemon juice, minced garlic, smoked paprika, salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust salt or lemon as needed. Refrigerate until ready to assemble (can be made up to 3 days ahead).

In a small bowl, whisk hot sauce, apple cider vinegar, honey, and cold water until smooth. This tames and brightens the sauce—store in fridge up to 1 week. Use 1 teaspoon per sandwich, more to taste.

par-cook potatoes

Bring a small pot of salted water to a boil. Add the diced Yukon gold potatoes and simmer 4–5 minutes until just tender but not falling apart. Drain well and pat dry.

pan-fry hash

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Add the diced onion and red bell pepper and sauté 2–3 minutes until softened. Add the drained potatoes and spread into an even layer. Let cook undisturbed 3–4 minutes to brown, then stir and continue to cook until potatoes are golden and crisp in spots, about 6–8 more minutes. Add minced garlic and chopped thyme in the last minute. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Keep warm until assembly.

Lightly season tomato slices with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Slice or mash avocado and season with a small pinch of salt if desired. Serve sandwiches with remaining hash on the side or tuck extra inside.