Chef David's Breakfast Sandwich Recipe

Heat a small skillet over medium-low heat and add butter and olive oil until melted.

Add thinly sliced onion and salt; cook, stirring occasionally, for 12–18 minutes until soft and deep golden brown. If short on time, sprinkle brown sugar after 6–8 minutes to encourage faster caramelization.

Once deeply browned and jammy, remove from heat and set aside. Keep warm.

In a small bowl, combine softened cream cheese, chopped chives, parsley, lemon juice, salt, and pepper. Mix until smooth and spreadable. Taste and adjust seasoning.

In a separate skillet over medium heat, cook bacon strips until crisp (about 6–8 minutes), turning occasionally. For chewier bacon, cook 4–6 minutes. Transfer to a paper-towel-lined plate to drain.

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet.

Roast for 20–25 minutes, shaking pan halfway, until golden and tender. Remove and toss with chopped parsley if using.

In a small bowl, whisk together extra virgin olive oil, lemon juice, salt, and pepper.

Toss dressing with baby arugula just before serving and set aside.

Split the seeded buttermilk bun and toast cut sides in a dry skillet or toaster until golden, about 1–2 minutes.

In a nonstick skillet over medium-low, add a light pat of butter or a spray of oil. Crack eggs into a small bowl and pour into the skillet to make sunny-side-up or cook to preference (for over-easy, cook 2–3 minutes then flip and cook 30–45 seconds). Season with a pinch of salt and pepper.

Place American cheese on top of the eggs during the last 15–30 seconds of cooking to melt.

Spread herbed cream cheese on both toasted bun halves.

On the bottom bun, layer caramelized onions, two slices of tomato, bacon strips, the egg with melted cheese, and a handful of fresh arugula. Top with the bun crown and press gently.

Cut the sandwich in half if desired and serve immediately with either the dressed arugula salad or Liberty potatoes.