Egg Sandwich Recipe

Prepare focaccia

Slice the focaccia horizontally into two pieces suitable for a sandwich. Lightly brush the cut faces with 1 tsp olive oil (or softened butter) and set aside.

Cook bacon

Place the Applewood smoked bacon slices in a cold skillet in a single layer. Turn heat to medium and cook 6–8 minutes, flipping occasionally, until crisp-tender. Drain on paper towels and keep warm. Reserve 1 teaspoon of bacon fat in the skillet for egg cooking if desired.

Cook eggs

Wipe the skillet if necessary leaving approximately 1 tsp bacon fat or add 1 tbs unsalted butter. Reduce heat to medium-low. Crack 2 eggs into a small bowl and gently slide into skillet for sunny-side-up or cook to desired doneness (about 3–4 minutes for runny yolks; cover the pan 30–45 seconds at the end for slightly set yolks). Season with 1/4 tsp salt and 1/8 tsp black pepper while cooking.

Assemble sandwich

Place the bottom half of the focaccia on a plate. Spoon 1–1 1/2 tablespoons of the warm white gravy (see below) onto the bread. Layer the arugula (approximately 1/2 cup), then place the cooked eggs on top. Add the cooked bacon slices over the eggs. Drape the aged provolone (1.5 oz) over the bacon so it softens from residual heat. If using, drizzle 1 tsp hot sauce over the provolone. Top with the focaccia top. Press gently and let sit 1 minute to allow cheese to soften.

Make a roux: In a small saucepan over medium heat melt 1 tablespoon unsalted butter. Add 1 tablespoon all-purpose flour and whisk continuously for 1 minute, cooking off the raw flour taste but not browning.

Add milk: Gradually whisk in 3 ounces (about 6 tablespoons) whole milk, whisking constantly to avoid lumps. Bring to a gentle simmer; the mixture will thicken in 1–2 minutes.

Finish the gravy: Lower heat to low and stir in 1 ounce finely shredded aged provolone until fully melted and smooth. Add 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/8 teaspoon white or black pepper. Taste and adjust seasoning. If the gravy becomes too thick, whisk in up to 1 tablespoon additional milk to reach a spoonable consistency. Keep warm until assembly.

Optional toasting: If you prefer a warm toasted sandwich, assemble as above but place the whole sandwich in a preheated 350°F (175°C) oven for 3–5 minutes to melt the cheese further and warm through. Alternatively, toast the focaccia cut sides briefly in the skillet before assembling.

Serve: Cut the sandwich in half if desired and serve immediately while egg yolk and gravy are warm and slightly runny. Provide additional hot sauce at the table if desired.