Breakfast Sandwich Recipe

Par-cook potatoes

Place diced potatoes in a pot, cover with cold water, add a pinch of salt. Bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain and pat dry.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When oil shimmers, add the drained potatoes in a single layer. Let cook undisturbed 3–4 minutes to brown, then stir.

Add diced onion and red bell pepper to the skillet. Season with smoked paprika, garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Continue cooking, stirring occasionally, about 6–8 minutes, until potatoes are crisp and cooked through.

Taste and adjust seasoning. Stir in chopped parsley if using. Transfer potatoes to a warm plate and keep warm while assembling sandwich.

In a small bowl combine 3 tbs mayonnaise, 1 tsp minced garlic, 1 tsp lemon juice and 1/2 tsp olive oil. Season with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Whisk until smooth. Set aside and refrigerate briefly if making ahead.

Cook the bacon: Heat a skillet over medium heat. Add bacon strips and cook, turning occasionally, until crisp to your liking, about 6–9 minutes. Transfer bacon to a paper towel-lined plate to drain. Reserve 1 teaspoon bacon fat in the pan for flavor (optional).

Toast the bread: Lightly butter one side of each sourdough slice (about 1 tbs total). In a clean skillet over medium heat (you can use reserved bacon fat plus butter for more flavor), toast sourdough slices buttered-side down until golden and crisp, about 2 minutes per side. Remove and keep warm.

Eggs over-easy

Wipe the skillet if needed and add 1 tsp butter or reserved bacon fat; heat over medium-low. Crack 2 eggs into the pan. Reduce heat a touch so whites set gently. Sprinkle 1/4 tsp salt and 1/8 tsp black pepper over the eggs. Cook until whites are set but yolks still jiggly, about 2–3 minutes. Carefully flip each egg with a spatula and cook 20–30 seconds for over-easy (yolk should still be runny). Remove eggs to a plate.

Assemble the sandwich: Spread about 1.5 tablespoons garlic aioli evenly over one side of each toasted sourdough slice. On the bottom slice layer arugula (about 1/2 cup), then place the 3 bacon strips in an even layer. Spoon 2 tablespoons red pepper feta over the bacon. Gently place the 2 eggs over-easy on top of the feta/bacon. Finish with the top slice of sourdough, aioli side down.

Press the sandwich lightly, cut in half if desired, and serve immediately with breakfast potatoes on the side.