Wakey Wakey Eggs Recipe

Name: Mitten & Boot Cafe & Fine Foods Wakey Wakey Eggs Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 count large eggs; 3 count bacon strips (regular-cut); 1 oz cheddar cheese, shredded; 1 tbs unsalted butter; 1 count English muffin or sandwich roll, split; 1 tsp salt; 0.25 tsp black pepper; 3 tbs mayonnaise; 0.5 tsp truffle oil; 0.5 tsp lemon juice (fresh); 0.5 tsp garlic, finely grated or minced; 0.125 tsp salt; 0.0625 tsp black pepper; 1 tsp chopped chives or parsley; 1 tsp hot sauce

Inspired by Mitten & Boot Cafe & Fine Food

Time25m

Serves1

Bacon, truffle aioli, cheddar cheese.

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Ingredients

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Sandwich & Filling

2 count Large eggs

3 count bacon strips (regular-cut)

1 oz Cheddar cheese, shredded

1 tbs Unsalted butter

1 count English muffin or sandwich roll, split

1 tsp Celtic sea salt

1/4 tsp black pepper

Truffle Aioli

3 tbs Mayonnaise

1/2 tsp Truffle oil

1/2 tsp lemon juice (fresh)

1/2 tsp garlic, finely grated or minced

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Finishing (optional)

1 tsp chopped chives or parsley

1 tsp Hot sauce

Method

Truffle Aioli

Make aioli

In a small bowl combine 3 tablespoons mayonnaise, 1/2 teaspoon truffle oil, 1/2 teaspoon fresh lemon juice, 1/2 teaspoon finely grated garlic, 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. Whisk until smooth and taste; adjust truffle oil or lemon a few drops at a time to preference. Refrigerate while preparing sandwich to let flavors marry (at least 5 minutes).

Sandwich & Filling

Cook bacon

Heat a skillet over medium heat. Add 3 bacon strips in a single layer and cook, flipping occasionally, until crisp or to desired doneness, about 8–10 minutes. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 teaspoon of bacon fat in the pan and discard the rest or save for another use.

Toast bread

While bacon cooks (or after), split the English muffin or roll and toast cut sides in a separate dry skillet or toaster until golden and crisp, about 2–3 minutes. Butter the toasted cut sides with 1 tablespoon unsalted butter while still warm.

Make eggs

Reduce skillet heat to medium-low and add reserved 1 teaspoon bacon fat (or 1/2 tbs butter if none). Crack 2 large eggs into the skillet. For over-easy: cook eggs until whites are set, about 2–3 minutes, then carefully flip and cook 15–30 seconds more until yolk is slightly runny. For fried-through yolks, cook 2–3 minutes after flipping. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper while cooking.

Assemble sandwich

Spread about 1½–2 teaspoons of the truffle aioli on the bottom toasted half. Place one fried egg on top, sprinkle 1 ounce shredded cheddar evenly over the hot egg so it melts slightly, then add the 3 bacon strips. Top with a drizzle (about 1 teaspoon) of remaining aioli on the top half if desired. Close sandwich.

Finish & serve

If you prefer the cheese fully melted, place the assembled sandwich back in the warm skillet for 30–60 seconds, pressing gently with a spatula. Transfer to a plate, garnish with 1 teaspoon chopped chives or parsley and serve immediately with optional hot sauce on the side.

Finishing (optional)

Serve hot, adjusting hot sauce to taste. Leftover aioli keeps refrigerated in an airtight container for up to 3 days.