Sandwich Recipe
Toasted Local Texas Toast, Cheddar Cheese, Smoked Bacon, 2 Runny Eggs and Garlic Aioli. Side of Breakfast Potatoes.
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Ingredients
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Sandwich
Garlic Aioli (if making from scratch)
Breakfast Potatoes (side)
Method
Garlic Aioli (if making from scratch)
- 1
Make aioli
In a small bowl combine 1/2 cup mayonnaise, minced garlic, lemon juice, Dijon mustard, 1/4 tsp salt and 1/4 tsp pepper. Whisk until smooth. Taste and adjust salt or lemon as needed. Refrigerate until ready to use. (If using store-bought aioli, skip this step.)
Breakfast Potatoes (side)
- 2
Prepare potatoes
If using raw potatoes, rinse and pat dry, then dice into 1/2-inch cubes. Place diced potatoes in a microwave-safe bowl with a tablespoon of water and microwave on high for 3-4 minutes until slightly softened but not falling apart. Drain any excess moisture.
- 3
Cook potatoes
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add diced potatoes in a single layer (cook in batches if needed). Let cook undisturbed 3-4 minutes to get a golden crust, then stir. Add diced onion and green pepper, continue to cook, stirring occasionally, until potatoes are golden and tender, about 8-10 more minutes total. Season with 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp garlic powder. Stir to combine and cook 1 minute more. Remove from heat and stir in chopped parsley if using. Keep warm while preparing sandwich.
Sandwich
- 4
Cook bacon
Place 8 slices smoked bacon in a large cold skillet (or on a baking sheet if oven-roasting). For stovetop: cook over medium heat, turning occasionally, until crisp, about 8-12 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate to drain. For oven: bake at 400°F (200°C) on a foil-lined sheet for about 15-18 minutes until crisp, then drain.
- 5
Toast Texas toast
Butter one side of each Texas toast slice lightly with 2 tbs unsalted butter (spread evenly). Heat a separate large skillet or griddle over medium heat. Place bread butter-side down and toast until golden brown, about 2-3 minutes per side. Alternatively, toast in a 375°F (190°C) oven for 6-8 minutes turning once. Right after flipping the toast, place a slice of cheddar on two of the slices so it begins to melt.
- 6
Fry eggs (runny)
Heat 1 teaspoon vegetable oil in a nonstick skillet over medium-low heat. Crack two eggs into the pan (for two sandwiches use 4 eggs) and cook gently until whites are set but yolks remain runny, about 2-3 minutes. For slightly set tops, cover skillet with a lid for 20-30 seconds. Season eggs lightly with a pinch of salt and a grind of black pepper. Remove eggs carefully with a spatula and keep warm.
- 7
Assemble sandwiches
Spread about 1 tablespoon garlic aioli on the non-cheese side of each toasted Texas toast slice (use store-bought or the prepared aioli). On two aioli-spread slices, layer: 2 slices smoked bacon, then a fried runny egg, then another slice of cheddar-topped toast (cheese-facing down) to form the sandwich. Press gently to secure. If desired, place sandwiches back on the warm skillet for 20-30 seconds per side to help cheese fully melt.
- 8