Breakfast Abbey Recipe

Heat a medium skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter until butter melts.

Add the thinly sliced onion and spread into an even layer. Cook, stirring every 2–3 minutes, until softened and translucent, about 8–10 minutes.

Reduce heat to medium-low. Sprinkle 1/2 teaspoon brown sugar and 1/4 teaspoon salt over the onions. Continue to cook, stirring occasionally, until deep golden brown and caramelized, about 15–20 more minutes. Remove from heat and keep warm.

In a small bowl, combine 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon whole-grain mustard, 1/2 tablespoon lemon juice, 1/2 teaspoon minced garlic, 1/8 teaspoon black pepper and 1/8 teaspoon salt.

Whisk until smooth and taste; adjust lemon or salt if needed. Refrigerate until assembly.

In a skillet over medium heat, add the Niman Ranch bacon strips in a single layer. Cook until edges are crisp and bacon is browned, about 4–6 minutes per side depending on thickness.

Transfer bacon to a paper towel–lined plate to drain and keep warm. Reserve a little bacon fat in the pan for toasting muffins if desired.

Stovetop gentle scramble (soft, custardy eggs)

Crack 4 large eggs into a bowl, add 1 tablespoon butter, 1/2 teaspoon salt and 1/4 teaspoon black pepper; whisk until combined.

Heat a nonstick skillet over low–medium-low heat. Add a small pat of butter (if needed) so the surface is lightly coated and fully melted but not browning.

Pour the eggs into the pan and let them sit undisturbed for 10–12 seconds until edges begin to set. With a silicone spatula, gently push the eggs from the edges toward the center in slow folds, creating large soft curds. Continue folding gently, keeping the heat low, until eggs are mostly set but still glossy and slightly runny — about 2–3 minutes total. Remove from heat (carryover will finish them).

Taste and adjust seasoning if needed. The eggs should be very soft and custardy for easy sandwich eating.

If desired, toast the English muffins or brioche halves in the reserved bacon pan over medium heat for 1–2 minutes per side until lightly golden. Alternatively, toast in a toaster. Butter lightly if you like.

Spread about 1 tablespoon mustard aioli on the bottom half of each muffin (split plate yields 2 sandwiches).

Place 2 slices Gouda on each bottom half, then divide the warm caramelized onions evenly over the cheese (about 2–3 tablespoons per sandwich).

Layer 3 strips of cooked Niman Ranch bacon on top of the onions per sandwich.

Spoon half of the soft eggs onto each sandwich (about 2 eggs’ worth per sandwich), keeping eggs on top of bacon to maintain structure.

Top the eggs with a small handful (~1/2 cup) of microgreens per sandwich. Spread remaining mustard aioli on the top muffin half and close the sandwich.

Serve immediately while eggs and bacon are warm. For a neater presentation, press gently for 10–15 seconds and slice in half.