Breakfast Sandos Recipe

Cook bacon

Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until crisp and browned, about 8–10 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain. Keep skillet for optional toasting or discard grease and wipe clean.

Whisk eggs

Crack the 4 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until fully combined and slightly frothy (about 15–30 seconds).

Steam method (gentle custardy eggs)

Set up a steamer: bring 1–2 inches of water to a simmer in a pot and place a heatproof bowl on a rack above the water (or use a metal steamer basket). Pour the egg mixture into a heatproof, shallow dish (an 8-inch round or similar). Cover the dish with foil to prevent condensation drops. Place the dish in the steamer, cover the pot, and steam over medium-low simmer for 8–10 minutes, checking at 7 minutes: the eggs should be set but still tender (like a firm custard). Remove carefully and let rest 1 minute.

Slice steamed egg for sandwiches

If the steamed egg set is thicker than sandwich height, use a spatula to loosen the edges and invert onto a cutting board. Slice into four even rounds or rectangles sized to fit your rolls. If using a thinner dish, you can cut into portions straight in the dish. Keep warm.

Toast rolls

Halve the 4 rolls. Heat a skillet over medium, add 2 tablespoons unsalted butter and allow to melt. Place roll cut-sides down and toast until golden and crisp, about 1–2 minutes. Remove and set aside.

Warm bacon & cheese (merge)

If bacon was cooked earlier, return bacon briefly to the warm skillet for 15–30 seconds to reheat. Place one slice of cheddar on each steamed egg round and briefly cover the skillet (off heat) or use residual heat to gently melt the cheese for 20–30 seconds. Alternatively, assemble and let sandwich rest so residual heat melts the cheese.

Spread dijonnaise and relish

Spread about 1 tablespoon dijonnaise on the bottom half of each toasted roll. Spoon about 1 tablespoon red pepper relish onto the top half of each roll (adjust to taste).

Assemble sandwich

On each bottom roll, place a small handful (about 0.5 cup) of arugula, then the steamed egg round with melted cheddar, then 1–2 slices of bacon (if using). Top with the roll half that has red pepper relish. Press gently to combine.

Slice sandwiches in half if desired and serve immediately while warm. Offer extra hot sauce, smoked paprika, or additional red pepper relish at the table.