Bacon Sandwich Recipe

Prepare yeast starter

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with 1 tsp sugar and the active dry yeast. Let sit 5–10 minutes until foamy.

Make dough

In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining 1 tbsp sugar, and 1 tsp salt. Add the foamy yeast mixture, warm milk, and 2 tbsp room-temperature butter. Mix on low until a shaggy dough forms, then knead 4–6 minutes until smooth but slightly tacky. Cover and rest 30 minutes in a warm spot.

Prepare butter block

While dough rests, place the 10 oz cold butter between two sheets of parchment and pound/roll into a 7x7 inch square about 1/2 inch thick. Keep chilled until dough is ready but still pliable.

Laminate dough

Roll the rested dough into a 10x10 inch square on a lightly floured surface. Center the chilled butter block on the dough at a diagonal, fold dough corners over the butter to enclose it like an envelope. Roll gently into a 8x20 inch rectangle. Fold into thirds (letter fold). Wrap and chill 30 minutes. Repeat rolling to 8x20, fold into thirds, chill 30 minutes. Repeat a third time for a total of 3 turns, chilling between turns.

Shape croissants

After final chill, roll dough to a 12x24 inch rectangle about 1/8 inch thick. Trim edges and cut into 4 long rectangles, then cut each into two triangles (total 8 triangles). For each triangle, make a small cut at the base, then roll from base toward tip, stretching slightly to get a tight roll. Place on a parchment-lined baking sheet, point side down. Cover lightly and proof at room temperature until puffy and roughly doubled (1.5–2 hours).

Egg wash and bake

Preheat oven to 400°F (200°C). Whisk 1 egg with 1 tsp water. Brush croissants with egg wash. Bake in middle of oven 15–18 minutes until deep golden and flaky. Remove to rack to cool slightly before assembling.

Cook bacon

Preheat oven to 400°F (200°C) if not already hot from baking croissants. Line a rimmed baking sheet with foil and a rack. Arrange bacon in a single layer and bake 12–18 minutes depending on thickness and desired crispness. For thick-cut, aim for 16 minutes for slightly chewy-crisp. Transfer to paper towels to drain.

Poach eggs

Fill a medium saucepan with 3 inches of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 2 tsp white vinegar. Stir water to create a gentle whirlpool, then crack one egg into a small ramekin and slide it into the center of the whirlpool. Poach 3–3.5 minutes for a soft runny yolk, 4 minutes for slightly more set. Remove with a slotted spoon and drain on paper towel. Repeat for remaining eggs. Keep poached eggs warm in a bowl set over a pan of barely simmering water, covered with a lid or towel for up to 15 minutes.

Assemble sandwiches

Slice each croissant horizontally. Spread about 1/2 tbsp soft butter on the cut surfaces if desired. On the bottom half place 2 slices cooked bacon, then one slice of havarti cheese. Place a poached egg on top of the cheese (the residual heat from bacon & cheese will gently warm the cheese). Season the egg with a pinch of sea salt and a grind of black pepper. Top with optional microgreens or a few drops of hot sauce. Close with croissant top and press gently.

Finish

If you prefer the cheese melted, place assembled sandwiches open-faced under a broiler for 30–45 seconds until cheese softens (watch closely). Serve immediately so eggs remain runny and croissants are warm.

Serve each bacon sandwich hot, one poached egg per sandwich. Offer extra black pepper, hot sauce, and microgreens on the side. Leftover croissants are best within a day; eggs should be poached to order.