Sunny Start Breakfast Sammy Recipe

Prepare bacon

Heat a large nonstick skillet over medium heat. Add the 4 bacon slices in a single layer and cook 3–5 minutes per side until crispy and golden, turning as needed. Transfer bacon to a paper towel-lined plate to drain. Reserve 1–2 teaspoons of bacon fat in the pan for additional flavor (optional).

Grill tomato

Slice the tomato into 1/2-inch (1.2 cm)-thick rounds (about 2 slices from one tomato). In a separate small skillet or the same skillet wiped and heated, add 1 tablespoon butter and heat over medium-high. Add tomato rounds, sprinkle lightly with a pinch of salt and pepper, and cook 1–2 minutes per side until slightly caramelized but still holding shape. Remove and keep warm.

Toast buns

Split the buns and spread a little of the remaining butter on the cut sides. In a clean skillet or griddle over medium heat, place buns cut-side down and toast until golden-brown, about 1–2 minutes. Remove and set aside.

Fry eggs

Wipe the skillet if needed and return to medium heat. Add 1 teaspoon neutral oil. Crack 2 eggs into the pan, keeping them separate if you want two sandwiches or cooking them side-by-side for assembly. Cook sunny-side-up or over-easy depending on preference: for sunny-side-up, cook 2–3 minutes until whites set but yolks are runny; for over-easy, cook 1.5–2 minutes then gently flip and cook 15–30 seconds. Season eggs with about 1/4 teaspoon salt and a pinch of black pepper.

Melt cheese & assemble

Place a slice of cheddar on the bottom toasted bun. Top with 2 bacon slices, then a grilled tomato round, then the fried egg. Add the second slice of cheddar (if you prefer melted cheese on top of the egg, hold the egg in the pan and lay the cheese on it for 10–15 seconds to soften). Spoon approximately 1.5 tablespoons of Triple “O” sauce on the top bun, set top bun over the stack and press gently. Cut in half if desired and serve immediately.

Cook smashbrowns

If using smashbrown potatoes, heat an oiled skillet over medium-high heat. Add the smashbrowns and cook according to package or about 4–6 minutes per side until crispy and heated through. Season with a pinch of salt and pepper and keep warm.

Cook shredded hashbrowns

If using shredded hashbrowns, heat a skillet with 1 tablespoon oil or butter over medium-high heat. Add frozen or fresh shredded hashbrowns in an even layer, press gently, and cook 4–6 minutes until golden and crisp on one side. Flip in sections and cook another 3–4 minutes until crisp and cooked through. Season with salt and pepper and keep warm.

Toss the mixed fresh fruit with 1 teaspoon lemon juice (optional) to brighten flavors. Portion into a small side bowl and chill briefly if desired. Serve alongside the sandwich and potatoes.