BACON BREAKFAST SANDWICH ON SOURDOUGH BREAD
It’s Saturday morning. You’ve had a long week and it’s one of those days when it feels like winter is taking it’s time to move on. Sure, you could brave the cold and go wait in line forever to get brunch. Or, you could stay home in pyjamas all day and make yourself a breakfast sandwich like this one. I usually choose the latter.
This recipe is so simple and takes approximately 20 minutes to get ready, which is less than the time it would’ve taken you to put your shoes on and go to a restaurant. The secret here is to use good bread and good local eggs. In mine, I put thick-cut bacon that I got from the butcher down the street. You could also use any leftover meat you have in your fridge such as pulled pork, brisket or even prosciutto.
At last, see this beautiful rye sourdough loaf? I’m bragging a little here, because I made the dough for this bad boy last night, let it rise slowly in the fridge and baked it first thing this morning. It’s been carefully feeding my starter for the last 3 weeks to make sourdough bread and it was worth the wait. If you are interested in making your own, my favorite book to learn how to make bread is called Tartine Bread. I’m not saying you should do your own for this recipe, but definitely go buy some sourdough bread from a local bakery. They put so much love and work into making a good loaf everyday.
2 thick slices of sourdough bread
2 tbsp of dijon or whole grain mustard
8 mushrooms sliced
4 slices of thick-cut bacon from the butcher
2 large local chicken or duck eggs
a few slices of your favorite cheese
a handful of frisée salad, arugula or spinach
olive oil or butter
Heat the oven to 350ºF.
First, spread the bacon on the baking sheet lined with aluminium or parchment paper. Cook in the oven for 15 minutes, until nicely golden.
While the bacon is cooking, slice your bread. I use one slice of bread cut in two for each sandwich. Toast the bread if you’d like. Spread the bottom slice of your sandwich with mustard. Drizzle a pan with the oil or butter and add the mushrooms, stirring once in a while, until golden brown. Set aside and fry the eggs on the same pan, adding more oil or butter to the pan beforehand if needed. Slice some cheese.
Once the bacon is ready, assemble your sandwich. Place the mushrooms on top of the mustard, then the bacon and the egg. Top with some greens and devour!
Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.