The Perfect Breakfast Sandwich

Hello and welcome to Djalali Cooks! It’s no secret that we are serious fans of sandwiches at the Djalali house. We are also really into breakfast food. So we usually make breakfast sandwiches a few times a week. I often incorporate leftover meat, but the true favorite is the Bacon, Egg and Cheese – The Perfect Breakfast Sandwich!

I think what makes this the perfect breakfast sandwich is the addition of dressed arugula. Much like the herb salad that topped my Quiche Lorraine, the acid from the dressing really complements the richness of the bacon, egg and cheese. Let’s begin by preheating the oven to 350 degrees. Line a sheet tray with a cooling rack, lay your bacon in a single layer on the cooling rack. Bake the bacon for about 15 minutes, or until it’s done to your liking.

While the bacon is baking, dress a handful of arugula with a drizzle of olive oil and a splash of apple cider vinegar. Season with a good pinch of Kosher salt and fresh cracked pepper. Toss it well and set aside.

I use two eggs per sandwich and I like to beat them well in a large measuring cup. I use a 9″ nonstick egg pan. Unwrap your cheese slices and have them ready to go before you start cooking the eggs. And have your lid on standby. Over very low heat, melt a pat of butter and pour in your beaten eggs.

While the eggs continue cooking and the cheese melts (with the lid on and the heat off), toast your English Muffin and butter both sides.

Remove the lid from your egg pan, the cheese should be melted and you can see the bottom of the egg is perfectly cooked with no browning. I have found that cooking eggs this way yields creamy, moist scrambled eggs.

Top one side of the English Muffin with the egg and cheese. Then top with bacon. Then add your dressed arugula.

And there you have it! The Perfect Breakfast Sandwich!

To Season or Not to Season the Eggs?

I do not salt or pepper the eggs. Here is why: for starters, I use salted butter in the egg pan and to butter my muffin. I think the bacon adds a ton of savory, salty flavor. And thirdly, we seasoned the naturally peppery arugula with salt and pepper.

This is our favorite breakfast sandwich, what’s yours? Leave a comment here, or reach out on facebook, Instagram or Pinterest and let me know how you like to breakfast sandwich!

Meet the Crew

I have shared a few pictures of our pups on social media, but I thought I’d properly introduce you to them here. Meet Dante, Penny and Sadie!

Dante is four years old, we adopted him when he was six months old, from Rocket Dog Rescue in California. He’s a very good big brother who takes care of his little sisters. He is currently employed as the Number 1 Guard Dog. (He works for treats.)

Penny is two years old and we adopted her from the same California Rescue as Dante, when she was 5 months old. She and Dante immediately bonded and have a very special relationship. Penny is the sassy one of the bunch, always making us laugh with her antics.

Sadie is about 1.5 years old. We don’t know for sure because she came to us as a stray. She was homeless in our Athens Neighborhood for some time before she followed us home one Sunday Morning last year. She’s been with us ever since. She and Penny love to wrestle and chase squirrels together. Sadie is more than twice the size of Penny and Dante, but she fully believes she is their size!

Thank you all for joining me today! The countdown to Christmas is on, so stay tuned this week as we prepare some great holiday dishes. Take care and be well, everyone! See you soon, xo Kelly

Print Recipe

The Perfect Breakfast Sandwich

(3 votes, average: 5.00 out of 5)

Loading...

Breakfast, Brunch – American

By Kelly Djalali – Serves: Makes 1 Sandwich

Prep Time: 10 Minutes – Cooking Time: 15 minutes – Total Time: 20 Minutes

Bacon, egg and cheese with dressed arugula makes for a perfectly balanced breakfast sandwich.

Ingredients

• 2 Large Eggs, beaten
• 1 pat of Butter, plus more for buttering the muffin
• 2 slices American Cheese
• 2 strips Bacon
• 1 handful Arugula
• Drizzle of Olive Oil
• Splash of Apple Cider Vinegar
• Pinch of Kosher Salt and Cracked Pepper
• 1 English Muffin, toasted and buttered

Instructions

1

Preheat oven to 350 degrees.

2

Bake bacon on a cooling rack set in a sheet pan for 15 minutes, or until desired doneness is achieved.

3

While the bacon is baking, dress a handful of arugula with a drizzle of olive oil and a splash of apple cider vinegar. Season with a good pinch of Kosher salt and fresh cracked pepper. Toss it well and set aside.

4

Beat the eggs in a large measuring cup and melt butter in a nonstick pan over very low heat.

5

Pour in the beaten eggs and begin stirring them.

6

Keep stirring as the eggs begin to coagulate, coax the eggs toward the center of the pan and create a round shape.

7

Once the bottom of the eggs are mostly firm and the top is still loose, use a spatula to flip the eggs.

8

Immediately add the cheese slices, cover and turn off the heat.

9

Lay the egg and cheese on one half of the muffin, then the bacon, then the arugula, top with the other half of the muffin.