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Yield: 1 Sandwichs
Pimento Cheese doesn't have to be bland, and neither does your breakfast. This recipe for The Ultimate Breakfast Sandwich will get you going and fill you up with bold flavors.
I was about to go out for a breakfast of an egg sandwich at one of the chain restaurants when I realized that I already had bacon in the Frig. I figured that I could make a similar sandwich better, and for less money than I could go out.
Guess What, it fit both of my criteria. It was WAY BETTER than I would have bought, and I'll end up having 8 sandwiches (I froze rolls) for the price of 2. A great deal all around.
You better be hungry when you make these, or plan on sharing one of these bacon and egg sandwiches with a friend. Not only does it taste great, but it's real rich and very filling.
1. If you've got the time, take the Pimento Cheese out to warm up an hour or so before cooking. It'll melt easier if it's warm.
I cut the bacon in half so it'll fit nicely on the roll. Then, I cut 1/2" slits in the fat side to keep the bacon from curling up. You could also cook the bacon in your oven, and have to cut the slits, but then you won't get the little brown bits that help make bacon so delicious.
2. Leave the fat in the pan, and turn the heat to medium. Add the eggs, then dust with the Steakhouse Blend, add put some of the dried Chopped Onion on top. Let these cook about half way, then carefully flip them to cook the other side. They're done when the yolk is cooked through.
3. To Assemble:
Roll Bottom, Bacon, Cheese, Eggs, Cheese, Bacon, Roll Top.
Enjoy
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
By Cap'n Ron
