Here, we simplified the recipe to call for purchased ciabatta, which is easier than making your own flatbread. But if you feel like baking bread, go ahead and substitute with homemade flatbread. Either way, it’s a great combination that truly lives up to all of Stan’s hype.
- 2 slices bacon
- 1 large ciabatta loaf, halved horizontally and cut crosswise into quarters
- Perfect Saute Seasoning or salt and freshly ground white or black pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 1 red onion, sliced 1/2 inch thick
- 8 large eggs
- Several dashes of hot sauce
- 2 tablespoons unsalted butter
- 1 cup (4 ounces) grated aged cheddar cheese
In a medium skillet over medium-high heat, cook the bacon until crisp, 3 to 5 minutes. Transfer the bacon to a paper-towel-lined plate. Reserve the pan fat.
Preheat the broiler.
Place the 8 pieces of bread cut side up on a baking sheet. Drizzle with the bacon fat and season lightly.
Heat the oil in a grill pan or skillet over high heat until hot, but not smoking. Grill or sear the onions with a pinch of seasoning until charred and tender, 5 to 7 minutes, turning once. Crumble in the bacon.
In a large bowl, whisk together the eggs, a pinch of seasoning, and the hot sauce until slightly frothy. Melt the butter in a nonstick or other skillet. Add the eggs and sprinkle with the cheese. Once the eggs have begun to very lightly set, begin to stir them gently using a heat-proof rubber spatula. Make sure to scrape all edges of the pan. Continue this process until the eggs are creamy and just cooked through, about 2 minutes. Remove from the heat and cover.
Broil the bread until lightly toasted, about 1 minute (watch closely to see that it does not burn). Divide 4 slices of bread among 4 serving plates. Place some of the scrambled eggs on each slice. Spoon the onion-bacon mixture over the eggs. Top with the remaining slices of bread.
Stan’s wife, Suzanne, loves this open-faced breakfast sandwich with chorizo and onions. To make it, saut’ fresh chorizo sausage (removed from the casing) with some chopped yellow onion and a garlic clove or two. Top a slice of toasted country white bread with a fried egg (preferably over-easy), and sprinkle the top with the chorizo mixture and some grated Monterey Jack cheese. If you have tomatillo salsa or a julienned roasted poblano chile pepper on hand, add a little of that before sprinkling with the cheese. Place under the broiler until the cheese is melted, about 2 minutes.
Reprinted with permission from Bromberg Bros. Blue Ribbon Cookbook by Bruce and Eric Bromberg and Melissa Clark, copyright © 2010. Published by Clarkson Potter, a division of Random House, Inc.
Photography by Quentin Bacon