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Spicy Bacon and Egg on Ciabatta Breakfast Sandwich Recipe

The Stanwich

1

 

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.

Serving Size:

4

Ingredients:

  • 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

Method:

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.

Variations:

The Suzannewich

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.

Notes:

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

 

Article Posted 6 years Ago

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