Maple Bacon Breakfast Sandwich
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There is nothing better than starting off a Saturday with a delicious home cooked breakfast, and if you are not a breakfast person, I think this insanely delicious breakfast sandwich is going to change that. It’s sweet, spicy, cheesy and the perfect way to start a weekend! This is super simple to make, and you can definitely skip lunch with this one! This would also be a great recipe to make for your overnight holiday guests.
You will need some fresh ciabatta, butter, an egg, three slices of bacon, some real maple syrup and pepper jack cheese.
Slice up some ciabatta lengthwise and carefully remove some of the inside bread to make room for everything else.
Butter both sides of the ciabatta.
Add about two ounces of shredded pepper jack cheese. I think the pepper jack gives this sandwich the perfect little spicy kick. You could use cheddar or jack, but I really think the spice makes it! Pop the bread in a 400 degree oven for about 10 minutes until the cheese is melted and bubbly.
In a large skillet, fry the bacon over a medium high flame until it is crispy.
When the bacon is cooked, place it on a wire rack and let it cool for a few minutes. When it cools, brush both sides with the maple syrup.
Reduce the skillet heat to a medium low flame, but make sure to leave the bacon fat in the pan. Carefully crack the egg in the skillet and season with some salt and crushed red pepper.
When the egg white starts to bubble, carefully flip the egg and cook for another 30 seconds for over easy.
Assemble the sandwich by layering on the bacon and egg. Enjoy!!
Ingredients
- 1 ciabatta roll (or a slice of ciabatta)
- 1 tablespoon salted butter
- 2 oz pepper jack cheese, shredded
- 1 egg
- 3 slices of bacon
- 1 tablespoon real maple syrup
Instructions
- Preheat the oven to 400
- Slice the ciabatta bread in half lengthwise and carefully remove some of the inside bread
- Butter both sides of the bread
- Add in the cheese and set aside while you cook the bacon
- In a large skillet cook the bacon over medium high until crispy
- Remove the bacon from the skillet and place on a wire rack and let cool
- Reduce the skillet heat to medium low but do not drain the bacon fat
- When the bacon has cooled a bit, brush both sides with the maple syrup
- Put the ciabatta in the oven and let it cook while you fry the egg
- Carefully crack the egg into the hot bacon fat
- Season the egg with some salt
- When the white of the egg starts to bubble, carefully flip the egg and cook for about 30 seconds for over easy
- Take the ciabatta out of the oven after about 10 minutes or when the cheese is melted an bubbly
- Assemble the sandwich by layering on the bacon and the egg
- Slice in half and enjoy!
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