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Ultimate breakfast sandwich

So I woke up on this beautiful Hawaii morning, and just like all of you that love food. I decided to create the ultimate breakfast sandwich.
I like turkey bacon so that's what I used. I got my favorite cast iron pan nice and hot but to hot. Cooked the bacon some nice and crispy some a little less. In a shallow pot I had some water with a little vinegar and a pinch of salt, for poaching my eggs. I then toasted two slices of bread (whole grain, straight from the freezer). I spread some butter on the bread after toasting placed about four pieces of crispy bacon and two med. cooked poached eggs. Ketchup on half. Made me some french press Kona coffee, and sat down to partake in this masterpiece. Had a couple of bites from the half with the ketchup, Hmmmmm its ok but not what I was looking for. Then a couple of bites from the one with out ketchup still no wow! I then made another sandwich with not so crispy bacon and soft poach eggs. On one half I sprinkled Fleur de sel. The other, plain with spicy ketchup on side (sriracha and ketchup). Still pretty good but still not wowing me. As I drank my Kona coffee I realized what went wrong. I remember my French Chef always telling me to start with fresh ingredients. The BREAD WAS FROZEN! and not so good bread to mention. I was too lazy to drive the two minutes to the grocery store. I may have ruined my chance to make the ultimate breakfast sandwich (in my opinion). I could of gotten some nice country bread or some croissants etc... but my laziness took control of me and I had to settle for less. I will try again but this was the moment, the window of opportunity, Fourth quarter 4 & goal on the 1. It wont be the same. But i'll try.

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  1. Ultimate for me - back bacon lightly cooked (hate crispy bacon), sliced mushrooms lightly fried. On toast. With ketchup.

    1. The best breakfast sandwich I've ever had is a big buttermilk biscuit, with 2 scrambled eggs, melted sharp cheddar and applewood smoked bacon - Blue Jay Cafe in San Francisco.

      1. Simplicity at its best with a fried egg sandwich.

        Egg broken into an appropriately hot skillet, allow to set edges, break yolk and gently fork yellow into white to create a marbling effect, flip to finish. Turn onto untoasted wheat bread slice with mayo. Salt and generously pepper. Top with second slice of mayo'd bread. Enjoy!

        Sounds pretty good for supper tonight.

        2 Replies
        1. re: CocoaNut

          i eat this same sammy but with lemon pepper. mmmm...

          1. re: CocoaNut

            I've recently gotten back into fried egg sandwiches. Like yours except toasted bread. Maybe not the ultimate but damn fine.

          2. I'm sorry, but you people are all crazy. Turkey bacon? In the ULTIMATE breakfast sandwich? I mean, it's an OK substitute if it's all you've got or if you need to cut fat for health reasons, but there's no way it's the ultimate. If we're talking ultimate here, in my world, it's a couple of perfect over-easy farm eggs (anyone can taste the difference between fresh local farm eggs and supermarket eggs) cooked in plenty of butter, just-crisp thick-cut peppered bacon, a couple of nice slices of melted gruyere cheese, and some cholula sauce on toasted, homemade rosemary-olive oil bread. I'll take the Kona coffee, though. Now THAT'S breakfast.

            9 Replies
            1. re: monopod

              I think turkey bacon tastes better than pork bacon. It would be on my ultimate breakfast sandwich.

              1. re: monopod

                You're getting close, but you need to cook up those eggs in olive oil, and add a slice of provolone , and if you've got a homegrown tomato, a slice of that as well.

                1. re: weezycom

                  Nope, it's gotta be butter. Olive oil has its place, but not in cooking eggs for breakfast. Agreed on the homegrown tomato, though (maybe a perfectly ripe Mr. Stripey?).

                  And I just don't get the turkey bacon thing - am I missing out here? Every time I've tried turkey bacon it's gummy and just tastes like salt and smoke flavoring. Are there good brands out there?

                  1. re: monopod

                    Can you spell "duck fat"? Now that's my lipid of choice frequently. Unless I've fried bacon and then it's bacon drippings.

                2. re: monopod

                  Actually it turns out that almost no one can reliably discern between various eggs in a blind tasting. Read to the end of the linked article.

                  http://www.seriouseats.com/2010/08/wh...

                  1. re: monopod

                    You eat over easy eggs in a sandwich??? That seems incredibly messy.

                    1. re: c oliver

                      Over easy so you can pop them and have them soak into the bread.

                      1. re: funniduck

                        I should have read the whole thread before posting because I realized that later. Sounds great.

                    2. re: monopod

                      Some people are not crazy, but do not eat pork for religious reasons. YMMV.

                    3. I think any breakfast sandwich I have anywhere in Hawaii would be the ultimate breakfast sandwich for me. :o)

                      But in earnestness, I've found that the simpler I make things, the more I enjoy the sandwich. I love turkey bacon too, but for sandwiches I like using the real stuff cooked just before it turns super crispy. On good bread (something not too strongly flavored, so not rye or anything like that), American cheese, a slice of cold tomato, lots of pepper, not-too-overly-cooked fried egg with the egg yolks broken, but still undercooked slightly. Ahh....