Denver Sandwich

READY IN: 50mins




  • Generously butter both sides of each slice of bread.
  • Cook the bread on a griddle over medium heat until lightly brown and crisp on both sides, about 8 minutes.
  • Keep the bread warm.
  • Briefly whisk together the eggs, salt, and pepper and 2 tablespoons water.
  • Add splashes of hot sauce if desired.
  • Whisk just enough to combine the yolks and whites barely.
  • Warm a 7- to 8-inch omelet pan or skillet, preferably nonstick, over medium heat.
  • Scatter half of the bacon in the pan and cook until brown and crisp.
  • Remove the bacon with a slotted spoon and drain it.
  • Add half of the butter to the pan, swirling it to coat the entire surface thoroughly.
  • Stir in half the onion and bell pepper, and saute until softened and the onions are translucent, about 5 minutes.
  • Increase heat to high.
  • Add half of the egg mixture and swirl it to coat the entire pan.
  • Let the pan sit directly over the heat a few seconds, until the eggs firm in teh bottom of the pan.
  • Sprinkle the cooked bacon evenly over the eggs.
  • Tilt the pan so the uncooked egg can flow to the bottom of the pan.
  • The eggs should cook just a touch longer than a traditional omelet, remaining moist but not wet at the center.
  • Pull the pan sharply toward you several times, and then tilt the pan so that the back half of the omelet begins to roll over the front portion.
  • Use a spatula to help fold over the eggs evenly.
  • The omelet should be golden outside.
  • Tip the omelet out onto one of the grilled bread slices, shaping it with the spatula, if needed.
  • Top with the other slice of grilled bread; halve if you wish, and serve the first sandwich.
  • Wipe out the skillet and immediately repeat the process with the remaining bread and filling ingredients.