Sweet and Salty Breakfast Sandwich

Recipe by Chef Jean
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE BUNS:
  • Heat oven to 350 degrees F.
  • In a food processor or by hand rough chop the cranberries. In a medium bowl mix the cranberries with 1 tsp brown sugar.
  • Add the dough to the bowl and mix in the cranberries by hand. Just smash up the dough and form back into a ball.
  • Let the dough rest while you prepare the bacon.
  • FOR THE BACON:
  • Lay the bacon slices on a baking sheet covered in foil. Sprinkle with the remaining 2 tsp of brown sugar. Bake for about 10-15 minutes or until crispy. Let cool for a few minutes before removing from pan to drain on paper towels.
  • While the bacon is cooking, cut dough into 4 equal pieces and drop like biscuits onto a lightly greased baking sheet. (They really should look like biscuits). Bake for about 25 minutes or until the tops are completely golden and the bottoms are brown, but not burning.
  • Remove from oven and let cool while you prepare the eggs.
  • FOR THE EGGS:
  • You're just making a simple fried egg(or if you like your scrambled do that instead). Melt the butter in a small frying pan over medium heat. Crack one egg into the pan and let cook until the whites begin to set.
  • If you have room for more eggs add each one after the whites of the others have just started to set so they don't cook together quite as much.
  • Flip the eggs over and cook until desired doneness. I do mine for about 2 minutes on each side, but it's really up to your taste here.
  • Remove eggs from pan and let rest on a plate while you assemble the sandwiches.
  • TO ASSEMBLE:
  • Cut the buns in half and but one slice of cheese, one fried egg and two slices of bacon on each.
  • Grab a napkin cause these are a little messy :).
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