The Sunday Morning Sammie
 
Cook time
Total time
 
Ingredients
  • 4 rolls of your choice (I bought mine, but may I suggest these brioche buns)
  • 8 slices high quality bacon, cooked until crisp
  • 1 tablespoon unsalted butter, plus more for the rolls
  • 2 shallots, sliced thinly
  • 8 large slices of apple, sliced very thinly
  • 4 slices high quality cheese (I used an aged white cheddar, but Havarti or Swiss would be great)
  • 6-7 eggs, beaten
  • 2 teaspoons crème fraiche or sour cream
Instructions
  1. Preheat your oven to 400 degrees F. To cook your bacon, you can either cook it in a frying pan for 10-12 minutes or so, until crisp, or you can use my oven method. Place the bacon on a cooling rack on top of a baking sheet. Bake at 400 degrees F for 15-18 minutes, until crisp. Be sure that your bacon isn't too fatty and that your oven isn't too dirty, otherwise that can cause a small fire from the fat hitting the dirt. Just be careful! I make bacon like this at least once a week and have never had any problems.
  2. Now, prepare everything else before you get your eggs going. Thinly slice your shallots, then melt 1 tablespoon of unsalted butter in a small pan and add them to it. Cook over medium heat for about 15 minutes, until caramelized. You can let these cook, stirring occasionally, while you work on the other components. Spread a bit of butter on each side of the sliced rolls, then toast in a 450 degree F oven for 5-10 minutes, until golden. When they come out of the oven, place a thin slice or two of cheese on the bottom half of the roll, so it melts a bit. When bacon is ready, cut the slices in half. I used 2 slices of bacon per roll, because I figured that, hey, it's Sunday and the Kramers like bacon.
  3. Now you can begin your eggs. Heat a medium sized sauce pot over medium heat and add in a little olive oil to coat. Beat the eggs together and pour them into the pot. Use a rubber spatula and stir the eggs often, to prevent them from burning to the bottom. If you need to, remove them from the burner, stir a bit, then return them to the burner. When they are still a bit runny, add in the crème fraiche or sour cream and stir to combine. When they are cooked to your liking (mine usually take about 8-10 minutes over medium to medium-low heat), add them to the sandwich along with the bacon, caramelized shallots, and apple. Press down on the top bun to secure it and serve with some orange juice, coffee, or a cocktail.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/04/18/the-sunday-morning-sammie/