Sandwich #228–“Less is More” Candied Bacon, Scrambled Egg and Parmesan Breakfast Sandwich

By 300 Sandwiches

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228candybaceggsandLOSometimes I have to remind myself that less is more.

Candied bacon is the worst thing to happen to me. I didn’t really eat that much bacon before, but now, with a candy coating, I can devour more than a few strips. I eat them like they’re carrot sticks or celery. This can’t continue much longer if I plan on fitting into my clothes for a while, or looking sexy for my devoted boyfriend.

Instead of wolfing down the bacon straight from the oven, I had to put it to use on a sandwich (that is why we’re here, people!). I got up super early this morning, baked up a fresh batch of maple candied bacon, and worked on breakfast sandwiches with cheesy scrambled eggs…and caramelized onions, something also rich and buttery. Why not? I had time this morning.

You need a good 45 minutes to slowly cook caramelized onions over low heat. While I worked on breakfast, E sat across from the counter reading his iPad, which I usually get so annoyed by because he then doesn’t make conversation with me, but this morning I thought about how my time to cook caramelized onions in the morning would go out the window once we had kids, kids who would bounce down the stairs of our two-story home and not only ask what’s for breakfast, but once they saw me cooking eggs and caramelized onions, would then declare, “I want French toast.”

“See? In perspective, me reading the iPad isn’t so annoying now,” E said. “In a few years, you’ll be looking upon this time as positively peaceful!” True.

On hand for the sandwich: loose scrambled eggs just like E likes them, with a tablespoon or two of grated parmesan and chives scrambled in butter. Then bacon, candied in fresh maple syrup. I had caramelized onion smothered in butter. And I also toasted the English muffins in a pat of butter on the stove versus the toaster.

Something had to give. My arteries were screaming for mercy.

In the end, I omitted the caramelized onion—between the sweet bacon and the savory eggs, all topped with some shredded greens, I had enough rich flavors to work with. I’m sorry onion, I know you wanted to go to the party, but I had to disinvite you.

The sandwich was flavorful, and E and I scarfed them down while reading the paper in the quiet of our apartment. It was peaceful, and I did appreciate the amount of time I can spend on breakfast now. That said, today’s meal, as E says, “is not on the Cross Fit program.” I promises to feed him something more ab friendly tomorrow, if I can stave off the urge to reach for the bacon and maple syrup again.

2 English muffins
5-6 slices bacon
1/2 cup maple syrup
1/3 tablespoon smoked paprika
1/2 tablespoon cinnamon
pinch of chili powder
5 eggs
1 1/2 tablespoons grated parmesan cheese
1 generous tablespoon fresh chives, chopped
1 cup greens, chopped
1 teaspoon balsamic vinegar or olive oil
pat butter

Make candied bacon: Preheat oven to 350 degrees. Whisk syrup and spices in a small bowl. Lay bacon flat on a baking sheet. Spoon syrup over each side of each bacon slice (you could do the spoon and smooth method, where you spoon some syrup on the bacon, then smooth it over the surface with the back to the spoon. OR, if you like to play with your food, dip bacon in syrup, then put the bacon in between two fingers and run them down the length of each slice. That evenly distributes the syrup and ensures you don’t use too much syrup). Pop in the oven for 10 minutes, rotate the pan, and cook for another 10 minutes. Let cool on wire rack.

Make eggs: place 5 eggs in a nonstick pan with a pat of butter. Scramble over low heat, stirring the eggs with a wooden spoon constantly, until you get the desired consistency. When eggs are about 30 seconds from being finished, add parmesan, chives and black pepper. Remove from heat.

Toast English muffins. Dress greens with balsamic vinegar or olive oil. Layer bacon on English muffins, then greens, then eggs, and top with top of muffin. Serve.

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