I know that I’ve posted breakfast ideas for pancakes or chocolatey oatmeal in the past, but that might give a false impression. When it comes to breakfast, I usually tend toward the savory rather than the sweet. It might be an attempt to balance the breakfasts of chocolate donuts and orange juice that my father would secretly feed me when he’d drive me to kindergarten. It might be my love for bacon and cheese. It might be the thrill of repurposing leftovers from a week’s worth of dinners to create something entirely new and delicious.
This breakfast sandwich is definitely an example of tasty re-purposing. I woke up on a Saturday confronted with a loaf of beautiful bread that I had asked John to pick up when I panicked about having to stretch a meal to feed 5 when my parents and uncle showed up unexpectedly for dinner. Turns out we didn’t need an extra loaf of bread but this chewy, whole wheat artisan bread was too beautiful to waste. With a freezer well stocked with pesto thanks to our CSA bulk share I knew I had the basics for a delicious breakfast sandwich.
To tell the truth, I’m a little surprised that this is the first breakfast sandwich idea that I’m posting here. Breakfast sandwiches are consumed on a nearly weekly basis in our household. I’m always striving to make one that competes with my favorite restaurant one– grilled sourdough with bacon, eggs, arugula, and tomato aioli. That might be an impossible task though if only because that sandwich can come with sweet potato fries instead of hash browns. Sweet potato fries for breakfast aside, I made this sandwich with softly scrambled eggs, crispy peppered bacon, a handful of arugula and slices of that hearty bread, toasted on the griddle with layers of sweet basil pesto and melted, sharp provolone cheese. A breakfast sandwich so good, you don’t need to have sweet potato fries. You can still want sweet potato fries, mind you, but you don’t need them to be satisfied with this sandwich.
- 4 strips peppered bacon
- 2 tablespoons unsalted butter
- 1 medium garlic clove, smashed
- 4 slices hearty, crusty bread of your choice
- 1/4 cup pesto
- 4 slices sharp provolone cheese
- canola oil
- 4 large eggs, beaten
- salt and pepper
- 1/2 cup baby arugula, washed and dried
Cook bacon over medium low heat until crisp and cooked through. Drain on paper towel lined plate and set aside.
Preheat a griddle or large skillet over medium heat. Place butter and garlic clove in a microwave safe bowl. Cover the bowl with a plate and cook in the microwave for 1 minute on 40 % power or until melted, being careful as the butter can splatter. Brush one side of each of the slices of bread then spread the other side with pesto and a slice of cheese. Toast on the griddle or in the skillet until the cheese is melted and the buttered side is golden brown, about 5-6 minutes on medium low heat. While bread toasts, heat about 1 tablespoon of canola oil in a medium skillet over medium heat. Beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Add the eggs to the pan and gently stir until eggs reach your desired degree of doneness.
To assemble sandwich: Place one slice of the grilled bread on a plate then add half of the eggs. Top with half of the arugula and the bacon then top with another piece of grilled bread.
CSA Count (It’s been awhile, but it’s off-season): 1