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Deconstructed Bacon and Egg Breakfast Sandwich

Serves: Makes 2 servings

Ingredients:

  • 1 toasted English muffin, torn into 1-inch pieces
  • 4 slices bacon, cooked until crisp, drained, and crumbled
  • ½ cup diced cherry tomatoes (or other tomato with some flavor)
  • 2 tablespoons diced roasted and peeled hot green chiles (canned is fine)
  • 2 lightly poached eggs (the egg will cook a little more in the oven)
  • Coarse salt and freshly ground black pepper
  • ½ cup heavy cream
  • 1 cup shredded aged Cheddar cheese


Procedures:

You’ll need individual ovenproof bowls or ramekins for this dish, each with about a 12-ounce capacity. If they’re a little big, that’s okay. Feel free to add other ingredients to the mix—crumbled cooked sausage, diced ham, cooked shrimp, roasted red pepper—anything that would taste good with cheese and cream. And what doesn’t taste good with cheese and cream?
  1. 1 Preheat the oven to 425°F. Put about one-quarter of the muffin pieces, bacon, tomatoes, and chiles in the bottom of each of two 12-ounce ovenproof ramekins or bowls. Gently set the eggs on top and season with salt and pepper. Distribute the remaining bacon, tomatoes, and chiles on top of the eggs, add the remaining muffin pieces, and pour the cream over the top. Sprinkle with the cheese. Let the ramekins sit for at least 15 minutes before baking so that the muffin pieces absorb the cream. Note: This can be assembled the night before baking; cover tightly and refrigerate. Add 1 to 2 minutes to the baking time.


  2. Put the ramekins on a baking sheet so they're easier to move when hot. Bake until the cheese is melty and beginning to brown and the cream is bubbling and has mostly been absorbed, 14 to 15 minutes. Let rest for about 5 minutes before serving.

by Sur La Table & Andrews McMeel Publishing

 
 
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