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Breakfast Sandwiches

Source of Recipe

From "An Unapologetic Cookbook" by Joshua Weissman


Recipe Introduction

"If you're not familiar with Eggslut, it's an incredible restaurant that serves one of my favorite breakfast sandwiches ever. This is inspired by that sandwich. Alvin, if you're reading, love you, my man."

List of Ingredients

◦ 6 large eggs
◦ 4 tablespoons unsalted butter, divided, plus more to toast
◦ 1 tablespoon cr�me fra�che
◦ Kosher salt and freshly cracked black pepper, to taste
◦ � bunch of chives, thinly sliced
◦ 4 sandwich buns
◦ Ultra-garlicky mayo, to spread, if desired (recipe follows)
◦ 8 slices cooked bacon
◦ 8 slices cheddar or Gouda cheese


Recipe

In a medium saucepan, bring 1 inch of water to a gentle simmer over medium heat. Place a heatproof bowl on top of the pot, making sure the bowl does not touch the water.

Crack the eggs into the bowl, along with 2 tablespoons butter. Cook, constantly whisking, for 8 to 10 minutes, or until the eggs are cooked and starting to finely curd and come together. Remove from the heat while still creamy and soft. Whisk in the remaining 2 tablespoons butter, along with the cr�me fra�che, until melted and well distributed. Season to taste with salt and pepper. Fold in the chives.

Toast the buns in a pan with butter until golden brown on the cut sides. To assemble each sandwich, spread ultra-garlicky mayo on the bottom buns. Then add two slices of bacon, followed by a generous mound of scrambled egg, and finally two slices of cheese. Torch or broil to melt the cheese. Top with your other half of the bun, and enjoy immediately.

Serves 4





❧ Ultra-Garlicky Mayo:

◦ 1 cup mayonnaise
◦ 4 cloves garlic, grated
◦ 4 cloves garlic, saut�ed in oil until toasted (see Note)
◦ 3 cloves black garlic, finely minced
◦ Kosher salt, to taste
◦ 1 tablespoon sherry vinegar

In a medium bowl, stir together all of the ingredients until thoroughly combined. Chill.

This mayo tastes best after sitting and allowing the flavors to marry for at least a few hours and ideally overnight. Store in an airtight container in the refrigerator for up to one week.

Makes 1 cup



� Note:
For the toasted garlic, thinly slice the garlic. Place it in a small skillet, add enough olive oil or neutral tasting oil to cover, and cook over medium heat until the garlic is golden brown. Once golden, immediately strain before it burns. Let it cool completely. You can save the oil for a different use, such as adding to salad dressing. Use that toasted garlic, and love your life.