Deconstructed Bacon & Egg Breakfast Sandwich

Date Completed: 1/7/2024

Simple Comforts: Soups, Stews & Sandwiches

Process Report:

This was fun to make on a lazy Sunday morning, but it was quite involved for just two ramekins of breakfast.

The prep work involved cooking the bacon, which I did in the oven, and chopping some tomatoes. I also needed to poach an egg for each “sandwich.” I hadn’t done this since I learned it for the How to Cook Eggs post in February 2021. Long time!

Once all the components were prepped, I just loaded it all in layers into the ramekins. Then I soaked the layers in heavy cream and topped with nearly half a cup of cheese per “sandwich.” They rested for 15 minutes and then baked for 15 minutes.

Taste Report:

These were somehow too rich and yet not filling enough. Each one had a quarter cup of heavy cream poured over it which is certainly the root cause of the over-richness. If I made them again, I would reduce that to a tablespoon or two per ramekin!

I really liked the combination of the bacon, tomatoes, green chiles, and cheese (of course!). I think these would be fun with some diced jalapenos instead of the canned chiles.

The poached egg was yummy, too!

Leftover Report:

No leftovers at all - boo! I will say, this recipe seemed extremely simple to scale to different portion sizes.

The recipe says you can assemble them the night before and just bake in the morning. I wasn’t sure about that strategy since the egg was poached, but maybe?

I think these would be great for a brunch paired with a fun salad.

Mess Report:

Anytime a recipe calls for an assembly line of ingredients I feel like my countertops explode!

My goal for the project this year is to make one recipe from every single cookbook! I’m excited for this little boost!