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NYC has some of the best breakfast sandwiches, but I love making them at home, but sometimes they can take a lot of time. So I decided to make them in a big batch and make them for the rest of the week. Just reheat and go… just be sure to leave an encouraging messaging on your sandwich paper 🙂
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Ingredients
12 eggs
1 red pepper, diced
1 green pepper, diced
salt & pepper
6 slices of square sourdough, toasted (or grilled using the butter below)
2 Tbsp of butter
12 slices of cheddar cheese
Onion Jam
2 onions, sliced
bunch of thyme
1/3 cup red win vinegar
1/2 cup stock
Dill sauce
1/2 a bunch of dill
1/4 a bunch of parsley
1/3 cup of Olive oil
1 shallot, chopped
salt & pepper
1/4 cup red wine vinegar
Method
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Start by heating a little oil in a pot over medium heat. Add the onions and sauté for 3–5 minutes, until they turn slightly golden. Stir in the thyme, salt, pepper, and red wine vinegar. Let it cook down until the vinegar evaporates, then pour in the stock. Reduce the heat to low and let it simmer for 10 minutes. Set aside — this is your onion jam.
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Next, make the dill sauce. Combine all the ingredients in a blender with 1/3 cup of water. Blitz until smooth, adding a splash more water if needed until it reaches a pourable, dressing-like consistency.
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For the eggs, preheat your oven to 350°F and place a roasting tray with water on the bottom rack — this adds moisture while baking. Whisk the eggs in a bowl, season with salt and pepper, and pour into a lined baking dish. Mix in the chopped peppers evenly. Bake for 15–17 minutes, or until just set.
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To assemble, lay down a slice of bread, spread on the onion jam, add a square of the baked egg, your cheese of choice, and a drizzle of dill sauce. Top with the second slice of bread. Eat it fresh, or wrap in sandwich paper and freeze for later.
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When you’re ready to enjoy one from the freezer, cut it in half and reheat in the oven at 350°F for about 8 minutes.
Nutrition Breakdown
cals: 420 • fat: 24g • protein: 26g • carbs: 25g
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