Classic Breakfast Sandwich
Classic Breakfast Sandwich
|
Ingredients (by # of sandwiches) |
1 |
2 |
3 |
4 |
5 |
6 |
7 |
|
Eggs |
1.5 |
3 |
4.5 |
6 |
7.5 |
9 |
10.5 |
|
Cheddar Cheese, 1 oz slices |
1.5 slice |
3 slices |
4.5 slices |
6 slices |
7.5 slices |
9 slices |
10.5 slices |
|
Canadian Bacon |
2 slices |
4 slices |
6 slices |
8 slices |
12 slices |
16 slices |
20 slices |
|
Spinach Basil Pesto |
½ Tbsp |
1 Tbsp |
1 ½ Tbsp |
2Tbsp |
3Tbsp |
4Tbsp |
5 Tbsp |
|
Bread |
2 slices |
4 slices |
6 slices |
8 slices |
10 slices |
12 slices |
1 slices |
|
Salt and pepper |
Season |
Season |
Season |
Season |
Season |
Season |
Season |
|
Butter and olive oil for griddle |
To Serve |
To Serve |
To Serve |
To Serve |
To Serve |
To Serve |
To Serve |
Directions:
Fry the Canadian bacon in a little butter over medium heat until lightly browned, then hold in the warmer, covered until ready to assemble sandwiches
Scramble the egg with a fork. Add a dash of salt and fresh ground pepper. Heat about ½ Tbsp butter in a nonstick pan until melted Add the egg. Stir periodically until it begins to set, then gently form it into an oval shape that matches the size of the bread. When the bottom has set, flip to cook through. Cooked egg can be held in a warmer (or warm oven on very low heat) until ready to serve.
Prepare the Sandwich:
Heat the cast iron pan to medium heat.
Lightly butter one side of each slice of bread and set the buttered sides together. Spread pesto on the un-buttered side of the top slice. Cut one cheese slice in half and set on top of the pesto, covering as much of the bread as possible. Place Canadian Bacon and egg on the sandwich. Top the egg with the half slice of cheese and then cover with the other slice of bread (buttered sides should be facing out).
Fry for 3-5 minutes on each side, until exterior is crispy and cheese is melty.
Cut in half diagonally to serve.
