I’ve never been one for breakfast. I’ll have a tub of yogurt once I get into the office most days, but I view that as the kind of eating that is purely to provide me with enough energy to get through the morning, not for any real gastronomic delight. Some days require breakfast, though. For instance, mornings after discovering that you’ve been “overserved” yet again at the local watering hole practically require that breakfast consist of more than 3 Advil and a pint of tap water. And now that I have my new toy, there seems to be no obstacle it cannot overcome. Hence, the best breakfast sandwich – ever.
The Best Breakfast Sandwich – Ever
For two sandwiches, you’ll need:
½ large red onion, sliced
1 tablespoon balsamic vinegar
2 tablespoons milk or water
4 slices bacon
4 slices whole wheat bread
4 slices tomato
3-4 ounces swiss cheese, sliced thinly
salt & pepper
Heat olive oil in a nonstick skillet and add sliced red onion. Cook over medium-low flame for 5 minutes. Add a hefty splash (approximately 1 tablespoon) of balsamic vinegar. Go back to bed. Get up at commercial breaks to stir the onions.
Let the onions cook until caramelized – sweet and sticky – which can take up to 40 minutes.
Scramble four eggs with milk or water, salt and pepper in a bowl. Once the onions are done to your liking, pour in the eggs. Proceed as you would for a frittata or omelet, pulling the egg away from the sides and allowing the raw egg underneath the cooked. Once cooked, remove from the skillet, set aside and wipe out the pan. Toss in bacon slices and fry ‘em up.
While the bacon is frying, turn on the panini press, slice up the cheese and tomatoes and butter the bread. After the bacon is suitably drained and crisp, it’s time to assemble:
Bread – butter side down
Bread – butter side up
Toss these monstrously large sandwiches onto the press and suffer through the wait.
It’s totally worth it.
If you’d like to challenge my assertion that this is the best breakfast sandwich ever with your own creation – I’d love to hear about it!