Bacon, Egg and Cream Cheese Breakfast Sandwich
The classic bacon, egg, and cheese sandwich is the easiest and quickest sandwich you can make. Make a restaurant-quality meal with toasted crusty ciabatta bread, crispy bacon, fried egg, and cream cheese herb spread.
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INGREDIENTS
- 2 large and thin slices of tomato
- 4 strips Bacon, thick-cut
- 2 Eggs
- 2 leaves crunchy Lettuce
- 2 mini ciabatta rolls, gluten-free
- Oil or butter for cooking
Cream cheese spread
- 4 tablespoon cream cheese, softened
- 1 teaspoon Italian dried herb mix
- 1 small garlic clove, minced
- Salt to taste
- Pepper to taste
- ⅛ teaspoon of freshly squeezed lemon juice, optional
INSTRUCTIONS
- Make the cheese spread by combining all ingredients and whisk with a fork until smooth and creamy. Set aside.
- In a medium nonstick pan over medium heat, cook bacon strips until crispy. Remove bacon from the pan and place it on a plate lined with paper towels to drain the excess oil. Set aside.
- For the eggs use the same pan with bacon fat or if you prefer, clean the surface with a paper towel and melt butter or heat oil in the pan. Crack egg into pan one at a time. Season with salt and pepper. I prefer over-hard eggs, for this, you’ll need to cook eggs for 3 minutes, or until white is completely set. Flip with a slotted metal spatula and cook for 3-4 minutes more. See the recipe card notes for other types of cooked eggs.
- Toast the mini ciabatta last, either on a dry pan or oven. For oven, brush the ciabatta cut side up with olive oil and pop into the oven for few minutes until crispy golden brown. Don’t leave the bread unattended, it will burn fast.
- Assemble the breakfast sandwiches by adding one thick layer of cream cheese spread on both ciabatta buns.
- Add more seasoning on top if necessary.
- Add few leaves of lettuce, fried egg, tomato slice, bacon.
- Enjoy warm!
VIDEO
NOTES
How to cook perfect eggs:
Sunny side up: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is completely set. Remove from heat and place on a plate lined with a paper towel to drain the excess oil.
Over easy: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is set. Flip and cook for about 30 seconds more. Remove from heat and place on a plate lined with a paper towel to drain the excess oil.
Over-medium: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is set. Flip and cook for about 1-2 minutes or until yolk is almost set. Remove from heat and place on a plate lined with a paper towel to drain the excess oil.
Over-hard: In a smaller nonstick pan over medium heat, melt a generous tablespoon of butter/per one egg or heat vegetable oil. Once the pan is properly hot, crack egg into pan. Season with salt and pepper. Fry for 2-3 minutes preferably with a closed lid until the white part is set. Flip and cook for about 2-4 minutes or until the yolk is completely set. Remove from heat and place on a plate lined with a paper towel to drain the excess oil.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 470kcal
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