I love these breakfast sandwiches, and requested them yesterday for lunch. For obvious reasons, we don't eat them very often, but I had just purchased this great bacon at the Worthington Farmers Market from Curly Tail Farms, plus we had good eggs on hand, and it seemed like the thing to do.
Bacon and bacon fat is absolutely essential to this sandwich. There is really no substitute.
Husbands Breakfast Sandwiches, for 2
6 slices good quality bacon
1/2 red onion, sliced into very thin half moons
3 eggs, beaten lightly
2 sesame seed buns, or good sourdough
yellow mustard
good mayo
Toast your bread or buns, and spead one side with yellow mustard (nothing fancy!) and the other with mayo. Cook the strips of bacon over medium heat until crisp, and remove to drain on paper towels. Add the sliced onions to the bacon fat and saute until transluscent, then lift them from the pan and place on buns. Add the eggs to the pan and cook, twirling the pan to make sure that they cook evenly in one layer, and then fold in thirds. Cut the omelette in half and place half on top of the onions. Place the back on top and then the bun top. Serve alongside tater tots or any other silly comfort food you never let yourself eat. YUM!!
