Bacon, Egg, and Cheese Breakfast Sandwich for a Crowd
A classic breakfast sammie with a gourmet twist. Perfect for any time you have house guests, are on vacation or holiday, or spending time with family and friends, this is the easiest, and tastiest, breakfast to impress.
Servings 4 - 6
Ingredients
For the Bacon:
- 6 slices thick-cut no sugar added bacon
For the Sandwich:
- 1 loaf fresh focaccia or ciabatta bread
- 1/4 cup prepared pesto
- 6 slices goat cheddar cheese
- 1 large handful baby arugula
For the Eggs:
- 6 large pasture-raised eggs
- 1 tablespoon water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons ghee
- 2 tablespoons chopped fresh chives
Instructions
For the Bacon:
- Line two baking sheets with parchment paper and set one aside.
- Add the bacon to one of the baking sheets and transfer to the oven on the middle rack. Turn the oven to 400. Bake until the bacon is crisp, about 18-20 minutes.
- Remove from the oven and transfer the crispy bacon to a paper towel lined plate. Set aside until you’re ready to assemble the sandwich. Keep the oven at 400.
To Assemble, Part One:
- With a serrated knife, carefully cut the focaccia loaf (or ciabatta bread) in half, opening the loaf up like a book.
- Transfer the top side of the focaccia/ciabatta to the prepared baking sheet, crust side down. Layer on the goat cheese slices, covering the entire surface of the bread.
- Transfer to the oven and bake until the bread is slightly crisp and the cheese is melted and bubbly, about 5 minutes. Remove from the oven.
- Add the other half of the focaccia loaf/ciabatta bread to the baking sheet, crust side down. Spread the pesto across its surface, ensuring the pesto gets to all the edges and corners.
- Transfer back to the oven and bake for an additional 3 minutes until the pesto is fragrant and the cheese on the other half of the bread is totally melted. Set aside.
For the Eggs:
- While the bread is toasting, make your eggs. In a medium bowl, add the eggs, water, salt, and black pepper. Whisk well until pale yellow and fluffy.
- Heat a medium, non-stick skillet over medium-low heat. Once hot, add the ghee.
- Once the ghee has melted, add the eggs. Cook slowly, letting the eggs cook undisturbed for about 30 seconds, then start pushing the sides in towards the middle with a silicone spatula. Once the eggs are almost done, stir in the chives and remove from the heat. Set aside.
To Finish Assembling:
- To the side with the cheese, add the bacon slices in three vertical rows, pressing down slightly so they stick to the melted cheese. You want to arrange the bacon this way so that when you cut the sandwich, you get bacon in each piece (a must!).
- To the side with the pesto, add the scrambled eggs, spreading out evenly. Top the eggs with a handful of arugula.
- Carefully add the cheese and bacon side on top of the egg and pesto side, pressing down gently. Using a serrated knife, cut the sandwich into 4-6 pieces, depending on your desired sandwich size. Alternatively, you can cut the sandwich into 5 pieces, and then cut those in half to make 10 mini sandwiches. Enjoy!