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Classic Breakfast Sandwich
About This Recipe
|Yield:||Makes 2 sandwiches|
|Active time:||20 minutes|
|Total time:||20 minutes|
|Special equipment:||paper towels, large baking sheet, large skillet, spatula|
|This recipe appears in:||Sandwiched: The Breakfast Sandwich|
- 2 Kaiser rolls, split in half
- 2 tablespoons unsalted butter, softened
- 4 strips thick-cut bacon
- 3 ounces thinly sliced deli ham
- 4 large eggs
- Salt and pepper
- 4 thin slices yellow American cheese
Place 2 paper towels on large baking sheet. Spread interior and exterior of rolls with butter.
Cook bacon in large skillet over medium heat until crisp and golden on both sides, about 7 minutes. Transfer to paper towels.
Add ham to now empty skillet and cook just to warm through, about 20 seconds. Transfer to baking sheet. Add eggs to skillet and season with salt and pepper. Cover and cook to desired doneness, 4 to 6 minutes. Carefully transfer to baking sheet.
Place rolls, cut-side down, in now empty skillet and cook until light golden, about 2 minutes. Flip over with spatula, then top bottom side of each roll with half of ham, 2 bacon strips (broken in half), 2 eggs, and 2 cheese slices. Place top roll over cheese and lightly press down with spatula. Flip and cook until top is light golden, about 2 minutes. Transfer to plates; serve.