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Josh Kroner of Terrapin in Rhinebeck shares his recipe for breakfast sandwiches that are the easiest thing to whip up for dinner.
Josh Kroner
Terrapin, Rhinebeck
The Situation: When he’s hungry and needs food in a hurry, Kroner says, “I get a craving for a bacon, egg, and cheese sandwich. They’re so easy to make—and the sandwiches are real comfort food for my family.”
The Solution: Kroner has elevated these sandwiches to an art form. He says super-fresh, high-quality ingredients are the make-or-break details—great brioche buns from a bakery, cage-free eggs with no added hormones or antibiotics, a very sharp cheddar, and thick slices of applewood smoked bacon are his go-tos.
Here’s Why: Who doesn’t love breakfast for dinner?
Breakfast Sandwiches
Serves 4
Ingredients:
8 thick slices of applewood smoked bacon
3 Tbsp butter
4 brioche hamburger buns
4 thick slices of extra-sharp cheddar cheese
8 eggs
Sriracha or hot sauce, to taste
Cook the bacon—bake it in the oven on a lined pan at 350°F for 20–30 minutes, or in a frying pan, flipping often to insure even cooking. Place cooked bacon on a plate lined with paper towels.
Place a large non-stick frying pan over medium heat and melt 1 tablespoon of butter. Cook two split buns at a time until toasted. Then add another tablespoon of butter and toast the other two buns. Set aside.
Turn on broiler. Place the cheese on the bottom half of each bun and place on a foil-lined sheet pan that will fit under your broiler. Broil until the cheese is bubbly and slightly browned.
Heat the frying pan again on medium heat. Melt the remaining tablespoon of butter. Working in batches of four eggs at a time, cook the eggs over easy. First crack the eggs two at a time into a small bowl, making sure the yolk doesn’t break. Then pour the eggs into the hot pan. Let them cook until the white is mostly set. Then with a plastic or silicone spatula, carefully flip the eggs. Cook for 30 seconds.
Remove eggs to a warm plate and season them with salt and pepper.
Build your sandwiches: Place the cheese-covered bun bottoms on four plates. Carefully transfer two eggs on top of each then add two slices of bacon, and a generous amount of Sriracha (or your favorite hot sauce). Cover with the bun tops and serve immediately.
