Make This Breakfast Sandwich Recipe for Dinner in the Hudson Valley

Josh Kroner of Terrapin in Rhinebeck shares his recipe for breakfast sandwiches that are the easiest thing to whip up for dinner.

Whether you’ve had a lazy Sunday or a busy Monday, forget the pot roast and pork chops and lean into bacon and eggs instead. After all, who doesn’t love breakfast for dinner? From kids to adults, these breakfast sandwiches are a delicious option for anyone with a hankering for brunch — even if it is 5 p.m. Courtesy of Chef Josh Kroner from Rhinebeck’s Terrapin Restaurant, this recipe is one you’ll want to bookmark for your next sleepy snow day.

A driving force behind the farm-to-table movement since he opened Terrapin in 1998, Kroner is a pro at blending cuisines to create unique dishes that cater to all palates. However, this breakfast sandwich recipe keeps things simple with just four main ingredients that you can whip together in no time. While you might jump to pancakes and waffles when you think breakfast for dinner, these breakfast sandwiches add more flavor and nutrition into the meal with a healthy helping of protein, fat, and spice. 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.”

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. Of course, feel free to swap out any of the ingredients for your own favorites, from Hudson Valley-made sausage to spicy pepper jack cheese. The best part about these sandwiches is how versatile they are, so you can make them countless times with new ingredients in each variation.

Josh Kroner’s Breakfast Sandwiches

Course: DinnerCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

A warm and satisfying sandwich that makes the most of breakfast for dinner, courtesy of Terrapin’s Chef Josh Kroner.

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

Directions

  • 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.

Notes

  • Swap the sriracha for ketchup to cut back on the spice for a milder bite.

Related: 8 Breakfast Sandwiches to Order in the Hudson Valley

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