Sourdough Breakfast Sandwich

5 from 4 votes

Sourdough Breakfast Sandwich

Start your day off on the right foot with my easy Sourdough Breakfast Sandwich recipe! Made with just 10 ingredients in little more time than it takes to scramble your eggs, this homemade bacon, egg, and cheese sandwich is tastier (and cheaper!) than anything you can get on the road.

Prep Time15

Cook Time15

Total Time30

Course: Lunch

Cuisine: American

Servings: Sandwich

Calories: 346kcal

Author: Emily Laurae

Equipment

Ingredients

2 slices Bacon
2 Tablespoons Cracked peppercorn aioli 1 tablespoon peppercorns ground + ½ cup mayonnaise + 1 teaspoon lemon juice
2 Sourdough bread slices
1 tablespoon Unsalted butter softened
3 Eggs
¼ cup Greens
2 slices Sharp white cheddar
Sprinkle Cracked Pepper

Instructions

Preheat your oven to 375F to cook the bacon. Line a baking sheet with parchment and place the bacon slices individually on the baking sheet. Bake for 15-17 minutes or until lightly browned.
2 slices Bacon
In a small bowl, combine the ground peppercorns, mayonnaise, and lemon juice. Mix well until the black pepper is evenly distributed throughout the mayonnaise and set the aioli aside.
2 Tablespoons Cracked peppercorn aioli
Preheat your cast iron pan or the pan of your choosing to medium-high heat.
Lightly spread each side of the sourdough bread slices with butter. Place the bread slices on the preheated grill or grill pan and cook for about 1-2 minutes per side or until lightly browned.
2 Sourdough bread slices, 1 tablespoon Unsalted butter
Add a nonstick skillet onto the stove at medium heat.
Meanwhile, crack your eggs and cream into a small bowl and whisk them together with a fork.
3 Eggs
Pour the eggs into the pan and immediately start swirling and mixing the eggs with a spatula while they begin to cook. Continue this process until you start to see larger, egg curds form - this should take about one minute.
Once the eggs have started to set, remove your pan from heat and give the eggs another stir. The eggs will continue to cook slightly even after removing from the heat.
Lay out the grilled sourdough bread slices on your work surface. On one side of each bread slice, spread the prepared black pepper aioli.
Layer greens, followed by bacon, scrambled eggs, pepper, sharp cheddar and the second sourdough slice before cutting in half and serving.
¼ cup Greens, 2 slices Sharp white cheddar, Sprinkle Cracked Pepper

Video

Notes

👩🏻‍🍳 Expert Tips/Expert baking tips

Keep your sourdough bread fresh by following my best tips for storing homemade bread.
The best way to soft scramble eggs is by starting in a cold non-stick pan. I also suggest adding a splash of water or milk to the eggs before adding them to the pan, as the added steam helps to keep the curds soft. Heat over medium low and stir continuously with a silicone spatula to get lovely, tiny curds of soft scrambled deliciousness!
Make extra black pepper aioli — you’ll want to put it on everything! (Seriously. Sandwiches, french fries, potato chips — everything.) It will keep well in the fridge for up to a week.

How should I store leftovers?

These sourdough breakfast sandwiches are best served fresh, but if you have any leftovers, you can wrap them tightly in foil (or place in an airtight container) and keep in the fridge for up to a day.

If you opt to keep the greens off until you serve, you can also freeze the breakfast sandwiches for easy grab-and-go breakfasts. To serve, remove from the freezer, wrap in a damp paper towel, and zap in 60-second increments until warmed though, then tuck in a handful of greens and dig in!

Nutrition