Loaded Breakfast Sandwich

img_0594RECIPE #417, DAY #583


ORIGINAL RECIPE: “Loaded Egg Sandwich,” from Food Network Magazine, April 2016*

TIMING: 30 minutes, if you are a kitchen speedster (It’s all about managing multiple kitchen tasks at once)

DIFFICULTY: Almost easy

TOOLS: Rimmed baking sheet, baking sheet with roasting rack, griddle or skillet, etc.

COOK TYPE: Oven and stovetop

HEALTH: If you normally skip breakfast, eat processed, sugary breakfasts, or grab fast food for breakfast, this will be an improvement. If you normally have raw juice smoothies with homemade granola or boiled eggs on a bed of vegetables, this will be a step down. There are good and bad fats here, veggies, protein, carbs, grains-but-white-grains, salt-but-not-processed-salt, and pre-messed-with potatoes. There is no sugar (to the extent that we would normally be concerned).img_0591

EXPERIENCE: This is more of a four-and-a-half star sandwich. We definitely want to have these again, but they lacked pure awesomeness, somehow. Actually, I wonder if a couple slices of tomato wouldn’t do it. What it’s missing, I think, is freshness and acidity. (Our solution was to serve up glasses of cold orange juice.)

NOTES: Sliced tomato would be a fine addition.


  1. Lay out 8 slices bacon on a roasting pan topped with a roasting rack. Set the pan in the cool oven and turn it to 400F. Roast until bacon is browned and crunchy, which will depend on the thickness and type of bacon. Remove and set aside.
  2. Meanwhile, toast 8 thick slices of brioche. Butter 1 side of each of them while they are hot, and set aside.
  3. Spread about 10 ounces frozen tater tots on a small, rimmed baking sheet. Make sure there’s a little bit of breathing space. Bake according to package directions.
  4. Meanwhile, in a skillet, melt 2 tablespoons unsalted butter over medium-high heat. Stir in 2 tablespoons hot sauce and immediately fry 4 eggs to taste. Make sure to salt and pepper them. Remove from the pan and set aside.
  5. When tater tots are done, remove from the oven and use a potato masher to press the tots into a flat, continuous cake. Top with 4 thick slices of extra sharp cheddar. Put back in the oven just until cheese melts.
  6. Set out 4 slices of brioche, top each with 1 “section” of cheesy hash brown cake, then 2 slices bacon, then an egg, then some sliced avocado and a sprinkling of salt. Top with the rest of the brioche, give the sandwiches a gentle press, and serve hot.


Serve with an orange juice and an unhinged jaw. Wrap with paper if you’re going anywhere.

LEFTOVER IDEAS: There shouldn’t be any, if you have 4 people. Just make enough to serve how ever many. However, you could wrap and freeze these, then warm 1 up some hectic morning, adding the avocado later.

*Recipe changed from the original.



One Comment Add yours

  1. chefkreso says:

    Great review, thanks for sharing 😁


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