Deconstructed Breakfast Sandwich

The breakfast sandwich can sometimes end up being a soggy mess that is nearly impossible to eat. But they are always delicious. We decided to start preparing this dish with everything separated and cook it all at once so everything is served hot.

We bought a stack of Lodge Cast Iron 10 oz Mini Servers, and they are perfect to bake a few eggs in perfect shape to be added to the skillet of other breakfast items. We use these servers in our Italian eggs dish.

The trick is to roast the bacon and eggs at the same time, which takes a little bit of coordination as the bacon needs double the amount of time.

Serves 4


  • 8 extra large eggs
  • 4 tablespoons unsalted butter, separated
  • 4 tablespoons heavy cream, separated
  • 2 tablespoons fresh basil, finely chopped
  • 1 tablespoon fresh dill finely chopped
  • Thinly sliced red onion, 4 thin strips per dish
  • Eight slices jalapeño, thinly sliced and seeded (optional)
  • 1/2 cup of extra sharp gruyere cheese, grated (or Gruyere)
  • 1/4 cup of Parmesan cheese, finely grated
  • 1 tablespoon fresh chives, finely chopped
  • Red pepper flakes, optional
  • 8 pieces of a hearty country bread, sliced and ready for the toaster/broiler
  • 8 to 16 slices of extra thick smoked bacon from your butcher
  • Kosher salt and freshly ground black pepper to taste

Making It

  • Turn the oven to 400 degrees and be sure the rack in in the middle. Keep in mind that it will be roughly twenty minutes for to cook the bacon and 8-13 for the eggs. This is how we time it out so the bacon and eggs finish at the same time to be served hot with some hearty toast.
  • Line a half baking sheet with tinfoil, making sure you tighten the foil over the edge so it captures all the bacon grease, making cleaning all the easier. (This is not necessary if a Houstern is helping because you can make them clean up — kidding.)
  • Put a fitted wire rack into on the baking sheet and layer the strips of bacon to the side, leaving room for the eggs in the cast iron servers or one baking dish with all the ingredients.
  • Put the sheet in the oven with just the bacon. As the bacon roasts, take the four cast iron servers and add one tablespoon of cream to the bottom in each, then evenly divide the basil, dill, onion.
  • After the bacon has cooked for five minutes, add servers to the open side of the wrack and heat up for five minutes. Continue to roast the bacon but remove the heated servers, making sure the herbs and dairy are evenly spread out on the bottom of each one.
  • Add a teaspoon of parmesan to each server and spread out evenly, then add cracked two eggs making sure the yokes don’t break, top each with a pinch of salt, red pepper flakes, and spread the gruyere cheese evenly between them. Then add the slices of onion and jalapeño if you wish. If you really want to spice it up, you can drizzle some Sriracha over each cast iron server.
  • Be sure to toast the bread while the eggs and bacon are nearing done.
  • Since the bacon will take roughly 10 more minutes to cook you have a decision to make…how do you want your eggs? Runny or hard? If you want your eggs runny, put the server back on the baking sheet wire wrack for 8-10 minutes, or 13 for hard. Remove the sheet from the oven with the bacon. If you do not think the bacon is crispy enough, flip it and cook for another three.
  • When you remove from the oven, sprinkle pepper, parmesan cheese and chives on the eggs, let the bacon rest and pat with a paper towel. Transfer the eggs to a serving dish, add the bacon to the side along with the toast.
  • If you want to go all out, you can roast halved Roma tomatoes and add to the skillet along with some other herbs to dress it up. I like the plain approach and since this is for house guests, they get what they pay for.

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