Breakfast Sandwiches Recipe
There’s a special kind of magic that happens on a Saturday morning, with the sun streaming through the kitchen window and the promise of a leisurely day ahead. For us, that magic often smells like sizzling bacon and freshly brewed coffee. This Ultimate Breakfast Sandwiches Recipe isn’t just a meal; it’s the centrepiece of our weekend ritual, a moment of pure, unadulterated comfort that sets the tone for the next 48 hours. Friends always ask me for this recipe after brunch at our place, and I’m so excited to finally share it with you all.
What sets this breakfast sandwich apart is the careful layering of textures and flavours. We’re not just throwing things between two slices of bread. We’re talking about a perfectly toasted, buttery brioche bun that gives way to a layer of creamy, smashed avocado, followed by crisp, streaky bacon, a slice of gloriously melty mature cheddar, and crowned with a beautifully cooked egg with a jammy yolk that oozes just so. It’s the kind of morning meal that feels both deeply satisfying and a little bit special.
This recipe is ideal for those lazy weekend mornings, a substantial brunch, or even when you need a truly brilliant start to a busy weekday. It’s a straightforward assembly that delivers a genuinely first-rate result, transforming the humble egg sandwich into something you’ll crave time and time again.
Recipe Overview
This breakfast sandwich recipe is all about quality ingredients coming together in perfect harmony. You get the saltiness from the bacon, a sharp tang from the mature cheddar, creaminess from the avocado, and richness from the egg yolk, all held together by a soft, sweet brioche bun. I’ve found that taking a minute to toast the buns in the residual bacon fat makes a world of difference to the final flavour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Breakfast Sandwiches Recipe
- Rich, Balanced Flavour: The combination of salty, smoky bacon, sharp, tangy cheddar, and the creamy avocado creates a wonderfully complex and satisfying taste in every single bite.
- Ready in Under 30 Minutes: From start to finish, you can have these magnificent sandwiches on the table in about 25 minutes, making it a manageable treat for any morning.
- Wonderfully Flexible: Don’t have bacon? A good-quality sausage patty works beautifully. Not a fan of cheddar? Try Gruyère or a spicy Monterey Jack. You can also add a handful of fresh spinach or rocket for a peppery kick.
- Ideal for a Weekend Brunch: This is the recipe I turn to for a relaxed weekend brunch with family. It feels indulgent without requiring hours in the kitchen, leaving more time for conversation and coffee.
- Family Tested: My kids absolutely devour this every time I make it. They love customising their own, which is a great way to get them involved in the kitchen.
Ingredients You’ll Need
For the best results, I always recommend using the best quality ingredients you can find. It really makes a difference. I’m particularly fond of a good oak-smoked streaky bacon and a sharp, crumbly mature cheddar for this recipe. It gives the sandwich a real depth of flavour.
- 4 large, soft brioche buns, split
- 8 rashers of good-quality streaky bacon
- 4 large free-range eggs
- 100g mature Cheddar cheese, sliced
- 1 large ripe avocado
- 1 tbsp fresh lemon juice
- 2 tbsp unsalted butter, softened
- Salt and freshly ground black pepper to taste
- Optional: 1 tbsp sriracha or your favourite hot sauce, mixed with 2 tbsp mayonnaise for a spicy sauce
Sophia’s Tip: Look for brioche buns that are soft but sturdy. You need them to hold all the delicious fillings without falling apart. A local bakery is often your best bet!
How to Make The Ultimate Breakfast Sandwich
The process for this breakfast sandwich is all about timing and assembly. We get everything prepped so it comes together smoothly while the components are hot and at their best.
- Prepare the Avocado: Halve the avocado, remove the stone, and scoop the flesh into a small bowl. Add the lemon juice, a pinch of salt, and a good crack of black pepper. Gently mash with a fork until it’s slightly chunky. Set aside.
- Cook the Bacon: Place a large, non-stick frying pan over a medium heat. Lay the bacon rashers in the cold pan in a single layer. Cooking from cold helps render the fat slowly, resulting in perfectly crisp bacon. Cook for 8-10 minutes, flipping halfway through, until golden and crispy. Transfer the bacon to a plate lined with kitchen paper, leaving the rendered fat in the pan.
- Toast the Buns: While the bacon cooks, spread the softened butter on the cut sides of the brioche buns. Once the bacon is done, place the buns cut-side down in the hot bacon fat. Toast for 1-2 minutes until golden brown and lightly crisp. This is my secret to an incredibly flavourful bun! Remove from the pan and set aside.
- Cook the Eggs: Reduce the heat to low-medium. Crack the eggs directly into the same frying pan. For that perfect jammy yolk, I find it’s best to cook them gently. Fry for 3-4 minutes, or until the whites are set but the yolks are still runny. You can baste them with a little fat from the pan or cover the pan with a lid for the last minute to help the tops cook. For more details on egg safety, the Food Standards Agency provides excellent guidance.
- Melt the Cheese: During the last minute of cooking the eggs, lay a slice of cheddar on top of each one. The residual heat will make the cheese get gloriously melty over the egg.
- Assemble Your Sandwich: Now for the best part! Spread the mashed avocado on the bottom half of each toasted bun. If you’re using the spicy mayo, spread it on the top bun. Place two rashers of crispy bacon on top of the avocado. Carefully slide a cheesy egg onto the bacon, then place the top bun on. Serve immediately while everything is warm and wonderful.
Tips From My Kitchen
- Temperature Control is Key: For the eggs, a low and slow approach is best. High heat will give you tough, rubbery whites. Keep the pan on a medium-low heat to ensure tender whites and a perfectly runny yolk.
- The Secret Step: Don’t skip toasting the buns in the bacon fat! I learned that this one small step adds a huge amount of smoky, savoury flavour and prevents the bun from becoming soggy from the avocado and egg yolk.
- Make-Ahead: You can cook the bacon a day in advance and store it in an airtight container in the fridge. Simply warm it through in the pan for a minute before assembling. The avocado mash is best made fresh to prevent it from browning.
- Storage: These breakfast sandwiches are best enjoyed immediately. If you do have leftovers, wrap them tightly in foil and store them in the fridge for up to 24 hours. Reheat in a dry frying pan over a low heat or in an oven at 180°C (160°C fan) for about 10 minutes.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Sharp knife and cutting board
- Small mixing bowl
- Spatula or fish slice
- Kitchen paper
Common Mistakes to Avoid
- Overcrowding the pan: When cooking the bacon, ensure the rashers are in a single layer. If you overcrowd the pan, the bacon will steam instead of crisping up. Cook in batches if necessary.
- Using High Heat for Eggs: As mentioned, cooking eggs too quickly on high heat is the fastest way to a disappointing texture. Patience and a lower temperature will be rewarded.
- Using an Under-ripe Avocado: A hard avocado won’t mash well and will lack the creamy texture that makes this sandwich so special. Make sure your avocado yields to gentle pressure.
Delicious Variations to Try
One of the best things about this breakfast sandwiches recipe is how adaptable it is. Here are a few of our favourite ways to change it up.
- Spicy Version: Add a few slices of fresh jalapeño on top of the cheese, or whisk a pinch of chilli flakes into your eggs before frying. A dash of chipotle hot sauce in the avocado mash also works wonders.
- Vegetarian Option: Swap the bacon for thick slices of grilled halloumi or a large, roasted portobello mushroom seasoned with garlic and thyme.
- Different Protein: A cooked sausage patty, a few slices of black pudding, or some good-quality folded ham are all fantastic substitutes for the bacon. If you like bold flavours, you might enjoy recipes like my Bang Bang Chicken Thighs, which shows how versatile a good sauce can be.
What to Serve With Your Breakfast Sandwich
While this egg sandwich is a complete morning meal on its own, sometimes you want to make it part of a larger brunch spread.
- Crispy Hash Browns: The crispy, salty potato is a natural partner to the rich sandwich.
- A Simple Green Salad: A handful of rocket or spinach tossed with a sharp lemon vinaigrette helps cut through the richness.
– **Freshly Squeezed Orange Juice or Good Coffee:** A classic and unbeatable pairing for any breakfast dish.
Frequently Asked Questions
Breakfast Sandwiches Recipe
Ingredients
Method
- Prepare the Avocado: Halve the avocado, remove the stone, and scoop the flesh into a small bowl. Add the lemon juice, a pinch of salt, and a good crack of black pepper. Gently mash with a fork until it's slightly chunky. Set aside.
- Cook the Bacon: Place a large, non-stick frying pan over a medium heat. Lay the bacon rashers in the cold pan in a single layer. Cooking from cold helps render the fat slowly, resulting in perfectly crisp bacon. Cook for 8-10 minutes, flipping halfway through, until golden and crispy. Transfer the bacon to a plate lined with kitchen paper, leaving the rendered fat in the pan.
- Toast the Buns: While the bacon cooks, spread the softened butter on the cut sides of the brioche buns. Once the bacon is done, place the buns cut-side down in the hot bacon fat. Toast for 1-2 minutes until golden brown and lightly crisp. This is my secret to an incredibly flavourful bun! Remove from the pan and set aside.
- Cook the Eggs: Reduce the heat to low-medium. Crack the eggs directly into the same frying pan. For that perfect jammy yolk, I find it's best to cook them gently. Fry for 3-4 minutes, or until the whites are set but the yolks are still runny. You can baste them with a little fat from the pan or cover the pan with a lid for the last minute to help the tops cook. For more details on egg safety, the Food Standards Agency provides excellent guidance.
- Melt the Cheese: During the last minute of cooking the eggs, lay a slice of cheddar on top of each one. The residual heat will make the cheese get gloriously melty over the egg.
- Assemble Your Sandwich: Now for the best part! Spread the mashed avocado on the bottom half of each toasted bun. If you're using the spicy mayo, spread it on the top bun. Place two rashers of crispy bacon on top of the avocado. Carefully slide a cheesy egg onto the bacon, then place the top bun on. Serve immediately while everything is warm and wonderful.
Notes
I truly hope you give this breakfast sandwiches recipe a try for your next weekend morning meal. It’s a simple joy that always gets compliments in our home, and it’s a wonderful way to treat yourself and your loved ones. After a week of grabbing toast or cereal, taking the time to build one of these is a delicious act of self-care. And if you’re looking for another indulgent weekend project, my Cheeseburger Lasagna Recipe is always a hit! Let me know how you get on in the comments below – I’d love to hear about your creations!
Happy cooking,
Sophia Martinez
