I can’t begin to picture a life without bae in it. Although it hurts me to share my bae with anyone other than the salt and pepper, the perfect bacon egg and cheese is a meal that no one should pass up. When done correctly, this breakfast sandwich cures all symptoms ranging from hunger, hangover, bad grades, bad break-ups, boredom and so on. With bae, you really cant go wrong.
I don’t want to come off as an overly obsessed or possessive person, but in truth, bae is always on my mind— from the moment I fall asleep, to the second I wake up in the morning; these thoughts linger on my way to the deece, or retreat (depending on what hour I get myself out of bed). The colors of egg, bacon, and cheese swirl in my mind until I begin to taste a little salt and pepper. So many times I find myself distracted in class thinking of bae and have to remember that I cannot let my undeniable love get in the way of my academic studies.
This rendition of the classic breakfast phenomenon uses popovers as opposed to the standard bagel sandwich (warning: this transformation is wildly addicting and once you try one, you may never want to go back to a “breakfast classic). The following recipe will serve four people, debatably two really hungry people and considerably one extremely hungover human being.
The fresh, homemade popover sandwich will require popover tins (these usually hold six wells in each pan). This portion of the recipe first requires rosemary, thyme and a bay leaf. Together, gather these ingredients onto a piece of cheesecloth and tie the ends of the sheet to form what best resembles a small pouch. Transfer the bag, along with milk, into a sauce pot and let it sit above medium heat. As the milk warms up, organize eggs into a separate stand mixer (with an attached whisk) and add salt as you whisk the eggs.
By the time the eggs are well whisked, the milk should be heated up and you can now prepare the popover tins with nonstick spray. Upon doing so, place the tins on baking sheets and put them into the oven to warm up. Once the milk begins to form bubbles around the pot, transfer the pot away from the heat and throw out the small herb infused pouch. Combine one-third of the infused milk into the whisked eggs and add the rest slowly (to make sure that the eggs wont curdle).
Finally, whisk in flour (one cup at a time) and remove the heated tins from the oven so that you can insert the popover batter into each well. Right before placing them into the oven, sprinkle each well with parmesan cheese and bake for 20 minutes (or until the popovers appear to rise by half of their original size).
Lastly, rotate the pan so that the pastries will bake evenly and leave them in for another 20 minutes (or until golden brown).
While the popovers cool on a tin rack, it is time to prepare the bacon and eggs. For the bacon, first preheat your oven to 350 degrees. Lay it down on a shallow baking sheet in the middle rack for about 12 minutes, or until the bacon is crispy. Once the bacon is cooked, allow it to sit separately and cool. For the eggs, begin by whisking them together in a large bowl along with marinated tomatoes, cheese, salt and pepper. After mixing these components together, heat up a large sauté pan and melt butter over medium heat.
Pour in the whisked mixture and lower the heat as you consistently stir your eggs together until they are well sc rambled (a wooden spoon is the easiest utensil to do this with). Right before you are ready to turn off the heat, add in chives, parsley and red pepper flakes and mix them into the dish.
Lastly, return to your popovers and cut each in half horizontally. The bottom half will soon be accompanied by the scrambled eggs and topped with a slice (or two) of bacon before sealing the sandwich with the top half. Feel free to sprinkle additional cheese or garnishes and the obligatory ketchup or sriracha sauce on the side.
4 (1/4 inch) thick-cut slices of applewood-smoked bacon
1 sprig fresh rosemary
1 sprig fresh thyme
1 fresh bay leaf
4 cups whole milk
8 large eggs
2 tablespoons kosher salt
4 cups all-purpose flour
2 1/4 cups grated parmesan cheese
12 large eggs
1/2 cup Marinated Tomatoes
1 1/2 cups extra-virgin olive oil/ 1 tsp red pepper flakes/ 2 packed cups sun-dried tomatoes/ 3 fresh basil leaves
1/4 grated parmesan cheese
2 tablespoons unsalted butter
1 tablespoon canola oil
1 tablespoon fresh chives (chopped)
2 tablespoons fresh parsley (chopped)
2 tablespoons red pepper flakes