For this egg sandwich I wanted to go with a rustic feel and a smoky taste. Thus the idea of a smoky Gouda and bacon egg sandwich was born.
I think I like this idea of coming up with new sandwiches. If you didn’t know already, I’m kind of a breakfast food guy and egg sandwiches have been an important part of my upbringing.
This egg sandwich features hardwood smoked bacon (yum!) coupled with smoked Gouda cheese and a fried egg nestled between two pieces of butter toasted sourdough bread!
To keep that rustic feel going, what better way to cook the sandwich than in a cast iron skillet
Just spread a thin layer of butter on one side of each piece of sourdough bread and toast them up golden brown in the cast iron skillet, then remove them from the pan and place them onto a plate or cutting board.
Next, drop in the bacon and cook until mostly done but not crispy (unless of course you like crispy bacon), and then crack an egg directly in the grease from the bacon and let it fry in the grease. I must warn you that a person who likes overly crispy bacon is not to be trusted.
“A person who prefers well done bacon is not to be trusted” –
Someone, somewhere, at some time…
The next step might be the most important step in the whole process. The aim is to keep the egg yolk from popping when it comes time to flip the egg. Just be as gentle as you can. Oh and don’t forget to season the fried egg with salt and pepper to your liking.
And finally once you have everything assembled how you want, you have to do one last thing. Push that top piece of bread down until the yolk pops and comes running out the side. It’s a fun way to eat this sandwich and your kids will love it too.
Smoky Gouda And Bacon Egg Sandwich
By: Semiserious Chefs
Serves: 1
Ingredients:
- 1 large slice of sourdough bread cut in half or two smaller pieces
- 2 slices hardwood smoked bacon
- 2 slices smoked Gouda cheese
- 1 egg
- Butter
- Salt and pepper to taste
Directions:
- Preheat cast iron skillet (or regular if you don’t have cast iron) over medium heat. Thinly butter one side of each half of the slice of sourdough bread and drop them in the pan to toast. When the underside of the bread turns golden brown, flip each piece and briefly toast for an additional 30 seconds then remove them from heat. If you feel the pan is a little too hot, go ahead and turn the heat down a little.
- Add the two pieces of bacon and let them start to fry. Keep an eye out that they don’t burn. It’s up to you depending on how well done you like your bacon, but I recommend flipping them before they even start to crisp up too much.
- Once the bacon is flipped, scoot the bacon to one side of the pan and crack an egg on the now open side of the pan. Don’t crack the yolk if you can help it. Salt and pepper the egg to taste.
- When egg becomes firm enough, carefully flip it with your spatula making sure the egg yolk stays intact. Salt and pepper to taste.
- Begin layering the egg sandwich with one piece of smoked Gouda cheese on the bottom piece of bread, then remove the fried egg from the pan and place over the first piece of cheese. Add the other slice of smoked Gouda, followed by the two pieces of bacon.
- Finally, cap the whole thing with the other piece of toasted sourdough bread (buttered side out) and give it a gentle push until the egg yolk pops and drizzles out the side.
- Enjoy!
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