Bacon Weave Breakfast Sandwiches

Breakfast

Bacon Weave Breakfast Sandwiches

Woven bacon squares hold a hash brown, tomato and a cheddar-topped fried egg.

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Yield
2 sandwiches
Cuisine
American

Serving ideas

Pass hot sauce at the table.

Ingredients

See the ingredient checklist
  • 12 slices bacon, halved crosswise
  • 2 tsp unsalted butter, divided
  • 2 large eggs
  • kosher salt
  • ground black pepper
  • 2 slices sharp cheddar
  • 2 slices tomato
  • 2 frozen hash brown patties, cooked
  • hot sauce, optional

Before you cook

For firmer yolks, spoon some of the hot butter over them as the eggs cook.

How to make Bacon Weave Breakfast Sandwiches

  1. Heat the oven to 425°F and line a baking sheet with foil. For each of four squares, lay three bacon halves side by side and weave three more across them, alternating over and under.

  2. Bake the bacon until slightly crisp, 25 to 35 minutes, then drain on paper towels.

  3. Melt 1 teaspoon butter over medium heat and fry one egg until the white sets, about 3 minutes. Season, top with cheddar, cover and cook about 30 seconds until melted. Repeat with the remaining butter, egg and cheese.

  4. Top two bacon squares with tomato, a cooked hash brown and a cheesy egg. Close with the remaining bacon squares.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Bacon Weave Breakfast Sandwiches

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Woven bacon squares hold a hash brown, tomato and a cheddar-topped fried egg.
Print Recipe
Total Time 45 minutes
Servings: 2 sandwiches
Course: Breakfast
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    12 slices bacon, halved crosswise
  •  
    2 tsp unsalted butter, divided
  • 2 large eggs
  • kosher salt
  • ground black pepper
  •  
    2 slices sharp cheddar
  • 2 slices tomato
  •  
    2 frozen hash brown patties, cooked
  • hot sauce optional

Instructions
 

  1. Heat the oven to 425°F and line a baking sheet with foil. For each of four squares, lay three bacon halves side by side and weave three more across them, alternating over and under.
  2. Bake the bacon until slightly crisp, 25 to 35 minutes, then drain on paper towels.
  3. Melt 1 teaspoon butter over medium heat and fry one egg until the white sets, about 3 minutes. Season, top with cheddar, cover and cook about 30 seconds until melted. Repeat with the remaining butter, egg and cheese.
  4. Top two bacon squares with tomato, a cooked hash brown and a cheesy egg. Close with the remaining bacon squares.

Notes

For firmer yolks, spoon some of the hot butter over them as the eggs cook.
Adapted from Gabriella Stern, Delish.

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