Fried Egg, Bacon & Cheddar Sandwiches with Chile Crunch Mayo

Name: Fried Egg, Bacon & Cheddar Sandwiches with Chile Crunch Mayo
Ingredients: 2–4 tbsp chile crunch; ½ cup (120 ml) mayonnaise; 8 large slices thick-cut applewood-smoked bacon; 6 tbsp (90 g) unsalted butter, at room temperature; 4 large eggs; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 8 slices rustic country bread; ½ lb (225 g) sharp Cheddar cheese, thinly sliced; 8 thick slices ripe tomato, drained on paper towels

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

A great breakfast sandwich relies on the sum of its parts: fresh eggs, crisp bacon, slices of ripe tomato, and melty cheese all on your favorite rustic bread. Add a swipe of umami-rich chile crunch mayo to really take it over the top. If you like, swap out the bacon for ham or a sausage patty or omit the meat for a veggie version.

Ingredients

½ cup (120 ml) mayonnaise
2–4 tbsp chile crunch

Breakfast
Brunch
Sandwich

Method

In a small bowl, stir together the mayonnaise and 2 tbsp of the chile crunch. Taste and add more chile crunch if you like. Set aside.

In a large frying pan, cook the bacon over medium heat, turning a few times, until crisp and brown, about 8 minutes. Transfer to paper towels to drain. Discar