Meet my favorite breakfast sandwich: a tasty combination of bright chimichurri sauce, creamy avocado, coffee-glazed bacon, and a runny fried egg.
It’s May and you know what that means. It’s the most wonderful time of the year: Brunch Week! This year, I’ll be sharing three awesome recipes, starting with my favorite breakfast sandwich! We also have an amazing giveaway, thanks to the generous sponsors that our hosts Terri from Love and Confections and Shaina from Take A Bite Out Of Boca have lined up. You can read more about the giveaway here.
Now back to that sandwich – it’s seriously delicious. I’ve been on a South American kick lately and I’ve been putting salsa verde and chimichurri on just about everything. I especially love chimichurri with eggs. It has a bright acidity that pairs really well with rich egg yolks in a similar way that hot sauce (or ketchup, if you’re into that) does. I’ve been playing around with the chimichurri + eggs combination for a few months now, but finally settled on what I think is the perfect sandwich.
The ingredient that takes it over the top? Coffee-glazed bacon. Yup; I’ll look for a way to caffeinate just about anything. This bacon is so delicious that I could eat it like candy. It’s slightly bitter from some espresso, but maple syrup adds a touch of sweetness and a generous pinch of cayenne pepper gives it a pop of heat. Baked until it’s super crispy, it’s just about one of the most beautiful things I’ve ever seen. (In my haste to get this sandwich into my belly, I neglected my duty as a food stylist to make sure a piece of the bacon was peeking out from under the avocado. Trust me, it’s there…and it’s gorgeous.)
This sandwich takes a little bit of effort to prepare, plus it’s pretty hearty (with bacon, egg, and avocado) so it’s best served for brunch or as breakfast-for-dinner. We had it with hash browns (culinary school homework and excuse to practice my new party trick, tossing ingredients around in the pan without spilling them all over the place) and a tropical fruit salad I’ll share more about later this week.
Chimichurri Breakfast Sandwich with Coffee-Glazed Bacon
- 2 ounces brewed espresso
- ¼ cup maple syrup
- ⅛ teaspoon cayenne pepper
- 8 slices center cut bacon
- cracked black pepper
- ¼ cup red wine vinegar
- 2 garlic cloves, minced
- 1 small shallot, minced
- ½ fresno chile, seeded and minced
- ¼ cup chopped cilantro
- 2 tablespoons chopped parsley
- 1 tablespoon chopped oregano
- 2 tablespoons olive oil
- 4 brioche-style rolls
- ½ avocado, sliced
- 4 fried eggs, cooked to your preference
- Heat the oven to 325ºF. Set a metal rack on top of a rimmed baking sheet.
- In a small saucepan, bring the espresso and maple syrup to a simmer over medium heat. Stir in the cayenne pepper. Working with once piece of bacon at a time, dip the bacon into the glaze then spread on the baking rack. Repeat with remaining bacon, arranging the slices in a single layer. Sprinkle with racked black pepper. Bake 20 minutes. Flip the sliced over and brush with additional glaze. Bake another 15 minutes, or until crisp and dark brown.
- While the bacon cooks, prepare the chimichurri sauce. Combine the red wine vinegar, shallot, garlic, and chile pepper in a small bowl; let stand 10 minutes. Stir in the cilantro, parsley, oregano, and olive oil. Season to taste with salt.
- To prepare the sandwiches, spread 1 tablespoon of chimichurri onto the bottom half of each roll. Top with two slices of bacon, 1-2 slices of avocado, and a fried egg. Cover with the top of the roll. Serve with additional chimichurri, as desired.
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More delicious recipes from #BrunchWeek bloggers:
BrunchWeek Beverages:
Blueberry Sangria from Love and Confections
BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip
Crab Cake Eggs Benedict from The Redhead Baker
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom
Chimichurri Breakfast Sandwich from Healthy Delicious
Chile Relleno Quiche from Cooking in Stilettos
Asparagus, Brie and Smoked Salmon Omelet from girlichef
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner
BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen
Avocado Toast Bar from Sarcastic Cooking
Maple Cinnamon Scones from Pink Cake Plate
Mocha Nut Granola from greens & chocolate
Almond Poppyseed Madeleines from {i love} my disorganized life
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm
Vanilla Orange Scones from Sew You Think You Can Cook
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips
Mini Chocolate Chip Muffins from My Catholic Kitchen
BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear’s Wife
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine
BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy
BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi
Lemon Bars from Chelsea’s Messy Apron
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment
Disclosure: A a participant in #Brunchweek, I received product samples from several of the sponsors. All opinions are my own; participating in #Brunchweek does not imply endorsement by Healthy Delicious.