There are many renditions of this hearty morning dish, but this egg and bacon breakfast panini sandwich recipe takes a turn toward the sophisticated with a sprinkle of tarragon. Swap out the English muffin for whole-wheat bread or try it with a drizzle of hot-pepper sauce for added zing.
bacon, 4 thick slices
large eggs, 2, chopped
fresh tarragon, 2 tsp
cheddar cheese, 2 oz, thinly sliced
English muffins, 2, split, or whole-wheat bread, 4 slices, each about 1/2 inch thick
unsalted butter, 2 tbsp, room temperature
From the Organic Authority Files
1. In a frying pan over medium heat, cook the bacon until crisp, 6–8 minutes. Transfer to paper towels to drain. Pour off and discard the bacon drippings.
2. In the frying pan, melt 1 tbsp butter. When the butter melts, crack the eggs into the pan. Cook over medium heat until the whites are set but the yolks are still runny, 3–4 minutes. Sprinkle with the tarragon and season with salt and pepper. Flip the eggs and cook until the yolks are softly set, about 30 seconds.
3. Meanwhile, preheat the sandwich grill. Spread both sides of the English muffins with the remaining 1 tbsp butter. Place the muffins, cut sides up, in the grill, close the top plate, and cook until lightly toasted, 1–2 minutes. On the bottom half of each muffin, layer one-fourth of the cheese, 1 egg, and 2 bacon slices. Divide the remaining cheese on top. Cover with the muffin tops, cut sides down, and press gently.
4. Close the top plate and cook until the muffins are golden and toasted and the cheese is melted, 4–5 minutes. Serve.
(Weldon Owen), July 16, 2013
Photographs by Maren Caruso