I’m a sold out breakfast-in-the-morning kind of person. You know those diet tips that say “don’t skip breakfast” and encourage you to start off your day eating a meal; I take them very seriously. And although my family would probably rather have a bowl of cereal, I am determined to make them real breakfast people, because it’s nice when people eat cooked food.
Pretty much anything that has eggs, bacon, and cheese is a winner, but this dish is childhood favorite that has been amped up with a little kale and gruyère (nod to Gwyneth Paltrow), and the “tangy zip of Miracle Whip”. (Because there is nothing else exactly like it.)
As organic as possible:
Serves 4
8 slices Bacon
1 cup finely grated Gruyère cheese
4 large Eggs
Salt and freshly ground Black Pepper
4 thick slices Country Bread
1/4 to 1/2 cup Miracle Whip
4 small or 2 large Kale leaves (hard stems removed)
2 tsp Olive oil
1/2 Tbsp (1 small pat) Butter
Arrange the bacon in a single layer in a large sauté pan, in two batches if necessary. Fry over medium-high heat until it reaches desired crispiness, then transfer to a paper towel-lined plate.
Wipe out almost all the bacon fat from the pan and make four 1/4 cup piles of cheese in the pan (they will sizzle and crisp immediately). Crack an egg over each flattened pile of cheese crisp. Generously salt and pepper the eggs. Cook until whites are set (not clear and runny).
In the meantime in a small sauté pan over medium heat olive oil and butter until butter becomes frothy. Coat the pan by swirling the oil and butter, add kale and sauté until kale is soften and slightly wilted (flipping once). Lightly salt and pepper the kale. Set aside.
While the eggs are frying and kale is sautéing, toast the bread in a toaster.
When all the preparation is finished it is time to assemble! Spread each piece of toast with 1 to 2 tablespoons of Miracle Whip, top with 1/4 of the sautéed kale, 2 slices of bacon, and one of the crispy Gruyère/fried egg combos. Repeat three more times.
Ingredients
- 8 slices Bacon
- 1 cup finely grated Gruyère cheese
- 4 large Eggs
- Salt and freshly ground Black Pepper
- 4 thick slices Country Bread
- 1/4 to 1/2 cup Miracle Whip (or GP's Cheat's Aioli)
- 4 small or 2 large Kale leaves (hard stems removed)
- 2 tsp Olive oil
- 1/2 Tbsp (1 small pat) Butter
Instructions
- Arrange the bacon in a single layer in a large sauté pan, in two batches if necessary. Fry over medium-high heat until it reaches desired crispiness, then transfer to a paper towel-lined plate.
- Wipe out almost all the bacon fat from the pan and make four 1/4 cup piles of cheese in the pan (they will sizzle and crisp immediately).
- Crack an egg over each flattened pile of cheese crisp. Generously salt and pepper the eggs. Cook until whites are set (not clear and runny).
- In the meantime in a small sauté pan over medium heat olive oil and butter until butter becomes frothy. Coat the pan by swirling the oil and butter, add kale and sauté until kale is soften and slightly wilted (flipping once). Lightly salt and pepper the kale. Set aside.
- While the eggs are frying and kale is sautéing, toast the bread in a toaster.
- When all the preparation is finished it is time to assemble! Spread each piece of toast with 1 to 2 tablespoons of Miracle Whip, top with 1/4 of the sautéed kale, 2 slices of bacon, and one of the crispy Gruyère/fried egg combos.
- Repeat three more times.
Oh good grief …. that is the penthouse suite of egg sandwiches ….I am entirely drooling and I simply don’t care how unfeminine it is I’m off to make it and eat it and sing it from the rooftops! Happiest of years to you …. I hope that 2017 brings you and your family much joy and laughter and peace and content and most of all an endless overflowing houseful of love which in the end is really all we need ❤️
Thank you! ? One can hardly go wrong with Gruyère! Happy New Year Fiona! Wishing you an endless overflowing houseful of love too! ❤
Yum…but I can’t have Miracle Whip in the house…we are strictly a Hellman’s mayo family. ☺
Lol, I understand the sentiment. I think adding the lemon zest, lemon juice and minced garlic to the mayo would add a little brightness (aka “zip” ?). Thanks Van!
You’re right “breakfast like a king, lunch like a prince and dinner like a pauper!”
Noddfacrafts, I can appreciate that! ? ???
This type of egg sandwich is one I’m really loving lately, I can have it anytime of the day! Yummy?
Absolutely! No reason to limit yourself to the morning! ? Happy New Year Marisa!
Thanks Sadie and the same to you….wishing you and yours all the best for 2017??
Love the fried cheese and kale and mayo or aioli on this egg sandwich really does take to another level. Wonderful recipe.
? Thank you pug!
Miracle Whip is banned in my house, with the exception as a base to fruit salad in which I add orange juice to it. I would use real mayo and add the aioli ingredients, as you suggested! Wonderful egg sandwich, Sadie!
Ooh, I’d probably like that fruit salad! As much as I like mayo for certain things, I equally like Miracle Whip… probably a childhood thing. Thanks KR 🙂
Nice sandwich! I actually enjoy eggs more for dinner or lunch and I could see eating this with a salad. Yum 😀
It would be great with a salad. I wanted to incorporate the kale, but the cookbook plates the dish with arugula… so you are on point!
Why doesn’t Bob Evans have a carry-out like this?
Maybe a suggestion is in order? Hey, you are always welcome to Sadie’s kitchen!
Seriously – you’re making me hungry!
Lol, perfect college food!