Spicy Burrata Bacon Egg Sandwich
This is a hearty, luxurious breakfast sandwich that, to be honest, I could eat any time of the day. The eggs are just a tad spicy with flecks of chili flake, combined with creamy burrata, crispy salty bacon, and dashes of hot sauce, creating a true flavor explosion. I've used Springs Fireplace products, known for their locally grown, small-batch, and uniquely flavored hot pepper products. Specifically, I used their Tesuque Hot Sauce for its bright, complex medium heat, and their Crushed Espelette Pepper for its mild, lemon-like finish, which is perfect for eggs. See the link below to buy yours.
Makes 1 sandwich
INGREDIENTS
2 large eggs
2 teaspoon milk
2 slices of thick cut bacon
¼ to ½ teaspoon Springs Fireplace Crushed Espelette Pepper
1 ball of burrata
2 slices sandwich bread, toasted
Springs Fireplace Tesuque Hot Sauce, as much as you like
Kosher salt and black pepper
METHOD
Add milk and eggs to a bowl, season with salt and pepper and whisk until combined and set aside.
In a medium non-stick skillet over medium heat, cook bacon until crisp—about 5 minutes—and transfer to a paper towel lined plate. Drain off most of the oil, leaving about 1 teaspoon. Turn heat to medium low and add eggs, then swirl to coat in an even layer. Sprinkle with Springs Fireplace Crushed Espelette Pepper. Just before set—about 1 or so minutes—use a spatula to gently fold egg inwards to form a square (about the same size as your bread). Transfer to a plate.
Gently place egg atop 1 slice of bread, break apart the burrata and arrange some atop (you’ll have some leftover). Sauce liberally with hot sauce, season with salt and pepper, then place bacon on top. Top with remaining toast and serve immediately.
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