Ultimate Breakfast Sandwich

The Only Morning Recipe You Need

I have eaten breakfast sandwiches from diners, cafes, food trucks, and fancy brunch spots all over the place, and I can tell you with absolute confidence that the best breakfast sandwich I have ever had comes from my own kitchen. Fluffy scrambled eggs, shatteringly crispy bacon, melted cheddar, creamy avocado, and peppery arugula all stacked between a toasted brioche bun. It is the kind of breakfast that makes you want to wake up early on purpose, which is saying something because I am not a morning person.

This is the recipe I make when I want to start my day feeling like a winner. It takes twelve minutes, dirties one pan, and absolutely nothing from a drive-through window comes close.

Bacon First, Always

Lay six strips of bacon on a cold skillet — starting cold is the secret to evenly crispy bacon that does not curl up and burn in spots. Turn the heat to medium and cook for 4 to 5 minutes per side, flipping occasionally, until the bacon reaches whatever level of crispiness makes you happiest. Transfer to a paper towel-lined plate to drain. Pour off most of the rendered bacon fat but leave about a teaspoon in the pan — that is liquid gold for your eggs.

Soft, Creamy Scrambled Eggs

Crack four large eggs into a bowl, add one tablespoon of milk, and whisk until the yolks and whites are fully combined. Season with a quarter teaspoon each of salt and pepper. Pour the eggs into that same bacon-greased skillet over medium-low heat.

Here is the key: patience. Let the eggs sit for about thirty seconds until the edges just begin to set, then gently push and fold them with a spatula. Keep doing this gentle folding for 2 to 3 minutes until you have big, soft, creamy curds. Pull the pan off the heat while the eggs still look slightly underdone — the residual heat will carry them the rest of the way. Overcooked scrambled eggs are dry and rubbery, and we are not doing that.

Assembly Time

Slice two brioche buns in half and toast them cut-side down in a dry skillet or under the broiler until golden and crispy. Spread a thin layer of mayonnaise on the bottom bun. Pile on the scrambled eggs, then the crispy bacon, then a slice of cheddar cheese. If you want that cheese melted and gooey, pop the bottom half under the broiler for about thirty seconds. Top with sliced avocado, a couple of tomato slices, and a handful of fresh arugula. Hit the avocado with a tiny pinch of flaky salt. Crown it with the top bun and press down gently.

Tina's Tips

• Start your bacon in a cold pan — this renders the fat slowly and evenly, giving you perfectly flat, uniformly crispy strips every time
• Low and slow on the eggs — scrambled eggs cooked gently over medium-low heat are creamy and custard-like instead of dry and rubbery
• Toast the buns cut-side down for structural integrity; a soggy bun is the enemy of a great breakfast sandwich
• Season the avocado separately with flaky salt — it makes a subtle but noticeable difference in how the whole sandwich tastes
• Wrap it tightly in foil for five minutes before eating if you want everything to meld together and the cheese to get extra melty