Join this TV personality and food writer in her home kitchen as she walks you through her Ultimate Breakfast Sandwich with Peppadew peppers, pickles and more.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
Makes 2 Sandwiches
- 1-2 Tablespoons unsalted butter, divided
- 4 eggs
- Kosher salt
- Freshly ground black pepper
- 4 slices seeded rye bread
- 3 Tablespoons mayonnaise
- 1 Tablespoon spicy brown mustard
- 10 Peppadew peppers, drained, halved
- 4 slices aged sharp cheddar, sliced
- 1 large kosher dill pickle, thinly sliced lengthwise (8 slices)
- 2 tomato slices (each about 1/4 inch thick), from 1 large ripe beefsteak tomato
- 2 large crisp green leaf lettuce leaves
- Hot sauce, optional
- Medium or large size nonstick skillet, 10 or 12-inch
- Spatula, for eggs
- 1 or 2 small ramekins or cups to crack egg into
- Plate to rest eggs, when cooked
In a 10- to 12-inch nonstick skillet, heat 1 1/2 tablespoons of butter over medium heat until melted and foam subsides. Crack the eggs into the skillet, making sure not to crowd the pan, and cook sunny-side-up for 1 minute. Reduce the heat to low (cover now, if using cover) and continue cooking until the whites are just set and the yolks are runny, about 3 minutes more. You may flip and cook for a few more seconds if the whites don’t looked cooked through. Season with a generous pinch each of salt and pepper, then transfer to a plate; set aside. If all four eggs didn’t fit in the pan at once, repeat that process with the remaining two eggs and reserve on the plate.
Arrange the bread slices on a cutting board; spread about 2 teaspoons mayonnaise on the top of each. Using the same skillet, melt the remaining butter over medium to medium-high heat, swirling the pan to evenly coat. Add 2 of the bread slices, mayonnaise-side down; reduce the heat to medium.
As the bread cooks, spread the bread slices with about 1 1/2 teaspoons of mustard each, then top each with one-fourth of the Peppadews and cheese. Cook until the cheese is melted, about 2-3 minutes, then top each with 2 pickle slices.
Top each sandwich with a remaining bread slice, mayonnaise-side up. Using a spatula, flip the sandwiches. Continue cooking until the underside of the bread is golden, about 3 minutes more. Transfer sandwiches to a cutting board, flipping the sandwiches onto the board. Lift the top bread slice and slide in a slice of tomato, a piece of lettuce and two eggs, then replace the top slice of bread. Repeat with the remaining ingredients to make another sandwich. Transfer each sandwich to a plate and cut in half. Serve with hot sauce (and lots of napkins!) on the side.