I absolutely love the Saturday mornings when I don’t feel rushed. And for some reason more lately than ever, those are few and far between. But this morning was different and wonderful all wrapped up together as Mike and I lounged over coffee, talked about our wild week and then decided what we wanted for breakfast.
Several years ago, while on a trip to California we traveled up the coast to Mendocino, a scenic community known for its cliffside trails, beaches, and foggy mornings. We stayed at a bed and breakfast, the Brewery Gulch Inn. Not only was it charming, but the food (breakfast and evening appetizers to include local wine) was beyond delicious. Unlike most bed and breakfasts where they bring you a set breakfast, we were given the opportunity to select from a menu put together by their chef. Our first breakfast was one both of us remember to this day. It made such an impression in taste and presentation that neither of us has forgotten. As soon as we got home we recreated the masterpiece. The name has escaped my memory, but it was a combination of arugula, sourdough bread, bacon, tomato, avocado, and egg to make one extraordinary open-faced breakfast sandwich.
Here’s what you will need… I have based this recipe on serving 2
- Thick cut uncured bacon
- Light Brown Sugar
- Pinch of Red Pepper Flakes
- Lemon Vinaigrette (olive oil, fresh lemon juice, and salt)
- Thick slices of Sourdough Boule
- Slices of Beefsteak Tomatoes
- Eggs prepared Sunny-Side-Up
- Salt & Pepper to taste with a sprinkle of Paprika
Preparing the bacon:
- Line a rimmed baking sheet with foil. Set a cooking rack or wire rack over the baking sheet. Place 4 slices of bacon on the rack. Sprinkle light brown sugar on one side of the bacon. Then sprinkle crushed red pepper flakes on top of the sugar. Place baking sheet with bacon into a cold oven. Set the temperature to 375 degrees and bake for approximately 25 to 30 minutes.
While the bacon is baking…
- Mix the vinaigrette – 1 tablespoon olive oil, 1 tablespoon fresh lemon juice and a ¼ teaspoon salt. Whisk together.
- Slice your sourdough bread to be about ½ inch in thickness. Lightly coat each side with butter and pan fry until lightly brown on each side.
- Mix your vinaigrette with your arugula. Slice tomato and avocado.
- Now you will need to cook two eggs sunny-side-up. In a nonstick skillet spread butter to coat the bottom lightly, carefully break your egg(s) into the skillet and sprinkle with salt, pepper and paprika. Cook approximately 2 – 3 minutes per egg.
- Remove bacon from the oven and begin the assembly process.
- Place toasted bread on plate, cover with arugula, 2 slices of bacon, 2 slices of tomato, ¼ sliced avocado, and finally complete with the sunny-side-up egg.
- Dive in and enjoy!
I have to admit, breakfast is my favorite meal, especially when traveling, I’m always eager to try new foods in small out of the way places. I hope you enjoy this recipe as much as we do! It’s our all-time favorite breakfast!