Three Delicious Breakfast Sandwich Recipes

Link Copied

5 MINUTE READ

Three Delicious Breakfast Sandwich Recipes

Words by Mr Adam Coghlan

26 September 2016

Left to right: Pastrami and Hash. Photograph by Jason Varney. Courtesy of High St on Hudson, BLT. Photograph by Clerkenwell Boy. Courtesy of Black Axe Mangal. Surfer’s Breakfast. Photograph by Matt Waugh. Courtesy of The Butcher’s Daughter.

New York

Pastrami and Hash, High Street on Hudson

Photograph by Jason Varney. Courtesy of High St on Hudson

Ingredients:

  • 60g sliced pastrami
  • 45g “soffritto” (sautéed finely chopped onion and peppers)
  • 1 hash brown
  • 30g Russian dressing (mayonnaise, ketchup and a spike of chilli sauce)
  • 1 egg
  • 1 Kaiser (poppy seed) roll
  • 1 long hot pepper, charred

Preparation:

  1. Sauté the soffritto in a drizzle of olive oil or butter for 10-15 minutes until the onions are translucent and the vegetables have softened. Leave to one side.
  2. Warm the pastrami on a medium-heat griddle pan or under the grill for 5 minutes.
  3. Ideally the hash brown is deep- or shallow-fried. It can also be oven-baked or grilled.
  4. Cook the egg how you want it.
  5. Split the Kaiser or poppy seed roll and lightly toast. Apply a little butter and the Russian dressing to the inside of each half.

Assembly:

London

BLT, Black Axe Mangal

Photograph by Clerkenwell Boy. Courtesy of Black Axe Mangal.

Ingredients:

  • 1 flatbread (preferably sourdough)
  • 1 knob of melted butter
  • 4 slices of good belly/back bacon (grilled and rested to harvest juices)
  • Four slices of bull’s heart tomato
  • Chopped romaine lettuce (dressed with a squeeze of lemon, aioli and a drizzle of oil)
  • Smattering of pickled red onion
  • A touch of fermented chilli sauce
  • Black chilli
  • Guindilla (hot, pickled) peppers

Assembly:

Los Angeles

Surfer’s Breakfast, The Butcher’s Daughter

Photograph by Matt Waugh. Courtesy of The Butcher’s Daughter.

Ingredients:

  • 1 tin of black beans
  • 4 tomatoes, chopped
  • 1 onion, chopped
  • 1 large (russet) potato
  • 2 large free-range eggs
  • 85g cheddar, grated
  • 1 medium hass avocado
  • 2 12in large flour tortilla

Preparation: 

  1.   Add beans to a pot with a sautéed onion, spices of choice (pinches of cumin, chilli, coriander), a little water, salt and black pepper to taste. Bring to a boil, shut off heat and finish with tomatoes. Add water if it’s drying out; you want the beans in a thick sauce.
  2. While your beans are building flavour by resting, shred the potato on a cheese grater till you have hash brown consistency. Rinse the potato hash in water till the water runs clear. Spread out on a sheet to dry out the potato. Once dry, cook potato in a pan with a little olive oil for about 5 mins on medium high heat. Mix the potato around in the pan till the whole batch is nicely brown and crispy. 
  3. Clean cheese grater and shred your cheese.
  4. Whisk your eggs, cut up your avocado and warm up the tortilla.

Assembly:

  1. Place tortilla on a large surface, then pile on half of the potato followed by half of the black beans.
  2. Quickly scramble your eggs, then place on top of the beans followed by the cheese and avocado.
  3. You can roll this tortilla wrap, fold it or make it into a burrito if you choose. You can pair it with some fresh sour cream and salsa. We prefer a salsa verde.