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The Ultimate Sunrise Breakfast Stack

A gourmet, layered breakfast sandwich featuring maple-glazed bacon, soft-scrambled eggs, sharp cheddar, fresh veggies, and garlic aioli on a toasted English muffin.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 Sandwiches
Course: Breakfast, Brunch
Cuisine: American
Calories: 780

Ingredients
  

For the Sandwiches
  • 2 whole-grain or sourdough English muffins
  • 4 slices thick-cut bacon applewood-smoked preferred
  • 2 tbsp pure maple syrup
  • 4 large eggs
  • 2 tbsp whole milk or cream
  • 1 tbsp unsalted butter plus more for toasting
  • 4 slices sharp white cheddar cheese
  • 1 small ripe avocado sliced
  • 1 small tomato thinly sliced
  • 1 handful fresh baby spinach or arugula
  • Sea salt and freshly ground black pepper to taste
For the Garlic Aioli
  • 3 tbsp mayonnaise
  • 1 small clove garlic minced
  • 1 tsp fresh lemon juice
  • 1 pinch salt
For Garnish
  • Fresh chives chopped

Equipment

  • Baking sheet
  • Skillet or griddle
  • Non-stick skillet
  • Mixing bowls

Method
 

  1. Preheat oven to 400°F (200°C). Make aioli: mix mayo, garlic, lemon juice, and salt. Refrigerate.
  2. Place bacon on parchment-lined sheet. Brush with maple syrup. Bake 15-20 mins until crispy. Transfer to paper towels.
  3. Split and butter English muffins. Toast butter-side-down in a skillet over medium heat until golden. Set on plates.
  4. Whisk eggs with milk, salt, and pepper. In a non-stick skillet over medium-low, melt butter. Add eggs and cook gently, forming soft curds, for 3-4 mins until just set.
  5. Assemble: On muffin bottoms, spread aioli. Layer spinach, tomato, avocado, bacon, scrambled eggs, and cheese. Top with muffin tops.
  6. Garnish with chives and serve immediately.

Notes

For make-ahead: Cook bacon and store chilled. Whisk eggs and slice veggies; store separately. Assemble in the morning. To freeze: Assemble full sandwich (hold tomato/avocado for long freeze), wrap in parchment+foil, freeze up to 2 weeks. Reheat in a 350°F oven for 25-30 mins from frozen.