The Italian Breakfast Sandwich

This recipe introduces the Italian Breakfast Sandwich, featuring parmesan-crusted eggs, crispy bacon, spinach, and hash browns, all served on an English muffin or semolina roll. It promises to be a delicious morning meal that can cure hangovers and energize your day.

While Italian cuisine is celebrated, breakfast often gets overlooked, inspiring the creation of this light yet flavorful sandwich. It offers a unique, romantic twist on traditional breakfast options, aiming to elevate your morning experience with its delightful ingredients. You Can also check Bison Ragu Recipe.

Ingredients for the Italian Breakfast Sandwich

• 4 eggs
• ¾ cup parmesan cheese (grated)
• 4 slices of bacon
• 3 medium potatoes (for hashbrowns)
• 1 medium onion (grated)
• 1 clove garlic (crushed, plus 2 for sautéing spinach)
• 1 bag of fresh spinach
• 2 tablespoons bacon fat (or butter)
• 2 tablespoons olive oil (for sautéing spinach)
• Salt (to taste)
• Pepper (to taste)
• 1 teaspoon oregano
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional, for spice)
• English muffins or semolina rolls (for serving)

Making the Italian Breakfast Sandwich: 8 Detailed Steps

Step 1: Cook the Bacon

• Start with 4 slices of bacon in a cold pan. This technique helps achieve crispy bacon. Turn the heat to medium-high and cook until crispy, flipping only once for even cooking. Once done, set the bacon aside and save the bacon grease in the pan for later use.

Step 2: Prepare the Hash browns

• Grate 3 medium potatoes using a large grater. Rinse the grated potatoes under cold water until the water runs clear to remove excess starch. Drain well and use a cheesecloth or paper towels to squeeze out as much moisture as possible; this step is crucial for achieving crispy hashbrowns.

Step 3: Season the Hash browns

• In a bowl, combine the dried grated potatoes with 1 grated medium onion and 1 crushed garlic clove. Season with salt, pepper, 1 teaspoon oregano, 1 teaspoon paprika, and ½ teaspoon cayenne pepper (if desired). Mix well to evenly distribute the seasonings.

Step 4: Cook the Hashbrowns

• In the same pan with the reserved 2 tablespoons of bacon grease, heat the mixture over medium-high heat. Spread the potato mixture evenly across the pan, ensuring it forms a thin layer. Cook for about 7 minutes without stirring until the bottom is golden brown.

Step 5: Flip and Finish the Hash browns

• Carefully flip the hashbrowns in sections. Add 2 tablespoons of butter or more bacon grease on top. Cook for an additional 5 minutes. Then, start mixing the potatoes to ensure they cook through, stirring occasionally for another 2-5 minutes until crispy and golden.

Step 6: Sauté the Spinach

• In the same pan, add 2 tablespoons of olive oil and heat over medium heat. Toss in 2 crushed garlic cloves and sauté until fragrant, then remove the garlic. Add the entire bag of fresh spinach gradually, stirring until wilted. Once cooked, transfer the sautéed spinach to a plate.

Step 7: Make the Crispy Parmesan Eggs

• Reheat the pan to medium heat and add 1 tablespoon of butter. Grate ¾ cup of parmesan cheese into the pan and carefully crack 4 eggs on top of the cheese. Cook for about 2 minutes until the cheese is golden and crispy. Flip the eggs and cook for another 1-2 minutes based on your desired level of doneness.

Step 8: Assemble the Sandwich

• Toast your choice of English muffins or semolina rolls. Start layering by placing a generous amount of hashbrowns on the bottom, followed by the sautéed spinach, crispy parmesan eggs, and the cooked bacon. Close the sandwich and enjoy your delicious Italian Breakfast Sandwich!

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