This recipe is a good example of how a recipe can be lifted from an 8 rating to a 10 rating with one small addition. In this case the addition happens to be the hardest part of the recipe (balsamic sauce), but it’s worth it. I guess you can leave it out if you’re okay with just an EIGHT for a breakfast, but if you want a 10-rated breakfast sandwich, you’ll want it.
The first time I made this delicious thing, I left the glaze off and it was good. Juicy strawberries, crispy bacon, peppery arugula. It was a sandwich I would eat without question. The glaze just takes it from that to, like, food truck levels. During the spring, when strawberries are at their best, you could start a truck that only sold these strawberry breakfast sandwiches and do just fine.
Or you could just make for you and your friends.
Strawberry Breakfast Sandwiches
- 8 strips bacon, cooked crispy
- 8-10 ripe strawberries, sliced thin
- 2 cups baby arugula
- ¼ cup mayonnaise
- 4 large eggs, over-easy or sunny-side up
- 4 good hard rolls
- ½ cup balsamic vinegar
- ¼ cup sugar
- Preheat oven to 350 degrees F. Bake bacon on a baking sheet for 15-20 minutes until very crispy. Toast rolls.
- For glaze, add balsamic vinegar and sugar to a small pot over low heat. Heat, stirring constantly, until mixture simmers. Keep heat low and stir for 6-8 minutes until mixture thickens. It should coat the back of a spoon. Remove from heat and let cool.
- Fry eggs in a little butter or oil until they are cooked to your liking. I recommend leaving the yolks soft. If you want to do them sunny-side up, fry them for about 2 minutes until the whites are cooked, then cover them with a plate or lid for 30 seconds to set the top of the egg.
- To make a sandwich, slather a little mayo on the bottom of a roll. Add a handful of arugula and sliced strawberries. Top with crispy bacon, cooked egg, and drizzle with glaze.
- Serve immediately!
Did you make this recipe?
Strawberry Breakfast Sandwich
Alright. Let’s get the hard part out of the way first: the glaze. It’s not actually that hard, but it does require a little patience and you can easily burn it if you heat it too fast or too hot. Just stir together the vinegar and sugar in a small pot over low heat. Stir constantly until the sugar dissolves.
Once it’s simmering, stir it for 6-8 minutes until it thickens. It should coat a spoon and should be like a light syrup. It’ll continue to thicken as it cools.
Besides that, bake some bacon in a 350 degree oven on a sheet pan until it’s really crispy. Depending on the thickness of your bacon, that’ll be anywhere from 15-25 minutes. Just keep an eye on it.
Also, wash some baby arugula and slice some ripe strawberries. Use the ripest you can find. Really sweet berries make the sandwich even better.
I made one version of this sandwich on an English muffin and it wasn’t sturdy enough. You need a decent roll for it. It doesn’t have to be anything too fancy, but something sturdy. I recommend toasting them for a few minutes while your bacon bakes.
The last thing you need to prep is an egg. I recommend doing these over-easy or sunny-side up so the yolk is still soft. My personal preference is sunny-side up just because it looks good. Cook the egg for about 2 minutes on medium with some butter or oil and then cover it for 30 seconds with a plate or lid to set the top of the egg.
Not hard at this point, but the order I recommend starts with a schmear of mayo. You might be inclined to skip this, but it kind of brings everything together. You don’t need a lot, but a thin layer is nice.
Then arugula and strawberries.
Then crispy bacon and egg.
Then drizzle on that delicious sauce.
Cut this in half if that’s your style. It’s a messy situation, for sure, but one that I think you’ll love.
Bacon strawberry breakfast sandwiches.
Say hello to your new favorite breakfast.