Sunday, June 20, 2010
Most families cook big breakfasts on one weekend morning. I tend to make them when The Ballplayer has a game. He isn't very in to food yet. Right now he is into these breakfast sandwiches. So into them that he can put away two at a time. I can barely eat one. My little guy isn't so little anymore. As with all the kids, he has reached my height and is quickly going to pass me up. Not that it will be hard considering I take after the Irish side of the gene pool and am lacking in height. My mother is tall, my father is in no way short. My grandfathers were both tall. One was way over 6 foot. Yet I took after my favorite grandmother and am short. I wish eating this sandwich would make me grow!
We like to use big Hamburger rolls for this but by all means use what you like or have. I also like to pile the eggs on, two per bun. I slice cheddar cheese nice and thick. And to top it, we top with thick bacon. Place all on buttered and toasted buns!
Ballplayer's Favorite Breakfast Sandwich
Make 4 sandwiches
4 thick slices of cheddar cheese
butter for spreading on the buns
12 pieces of bacon
salt and pepper
I like to get the bacon into the oven and cook the eggs at the same time. I like to cook them over medium heat. I know it sounds slow but I dont like them to be all browned and tough.
If you are unfamiliar with making bacon in the oven, it is my favorite way! No standing over the stove with popping grease. Place the bacon on a rack and place the rack on a cookie sheet. Line with bacon. Bake at 425 for about 15 minutes. Be careful to not burn it. I am notorious for burning the bacon.
Butter the buns and broil till golden. I am known for burning these too.
Once the buns are toasted. Place cheese on the top side of the bun and place back under the broiler until melted.
Assemble the sandwiches. Watch them disappear!
at 8:00 AM