6 Pro Chefs Make Their Go-To Breakfast Sandwich | Test Kitchen Talks | Bon Appétit

today we're in the test kitchen and we're going to be making our go-to breakfast sandwiches so a great breakfast sandwich in my opinion must have an egg that's good i don't think it's gotta have an egg some sort of toasty bread situation it has to have a protein bacon sausage it should have some cheese a little carb a little savory little meat breakfast sandwich what is a breakfast sandwich i don't know that it lends itself to easy definitions so today i'm making a classic sausage egg and cheese staple of delis around new york in almost any deli there's going to be like a little mini flat top with scrambled eggs bacon sausage i've got this nifty meat press maybe a little too much but i want like an even thin layer i'm trying to create like a lot of surface area so it has the best possible chance of getting crispy try to go like maybe even flatter with this one i'm just trying to toast the bun so like butter happening so we'll do a couple legs still got it an absurdly large whisk so it's not about movement when you touch it you're gonna start to form curds and like you want like a sheet of scrambled egg that's what we're talking about and it's like a kind of like quad-cold situation the ideal cheese is an american style cheese something that's just like begging to melt so we got like some color going flatter harder definitely paid off it's like egg stack and then right onto the bread sausage sitting in a pool of cheese sitting on a stack of egg nothing is going anywhere you can eat this with one hand while drinking coffee the cheese is adding so much richness so much creaminess i honestly i'm thrilled with this this is like tom hanks making fire in castaway like that level of happiness i am making a indian style masala omelette breakfast sandwich back in india you have stalls that are dedicated to egg dishes from boiled to fried to like different versions of this masala omelette when i was thinking of this recipe i knew i kind of like had to pay a little bit of an oath to them so i'm gonna start by cracking okay let me see if i can do it with one i did it and some chopped red onion cilantro cumin seeds red chili flakes and then some green chili and salt i do love like punchy intense things first thing in the morning i know that's not everyone's vibe you want to make sure that the eggs completely break you incorporate a little air that's going to make your omelette fluffy my heart is always an indian style masala omelette that's going to be color on this and some of the edges might get crispy but that's the best part okay so that looks great we're gonna go over and cook this i have some ghee here you could use butter i just love the flavor of ki i feel like it's a little bit sweeter more toasty as you can see like the edges start to kind of fluff up a little bit fold the omelet towards the center that way all of the uncooked part kind of goes under you know you make sure that that's getting cooked as well and once most of the omelette is cooked i'm gonna add my cheese and you could certainly flip this but i'm just gonna cover it and let the cheese melt all right i think that's good fold one side over the other like that the color that you get on the bottom is good i think this is ready to plate okay so i have some uh toasted ciabatta bread i like using chapatta just because it gets like nice and crunchy but it's still soft in the center and i don't think you need like a super spicy hot sauce here just because you are adding two kinds of chilies and i'm gonna put a mound of arugula that's going to add some crunch and freshness and pepperiness you get all of the flavor without it overpowering the egg kind of like wakes you up the ciabatta is a bread that can like really hold on its own you don't really miss the meat this is the perfect breakfast sandwich i'm not a big like egg on my breakfast sandwich kind of guy i know what a weirdo gonna be making taylor ham lettuce and tomato on a toasted bagel a little mayonnaise and mustard mixture salt pepper it's perfect we got the taylor ham so it's this thing that was invented in trenton new jersey it's tangy it's got a little sweetness to it this is the pro move all right they don't teach you this out west you got to cut little slits in it like that you want even browning yeah buddy oh flashbacks are coming to me now all right to the cast iron taylor ham similar to like a baloney right it's an emulsified pork product uh it crisps up it gets nice and brown it's beautiful it's almost like a little like spammy kind of bacon rip see if we didn't do those little cuts it would cup up like that and the whole inside would just steam it wouldn't get a nice crispiness to it no better way to start your day than some greasy porky pork roll baby this is what we're looking for look at that all right crispy fried up pork taylor ham pork roll baby thank you new jersey it is almost like a little bacony kind of thing right crispy porky salty but it's tangy the secret oh it's tangy and then iceberg right you know what i'm gonna do a little slice of tomato oh that felt good so we got our toasted bagel okay i'm just gonna add a little bit of mayonnaise yeah a little dijon dijon mayo mix come on that's that's our little secret sauce for the breakfast all right i really like that it's gonna be a little riff on a blt taylor ham a little tlt kill him lettuce and tomato yeah yeah you nailed it brad so we're gonna put that down now add our tomato and then with tomato i know there's salt on there but i always add a little bit of salt to my tomato all right just that little extra come on look at that sandwich little black pepper i should have put it on the tomato but it's okay it's all going in the same spot yeah look at that bad boy huh i tell you what every now and then brad looks pretty good if you want to throw an egg on there knock yourself out i really dig this it's almost i'm going to go ahead and say it not better but it's as freaking good as a bacon blt maybe even better have it for breakfast taylor ham tomato and lettuce for breakfast a breakfast sandwich i feel like it might need an egg to be proper however that doesn't mean there are not other options that's why we're gonna be working with a tofu scramble okay so tofu is very bland by itself but it could be really tasty and very flavorful when you add in some veggies and some strong spices so i've got some red onion green pepper red pepper and some garlic i'm going to crumble in my pressed tofu just with my hands typically i'd like to wrap it in a couple layers of paper towel and then rest a heavy cast iron on top to drain out all that excess liquid so now i'm just gonna kind of get some nutritional yeast onto that tofu for some umami the turmeric that's gonna give this kind of eggy color some of that smoked paprika and our red pepper flakes i'm not looking to recreate eggs here i'm just looking to have a protein packed sandwich it needs a savory element shiitake mushrooms are so versatile and they are among some of the most flavorful mushrooms in my opinion i'm using some brown sugar to create some caramelization and you'll want to mix that brown sugar quickly so that it doesn't stick to the bottom of the pan bit of liquid smoke which is one of my favorite ingredients this is browning liquid it's something that's used in jamaican cooking often and it's honestly just to give some color like a nice rich color to the dish and all it is is burnt sugar and then we've got some smoked paprika just to play on that smokiness a little bit more and a little bit of salt and you're getting these deep rich kind of like burnt bits here which is exactly what we're looking for last thing we're going to do is create our aquafaba sriracha mayo that water that is created after cooking down chickpeas becomes somewhat of an egg white replacer and i've got an immersion blender here and all that i'm doing is on the turbo speed we're gonna go ahead and whip that up just like we would like egg whites we're gonna add some salt some sugar and some mustard powder and then what we're gonna do this is magic we're gonna this is gonna emulsify and become mayo what we're gonna do is slowly add oil the more oil you add the thicker your quote-unquote mayo will become last but not least i'm just going to incorporate some sriracha for heat look at that it is like thick she thick i like the english muffins because it's not too much bread and you can still really fill it up get those nice jammy smoky shiitakes layered right onto that sandwich and then we're gonna get a couple of those arugula greens on there oh yeah i like it a lot for so many reasons the tofu scramble is like savory and like has all these different spices like you can taste the smoked paprika you can taste the turmeric the onions and the peppers really play well together when you move up to the shiitake bacon it's like crispy and really flavorful very umami final verdict the messier the sandwich the tastier my go-to breakfast sandwich is actually inspired by one of my cooks at my restaurant a couple of months ago i asked kyle to show me how to make japanese sandwiches they're made with milk bread and so they're really like fluffy really sweet my spin on it is just throwing some spam on there usually when i've made egg salads in the past i will cut up my eggs and then just mash everything together this technique actually you separate the yolks and you make a cream out of the yolks i'm gonna cut these into bite-sized pieces we're gonna add some qp mayo it's a japanese mayo it's made just with yolks it's creamier it's sweeter i'm gonna add a hint of mustard it's kind of like if you were to make deviled eggs but like in a sandwich form sometimes when you eat eggs you only get a bite of the yolk then you're stuck with all the whites but this way you get a little bit of both i'm going to add a tiny bit of salt and then you can add scallions or chives it adds a nice kind of pop of green in there my favorite part of the sandwich is the spam the spam is like a great kind of like salty savory component to this i know it seems really scary but don't be afraid of it i grew up eating spam for breakfast in my filipino home it was one of those things that you would wake up from bed and just like smell the distinct smell of frying spam spam bacon let's go i like the texture of spam when it's thin because it gets really crispy like comes out almost like a chip it's got a nice kind of caramelization it's got a little bit of color on the sides and i think we're ready to go the last piece that is really important is your milk bread and this is called shokupan traditionally japanese sandals use this for like their egg salad or their katsu sandwiches so it's like milky buttery kind of similar to white bread it's very fluffy but it also has a lot of like hold to it whereas i think with white bread it's like collapsible egg salad on both sides i'm gonna take the spam and i'm gonna just layer it here i'm gonna put my egg in here like this when you have japanese sandals or if you see them at the store they're usually without the crusts i also don't like crust so this is the perfect to-go breakfast sandwich for me and then you're going to see how amazing that looks the creaminess of the yolk is in there the texture of the egg whites holds up gosh the bread is just so so fluffy and then the saltiness of the spam like the savoriness comes through and because there's a little bit more texture it definitely feels like if you had like a bacon and an egg sandwich mm-hmm this is my ideal because i want herby bright herbaceousness and i also want cheese and i also want egg and i also want a fluffy roll a frittata is inherently a clean out the fridge dish it's a really good way to make use of miscellaneous bits and bobs it's also really neat you won't end up with like drippy yolk bits all over your shirt so we're gonna do some sour cream and that just adds some like extra richness and fat and then dill my favorite plus some parsley plus some scallion for a little allium bite and we have our goat cheese and the reason i'm not whisking is because i don't want to break these up very much because i want those pockets of cheese when you bite into it which i think is really nice and we're gonna put our mixture into our prepared pan so you can see this is a very green very herby frittata we're gonna throw this into the oven at 350 for about half an hour when we lift it out of here you'll see nice and puffy the eggs really lifted we toasted our buns um and buttered them and then i'm just gonna rub it with the flat side of a garlic clove it gives you the vibes of garlic without like that too punchy of a bite if you don't want that first thing in the morning so nice and like look into that cut just like very fluffy the herbs kind of like come to the top which is kind of nice too and we're just gonna load that up i think hot sauce is a perfect condiment and it goes so well with the richness of eggs that i want it on my breakfast sandwich look that's so fun you've got a lot going on here i like your sandwich to have some height and the fluffiness of this bun means that you can like press it down and get it all into your mouth in one bite um a bacon egg and cheese can sometimes feel like heavy duty but you still get that creamy cheese bright herbiness the spicy hot sauce in the tomato really killing it i'm gonna go whole thing i used to work at delis and stuff when i was younger and they come in these logs like this and they're they're they're stuffed in a casing so you would peel back the casing and you're left with this big you know this round giant it looks like a giant salami right and you would take the knife and you would cut the slits in the whole in the whole log and then you put it on the deli slicer and do like two of them three of them you know we just burnt them everyone can already make a cheese down they're making cheese everyone

Channel: Bon Appétit

Views: 1,709,649

Keywords: ba, ba from the test kitchen, best breakfast sandwich, bon appetit, bon appetit test kitchen, breakfast, breakfast recipe, breakfast sandwich, breakfast sandwich recipe, breakfast sandwiches, easy breakfast sandwich, food, from the test kitchen, how to make a breakfast sandwich, japanese egg salad, new jersey pork roll, pork roll, pork roll sandwich, sandwiches, sausage egg and cheese, taylor ham, taylor ham breakfast, taylor pork roll, test kitchen, tofu scramble

Id: GvCa_wbdFSg

Length: 15min 40sec (940 seconds)

Published: Fri Dec 03 2021

Reddit Comments

[u/BringMeAHigherLunch]

That Japanese egg sandwich looks bangin. I’m not an egg sandwich person but I’d eat that in a heartbeat.

[u/borgwardB]

Watching this, I had a thought.

Do they make pre-flavored tofu?

[u/swallowshotguns]

So, Brad just made lunch yeah?

[u/muldervinscully]

Feels like the old days. Great vid