Creole Tomato Breakfast Sandwiches

Creole tomato sandwich

You’ll want to add this sweet and spicy candied bacon to every breakfast dish.

Creole Tomato Breakfast Sandwiches
Makes 4
  • ½ cup mayonnaise*
  • 2 tablespoons Creole mustard
  • 2 teaspoons Creole seasoning
  • 2 teaspoons grated garlic
  • 2 teaspoons fresh lemon juice
  • 8 large eggs, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 4 tablespoons unsalted butter, divided
  • 8 thick slices brioche bread, toasted
  • 8 thick slices Creole tomato
  • 8 slices Cane Syrup-Candied Bacon (recipe follows)
Cane Syrup-Candied Bacon
  • 12 slices thick-cut center-cut bacon
  • ½ cup firmly packed dark brown sugar
  • ¼ cup cane syrup
  • 2 tablespoons sherry vinegar
  • 2 teaspoons Creole seasoning*
  1. In a medium bowl, whisk together mayonnaise, mustard, Creole seasoning, garlic, and lemon juice until well combined.
  2. In 2 small bowls, crack 2 eggs each, and sprinkle ¼ teaspoon salt and ⅛ teaspoon pepper over each bowl.
  3. In a medium skillet, heat 2 tablespoons butter over medium heat. Pour seasoned eggs into skillet. Cover and cook until edges of whites are browned and crisp, about 1 minute. Remove from heat; cover and let stand until whites are fully set but yolks are still runny, 1 to 2 minutes. Transfer to a plate.
  4. Repeat procedure with remaining 4 eggs, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and remaining 2 tablespoons butter.
  5. Spread about 1 tablespoon mayonnaise mixture on one side of each slice of bread. Place 4 slices spread side up, and top each with 2 tomato slices, 2 slices Cane Syrup-Candied Bacon, and 2 eggs. Place remaining 4 bread slices, spread side down, on eggs. Serve immediately.
Cane Syrup-Candied Bacon
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with foil.
  2. On prepared pans, place bacon.
  3. Bake for 12 to 14 minutes. (Bacon will be not be crisp.) Leave oven on.
  4. Meanwhile, in a small saucepan, bring brown sugar, cane syrup, vinegar, and Creole seasoning to a boil over medium heat, stirring frequently; cook for 1 minute.
  5. Brush half of syrup mixture onto bacon.
  6. Bake until just beginning to caramelize, about 10 minutes. Turn bacon, and brush with remaining syrup mixture. Bake until caramelized and beginning to crisp, about 10 minutes more. Transfer bacon to a piece of wax or parchment paper, and let cool slightly; serve warm.
*We used Blue Plate Mayonnaise.
*We used Tony Chachere’s Original Creole Seasoning.



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