Is a basic breakfast sandwich already perfect? I don’t know, let’s just throw money at it.
INGREDIENTS:
Cheap Sandwich:
3 slices of cooked bacon
2 slices of white bread
Butter for toasting
2 tbsp (28g) butter
3 eggs
2 slices of cheddar cheese
Mayo
Expensive Sandwich:
Pork Secreto:
1 1/2 cup (295g) buttermilk
1 tbsp (12g) garlic powder
1 tsp (3g) espelette
1 tsp (2g) cumin
1/2 tsp (<1g) white pepper
1/2 tsp (2g) onion powder
2 tsp (6g) kosher salt
2 lbs Pork Secreto - ⅓” staaks
Breading and frying:
1.5-quart vegetable oil
2 cups (300g) ap flour
2 tsp (6g) kosher salt
1 tbsp (11g) garlic powder
1 tsp (3g) white pepper
1/2 tsp (<1g) ground black pepper
Assembly:
1 pint cubed gruyere
3 cloves of garlic for foam
3 pieces of Iberian bacon cooked
1 quart (800) heavy whipping cream
2 eggs, soft scrambled
1 tbsp (28g) creme fraiche
2 tbsp (6g) Fresh chives
Salt and pepper to taste
1 oz (28g) Caviar kept cold
2 slices of sourdough bread, toasted with butter on both sides
INSTRUCTIONS:
Cheap Sandwich:
Set up a medium-size skillet over medium-high heat, and add your butter; once melted, place your bread in the pan and toast on both sides until golden brown.
Crack eggs in a bowl, season lightly with salt and pepper, and whisk until homogenous. In a 10 - 12” skillet, over medium-high, add butter; once melted, add eggs, and let them cook while constantly dragging the edges to the center as they begin to set. Slowly shape it into a square, about the same size as your bread.
Once your eggs get cooked 85%, cut the heat off and cover your skillet with plastic wrap and let it finish cooking by steaming itself for 30 seconds.
Assembly: Spread some mayo on both toasted bread slices. On the bottom layer, stack your bacon, followed by your eggs, a slice of cheddar cheese (melt with a kitchen torch or under a broiler) and finally, crown your sandwich with the top slice of bread.
Expensive Sandwich:
Pork Secreto:
In a medium-size bowl, add all ingredients but the pork and whisk together. Place your pork in the marinade and let it sit for 5 minutes; make sure it’s submerged completely.
Breading and frying:
In a medium-size bowl, add flour, salt, garlic powder, white pepper, and black pepper, then drizzle some of your marinade into the flour and mix to incorporate.
Remove your pork from the marinade and dunk it into your flour; press it down to ensure everything gets coated in flour. Once fully coated, shake up the excess flour, and place it on a sheet tray. Repeat with the remaining steaks.
Fill a heavy bottom pot just over halfway with vegetable oil. Heat to 350F. Fry one or two pieces of pork for 4 - 6 minutes or until golden brown. Remove and place on a sheet tray with a wire rack and season with salt to taste while hot. Repeat with the rest.
Assembly:
Gruyere foam: Place cheese in a blender along with the garlic. In a medium-size saucepot, add heavy cream, heat it until a simmer, then pour 3/4 into your blender and blend. If it’s too thick, add more cream to loosen up. Pour that into a cream dispenser (whip cream canister) and shake.
Crack eggs in a bowl, and whisk until homogenous. In a 10 - 12 skillet, over medium-high, add butter; once almost melted, add your eggs and start stirring with a heat-proof rubber spatula; once the eggs begin to curl, remove from the heat while stirring and shaking the pan. Repeat this process until your eggs are soft and scrambled. Fold in creme fraiche and chives and season with salt.
Add a generous layer of your gruyere foam on the bottom slice, followed by your Iberian bacon, a piece of breaded pork, and a dollop of your soft scrambled eggs. Then add a generous amount of caviar, and top that sandwich with the other slice of bread
