Farmer’s Breakfast Recipe

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Recipe for Farmer’s Breakfast  

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Try this Farmer’s Breakfast Recipe

You don’t have to be a farmer to appreciate this early-morning sandwich. Artisanal bread is filled with Tillamook® Sharp Cheddar, crisp bacon, slices of roasted potatoes, an egg over-easy, and a bit of chive butter.

Author:
Prep Time: 30 Minutes
Total Time: 40 Minutes
Makes: 4 Servings

Recipe Ingredients:

  • 10 fresh chives, minced
  • 2 tablespoons Tillamook® Salted Butter softened at room temperature
  • 4 small Yukon Gold potatoes, sliced thin (about 1/4 inch)
  • Salt
  • Black pepper
  • Olive oil
  • 8 pieces bacon
  • 8 slices fresh artisanal levain bread (or another country-style bread)
  • 16 Tillamook® Sharp Cheddar Cheese Slices
  • 4 eggs

Recipe Instructions:

1) Chop chives and cream together with butter. (Tip: Chop dry herbs quickly by using a clean coffee grinder.)
2) Heat oven to 350°F. Spread sliced potatoes one layer thick on an oiled sheet pan and then sprinkle with salt, pepper, and a small amount of olive oil. Roast until fork-tender and lightly browned, about 15-20 minutes.
3) While potatoes are roasting, cook the bacon. When potatoes are done, remove from oven, turn the oven up to 450°F, and put a sheet pan in the oven to heat.
4) Spread chive butter on one side of each slice of bread. Place bread butter-side-down. Layer two layers (about 4 slices) of cheddar on four pieces of bread (the bottom pieces of the sandwiches), then one layer of roasted potatoes, then bacon.
5) Heat a nonstick pan or griddle to 325°F. Spray with oil or a bit of melted butter. Crack eggs and gently place in the hot pan, careful not to break the yolk.
6) Place open face sandwiches onto hot sheet pan and put in oven. Watch carefully and remove sandwiches from oven when cheese is melted and bread is barely browned.
7) Flip over eggs, cook for another 10 seconds, then carefully place each over-easy egg onto each sandwich in the oven, on top of bacon.
8) Top each sandwich with one slice of buttered bread and place sheet pan back into hot oven for another 30-60 seconds, until bread is toasted and cheese is melted. Serve immediately.

Enjoy!