A few weeks ago, in mid-July, I was fortunate enough to spend a long weekend in Music City, Nashville, for my sister’s Bachelorette Party. It was an amazing, wonderful trip I will remember for the rest of my life — but not just because of the pictures, bars, and matching pink cowgirl outfits. For it was on that trip that I was introduced to one of the most amazing breakfast sandwiches of all time.
Introducing: Garlic Mayo Breakfast Sandwich
This sandwich elevates the entire concept of the traditional Bodega breakfast sandwich (bacon, egg, cheese, etc). One of my sister’s bridesmaids made this sandwich for us during that Nashville weekend and I have since stolen it and am currently telling everyone I know about it (sorry, Emma). The Garlic Mayo Breakfast Sandwich — a.k.a Emma’s Breakfast Sandwich — is a wonderful twist on a classic dish that enhances the existing flavors with a signature condiment. Here’s how it’s done:
- Preheat the oven at 350 degrees; this step comes later.
- Fry up a few slices of bacon in a pan on the stove until it’s to your preferred crispiness (I’ve been using two whole slices per sandwich). Remove from pan onto paper towel.
- Fry up eggs in that delicious bacon fat until your preferred level of runniness (personally, it’s better with a runny yolk); remove from pan onto a paper towel.
- Slice open an English muffin and place both half in the toaster to be lightly toasted.
- Once finished, place the top half aside for later.
Now here comes the fun part! I don’t know if you guys have ever made or used garlic mayo, but let me tell you it is a game-changer. All it is is you put a bunch of plain mayo into a bowl and then mix in as much minced garlic or garlic paste as you want. There are literally no rules here; if you love garlic like I do feel free to dump in as much as your taste buds can handle. Mix up the two ingredients and here’s what you do with it:
- Take the bottom half of the English muffin and layer on as much garlic mayo as you want. More is always better so go a little heavy on this.
- Place the muffin on a foil-lined baking sheet, and layer the cooked egg, cooked bacon, and a slice of cheddar cheese.
- Bake that breakfast sandwich (now open-faced) in the over for five minutes to melt the cheese
- Pull it out of the oven, layer garlic mayo on the top half of the English muffin (again, go heavy), and place it on top.
You Need to Try This Breakfast On Saturday Morning
It’s so simple: garlic mayo. But like spicy aioli, it makes a huge difference. This amazing condiment has opened my eyes and introduced me to a whole world of possibilities. Emma’s Breakfast Sandwich is one I highly recommend for after a night out drinking when you’re tired the next day and/or hungover; or, if you’re like me, you’ll make it after a night of playing Taboo, having drinks, and watching Tommy Wiseau’s The Room for the first time. However you make it, you need to make it.
