Best Italian Breakfast Sandwich
Your blueprint for the most satisfying breakfast sandwich of your life, featuring crispy Parmesan eggs that will become your new obsession.
Equipment
- 2 skillets 1 non-stick recommended
- box grater
- Spatula
Ingredients
- 4 large eggs
- ½ cup freshly grated Parmigiano-Reggiano
- 4 slices thick-cut bacon or 2 oz pancetta
- 2 semolina rolls or English muffins
- 2 cups fresh spinach
- 1 large Yukon Gold potato grated (or 2 frozen hash brown patties)
- 2 tbsp olive oil
Instructions
- Bacon: In a cold skillet, arrange bacon. Cook over medium heat for 3-4 mins per side until crisp. Drain on paper towels.
- Hash Browns: Grate potato and squeeze dry in a clean towel. Heat 1 tbsp oil in a skillet over medium-high. Add potatoes, press down, season. Cook 5-6 mins per side until golden.
- Spinach: In bacon skillet, sauté spinach for 1-2 mins until wilted. Season lightly.
- Parmesan Eggs: Heat non-stick skillet over medium. Create two 6-inch Parmesan circles. Cook 1 min until bubbly. Crack an egg over each. Season with pepper. Cook 2-3 mins, cover for last minute to set tops.
- Toast: Lightly toast rolls during final cooking steps.
- Build: Bottom bun → Parmesan egg (crust up!) → bacon → spinach → hash brown → drizzle of olive oil → top bun.
Notes
- Always use freshly grated. Pre-grated cheese contains anti-caking agents that prevent proper crisping.
- Cook components separately and store for up to 2 days. Reheat in toaster oven or air fryer to maintain texture.
- Omit bacon and add sliced avocado or roasted red peppers.
- Don't flip! Covering the skillet creates a perfectly set egg with that gorgeous lacy crust intact.
- Trust me on this - a quality non-stick skillet is essential for the Parmesan eggs to release perfectly.