Focaccia Breakfast Sandwich

When it comes to breakfast, why settle for the ordinary when you can indulge in the extraordinary? If you’re a fan of sandwiches but want to elevate your morning routine, look no further than the open-faced focaccia breakfast sandwich. This delightful creation takes the classic sandwich concept and transforms it into a mouthwatering masterpiece that will make your taste buds dance with joy.
I used wholewheat focaccia from a local bakery. It’s delicious and hearty focaccia. I did not add this to the video. I toasted the bread. I cut off the top of the focaccia so I could see the texture of the bread. After I was done cooking the egg. I wiped the pan clean and melted some olive oil and butter into the pan. Then I added the focaccia cut side down. I toasted it for about 5 minutes. It was toasty and delicious. This added great flavor and texture to the sand.
Also, I usually make a sauce with mayonnaise and sour cream. It’s a full-fat sauce. I wanted a creamy and rich sauce. So I decided to try a full-fat greek yogurt. And to tell you the truth I could not tell the difference other than I could taste the yogurt tang. And I liked it. Plus adding the sriracha to the yogurt made it just like a sriracha mayonnaise but healthier.
I played with making this a vegetarian sand. I tried sautéed and caramelized mushrooms. But the texture that bacon brought to this sand was delicious. The salty and smoked sweetness tied the sand with the bread, egg, and sauce. I tried to keep it healthy by using uncured bacon. Plus I used wholewheat focaccia, extra virgin olive oil, and a free-range egg to keep as healthy as possible without missing out on flavor.
*Pro-tip – To ensure a fully cooked egg without flipping it. Add a tbsp of water and cover the egg in the pan with a lid to cook the tip of the egg. Cook for about 3 minutes.

Ingredients

• 4 strips of uncured smoked bacon
• 1 free range egg
• 1/4 cup of whole milk greek yogurt
• 1 Tbsp Sriracha
• Rocket salad or arugula
• 1 Tbsp Lemon Olive Oil
• 1 Tsp of Fig Balsamic vinegar
• 1 Medium size square of whole wheat focaccia
• Seasoning

Preparation

• In a large skillet on medium heat add the bacon
• Cook bacon till crisp about 10 minutes
• In the same pan add the egg (see Pro-tip)
• Wipe the pan clean with a paper towel, then add butter and olive oil
• Cut the top of the focaccia top off (use to make croutons )
• When the butter starts of bubble place the bread face down
• Remove the focaccia after 5 minutes or crispy and toasted
• In a small container add the yogurt , sriracha and seasoning and stir to combine
• In a large bowl add the wild rocket olive oil , balsamic vinegar plus seasoning
• Mix till greens are coated
• Assemble the sandwich with the focaccia first
• Add yogurt sauce to the top of the focaccia
• Add the fried egg
• Add the bacon and drizzle more of the yogurt sauce
• Add the wild rocket
• Serve immediately with a fork and knife