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8-Layer Breakfast Sandwich with Hollandaise and Balsamic Reduction Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 51 reviews
  • Author: Bertha
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1-2 servings
  • Category: Breakfast, Brunch, Sandwich
  • Method: Stovetop
  • Cuisine: American

Description

This 8-Layer Breakfast Sandwich is a gourmet morning treat stacked with savory French toast, pan-seared tomatoes, crispy bacon, sautéed mushrooms and spinach, melted Swiss cheese, and topped with poached eggs, drizzled with creamy hollandaise and tangy balsamic reduction. Perfectly balanced with rich and fresh flavors, it brings a restaurant-quality breakfast right to your kitchen.

Ingredients

Scale

For the breakfast sandwich:

  • 3 large eggs, divided
  • 1 tablespoon heavy cream
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 2 slices white bread
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon canola oil
  • 1/2 cup balsamic vinegar
  • 2 thick slices tomato
  • 1 small handful mushrooms, sliced (about 1/4 cup)
  • 1 small handful fresh baby spinach (about 1/4 cup)
  • 3 slices bacon
  • 2 slices Swiss cheese

For the hollandaise sauce:

  • 2 1/2 sticks butter (about 280g or 20 tablespoons)
  • 2 egg yolks
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Make the hollandaise: Melt the butter on the stove or in the microwave until piping hot. Warm the blender bowl by filling it with hot water, then empty and dry the bowl.
  2. Blend hollandaise ingredients: Add the egg yolks, lemon juice, salt, and pepper to the blender and blend at medium speed. Slowly drizzle in the hot melted butter while the machine runs until the sauce emulsifies into a creamy hollandaise. Store it covered in a warm spot. If it starts to curdle, add a drop or two of hot water and stir to smooth.
  3. Make the balsamic reduction: Pour the balsamic vinegar into a small saucepan. Bring it to a boil, then reduce to a simmer for 10 to 15 minutes, stirring occasionally, until thick enough to coat the back of a spoon. Keep warm in a covered container.
  4. Prepare the savory French toast: Whisk together 1 egg, heavy cream, pinch of salt, and pepper in a wide bowl. Lightly dredge the two white bread slices in this mixture—avoid soaking them. In a large nonstick skillet over medium heat, melt 1 tablespoon butter and the canola oil. Cook the bread slices one or two at a time, browning each side until golden. Set aside.
  5. Pan-sear the tomatoes: Using the same skillet set to medium-high heat, place tomato slices in a single layer. Cook 2-3 minutes per side until browned. Set aside with the French toast.
  6. Sauté mushrooms and spinach: Reduce skillet heat to medium and melt 1 tablespoon butter. Sauté mushrooms for about 3 minutes until tender. Add spinach and cook just until wilted. Season with salt and pepper. Set aside with other ingredients.
  7. Cook the bacon: Keep skillet at medium heat and cook bacon slices until crispy on both sides. Drain on paper towels and cut each slice in half for easier sandwich assembly. Pour off excess bacon fat into a heat-safe bowl and wipe down skillet, leaving some fat if desired for eggs.
  8. Cook the eggs: Melt 1 tablespoon butter in the skillet over medium heat. Crack 2 eggs carefully into the pan. Cook until whites are set but yolks remain runny. Flip gently and cook 10-20 seconds more for a slightly cooked top. Set aside.
  9. Assemble and warm sandwich: Reduce heat to low. Start with one slice of savory French toast, then layer tomato, bacon halves, mushrooms, spinach, and 2 slices of Swiss cheese. Top with the remaining French toast slice. Cover and warm in the skillet until cheese melts.
  10. Serve: Plate the sandwich and top with the sunny-side-up eggs. Drizzle hollandaise sauce and balsamic reduction over the top. Enjoy your indulgent, layered breakfast masterpiece.

Notes

  • Use thick-cut bread for best results with savory French toast.
  • Adjust the balsamic reduction simmer time depending on the desired thickness.
  • For creamier hollandaise, ensure butter is hot but not browned.
  • You can substitute Swiss cheese with Gruyère or cheddar if preferred.
  • To keep eggs runny, watch the cooking time closely and handle eggs gently when flipping.

Nutrition

  • Serving Size: 1 sandwich with egg and sauce
  • Calories: 850 kcal
  • Sugar: 8 g
  • Sodium: 1100 mg
  • Fat: 65 g
  • Saturated Fat: 30 g
  • Unsaturated Fat: 30 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 420 mg

Find it online: https://grannyeats.com/8-layer-breakfast-sandwich-with-hollandaise-and-balsamic-reduction-recipe/