My Chef-Husband Made Me the World's Best Breakfast Sandwich and My Mornings Are Forever Changed

Let me start by saying that we rarely eat greasy breakfast sandwiches. In fact, I’m not sure we’ve ever made one at home. We, meaning me and my husband, Luke, who also happens to be a chef.  

Sure, I’ve ordered them in the past. Most likely from the nearest deli via Uber Eats after a big night out when it was too early for pizza, but the last time I had one was probably 3 to 4 years ago. Yet the morning after a recent bachelorette party, I woke up with a serious craving for a bacon, egg and cheese. 

My first instinct was to fire up the Uber Eats app (so I could also easily order the other necessities, like Gatorade, water and Advil), but as soon as Luke saw what I was up to, he stopped me. “I’ll make you a better one,” he said. “How long will that take?” I asked. “It will be ready before the one you’re about to order arrives.”

“Okay.” Off I went to the fridge in search of chilled eye patches and any and every form of hydration, then I settled on the couch to watch him whip up the best-ever bacon, egg and cheese.  

The Arena Media Brands, LLC and respective content providers may receive compensation for some links to products and services on this website.

Related: 24 Bagel Sandwich Recipes

Bacon, Egg and Cheese Ingredients

To get started, you’ll need brioche buns, eggs, thick-cut bacon, sliced cheddar cheese, Sir Kensington’s Chipotle Mayo (or any other spicy mayo) and chili crisp. Our favorites are FLYBYJING Sichuan Chili Crisp and Momofuku Chili Crunch Sauce. You’ll also need ghee, aka clarified butter. (You can also use regular butter or olive oil if you don’t have ghee.)

Related: 53 Best Breakfast Casserole Recipes

How to Make the Best-Ever Bacon, Egg and Cheese

First, Luke made the bacon. He likes to use a sheet pan, a Silpat baking mat and a metal cooling rack so it crisps up on all sides. Around 10 minutes in a 400-degree oven will get you nice, crispy bacon, but you can take it out earlier if you prefer slightly chewy slices.

While the bacon is cooking, he got to work on the buns. When he made me the best BLT, I learned that you should always toast sourdough, brioche and basically all forms of bread in ghee for a deliciously golden, buttery sear. Why use ghee? The clarified butter doesn’t burn like regular butter and produces a rich, butter flavor. 

This is how the buns should look after a few minutes of toasting them over medium-high heat. Next, it was onto the secret sauce: chili crisp spicy mayo, which is so insanely good you’ll want to make a triple batch.

To make the secret sauce, add a few generous spoonfuls of spicy mayo to a bowl, then a tablespoon or so of the crisp. Depending on how much heat you like, you can obviously add more. If you don’t have bottled spicy mayo in your fridge—WHAT ARE YOU DOING WITH YOUR LIFE?! Stock up on this holy grail condiment that makes everything better ASAP. But you can also make your own by combining equal parts mayo and Sriracha. Once the sauce is set, it’s time to fry the eggs.

Add another pat of ghee to the pan and fry the eggs over medium-high heat for a few minutes. You can also crack some pepper over your eggs at this point. Between the bacon and chili crisp mayo, you don’t really need to salt the eggs. Halfway through cooking the eggs, you’ll add a slice of cheddar on top and put a  lid on the pan so the cheese can get nice and melty. Then, it’s time to assemble.

Luke spread a little chili crunch mayo on both sides of the toasted brioche and added a few strips of bacon, followed by the cheesy egg and the top bun.

And this, friends, is what the world’s best BEC looks like. Crunchy bacon, a cheesy, runny egg; buttery, flaky brioche; and gobs of chili crisp swimming in spicy mayo. It’s heaven on a plate.

My Honest Thoughts On My Husband’s Bacon, Egg & Cheese

I might be a bit biased, but honestly, this was the best breakfast sandwich of my life. Obviously, it’s all about the sauce and now that I know what a game-changer this condiment is, I’ll never make another BEC without it again. Spicy, crunchy and packed with umami—this is how you cure a hangover, with a Bloody Mary on the side for good measure. We buy the Classic Bloody Mary mix from Fever Tree because who has time to make their own? It’s balanced with a nice kick; all you have to do is add vodka. Luke also whipped up a side of potato hash to round out the meal, which was a total power move IMO.

Related: Bacon, Cheddar & Egg Muffins

Chef Luke’s Top Breakfast Sandwich Tips

• Choose your bacon. You can swap applewood smoked bacon for turkey bacon or plant-based bacon.
• Get your eggs eggs-actly right. Fry your egg for 2-3 minutes for a runnier yolk and 3-4 if you want the yolk more set.
• Load it up. Although this 3-ingredient BEC is a classic, you could always add tomato slices, smashed avocado and/or micro greens if you want more loaded BEC.
• Watch those buns. Keep an eye on your brioche buns while they are toasting in ghee. A few seconds is all you need for a golden, toasty sear. Any longer and you’ll risk burning your buns, which is something nobody wants. 
• Don’t get stuck. Use a nonstick pan to fry the eggs. Flipping them without any sticking is easier, and cleanup is a breeze.

Next up: How to make the most decadent bacon, egg and cheese on a bacon-cheddar biscuit.

Let me start by saying that we rarely eat greasy breakfast sandwiches. In fact, I’m not sure we’ve ever made one at home. We, meaning me and my husband, Luke, who also happens to be a chef.  

Sure, I’ve ordered them in the past. Most likely from the nearest deli via Uber Eats after a big night out when it was too early for pizza, but the last time I had one was probably 3 to 4 years ago. Yet the morning after a recent bachelorette party, I woke up with a serious craving for a bacon, egg and cheese. 

My first instinct was to fire up the Uber Eats app (so I could also easily order the other necessities, like Gatorade, water and Advil), but as soon as Luke saw what I was up to, he stopped me. “I’ll make you a better one,” he said. “How long will that take?” I asked. “It will be ready before the one you’re about to order arrives.”

“Okay.” Off I went to the fridge in search of chilled eye patches and any and every form of hydration, then I settled on the couch to watch him whip up the best-ever bacon, egg and cheese.  

The Arena Media Brands, LLC and respective content providers may receive compensation for some links to products and services on this website.

Related: 24 Bagel Sandwich Recipes

Bacon, Egg and Cheese Ingredients

To get started, you’ll need brioche buns, eggs, thick-cut bacon, sliced cheddar cheese, Sir Kensington’s Chipotle Mayo (or any other spicy mayo) and chili crisp. Our favorites are FLYBYJING Sichuan Chili Crisp and Momofuku Chili Crunch Sauce. You’ll also need ghee, aka clarified butter. (You can also use regular butter or olive oil if you don’t have ghee.)

Related: 53 Best Breakfast Casserole Recipes

How to Make the Best-Ever Bacon, Egg and Cheese

First, Luke made the bacon. He likes to use a sheet pan, a Silpat baking mat and a metal cooling rack so it crisps up on all sides. Around 10 minutes in a 400-degree oven will get you nice, crispy bacon, but you can take it out earlier if you prefer slightly chewy slices.

While the bacon is cooking, he got to work on the buns. When he made me the best BLT, I learned that you should always toast sourdough, brioche and basically all forms of bread in ghee for a deliciously golden, buttery sear. Why use ghee? The clarified butter doesn’t burn like regular butter and produces a rich, butter flavor. 

This is how the buns should look after a few minutes of toasting them over medium-high heat. Next, it was onto the secret sauce: chili crisp spicy mayo, which is so insanely good you’ll want to make a triple batch.

To make the secret sauce, add a few generous spoonfuls of spicy mayo to a bowl, then a tablespoon or so of the crisp. Depending on how much heat you like, you can obviously add more. If you don’t have bottled spicy mayo in your fridge—WHAT ARE YOU DOING WITH YOUR LIFE?! Stock up on this holy grail condiment that makes everything better ASAP. But you can also make your own by combining equal parts mayo and Sriracha. Once the sauce is set, it’s time to fry the eggs.

Add another pat of ghee to the pan and fry the eggs over medium-high heat for a few minutes. You can also crack some pepper over your eggs at this point. Between the bacon and chili crisp mayo, you don’t really need to salt the eggs. Halfway through cooking the eggs, you’ll add a slice of cheddar on top and put a  lid on the pan so the cheese can get nice and melty. Then, it’s time to assemble.

Luke spread a little chili crunch mayo on both sides of the toasted brioche and added a few strips of bacon, followed by the cheesy egg and the top bun.

And this, friends, is what the world’s best BEC looks like. Crunchy bacon, a cheesy, runny egg; buttery, flaky brioche; and gobs of chili crisp swimming in spicy mayo. It’s heaven on a plate.

My Honest Thoughts On My Husband’s Bacon, Egg & Cheese

I might be a bit biased, but honestly, this was the best breakfast sandwich of my life. Obviously, it’s all about the sauce and now that I know what a game-changer this condiment is, I’ll never make another BEC without it again. Spicy, crunchy and packed with umami—this is how you cure a hangover, with a Bloody Mary on the side for good measure. We buy the Classic Bloody Mary mix from Fever Tree because who has time to make their own? It’s balanced with a nice kick; all you have to do is add vodka. Luke also whipped up a side of potato hash to round out the meal, which was a total power move IMO.

Related: Bacon, Cheddar & Egg Muffins

Chef Luke’s Top Breakfast Sandwich Tips

• Choose your bacon. You can swap applewood smoked bacon for turkey bacon or plant-based bacon.
• Get your eggs eggs-actly right. Fry your egg for 2-3 minutes for a runnier yolk and 3-4 if you want the yolk more set.
• Load it up. Although this 3-ingredient BEC is a classic, you could always add tomato slices, smashed avocado and/or micro greens if you want more loaded BEC.
• Watch those buns. Keep an eye on your brioche buns while they are toasting in ghee. A few seconds is all you need for a golden, toasty sear. Any longer and you’ll risk burning your buns, which is something nobody wants. 
• Don’t get stuck. Use a nonstick pan to fry the eggs. Flipping them without any sticking is easier, and cleanup is a breeze.

Next up: How to make the most decadent bacon, egg and cheese on a bacon-cheddar biscuit.

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