What’s a SLAWB ™? Click here!
I guarantee that with this breakfast sandwich, you’ll make every neighborly commuter jealous–whether it’s the man sitting way too close to you on the train loudly munching on pretzels (as if that’s breakfast), or the sweet environmentally-conscious friend you carpool with in your van.
The warm slaw is packed with onions and cheese, and is bursting with big bacon flavor. The slaw creates a perfect cheesy nest for the fried egg, and the slightly sweet challah or brioche bread is slathered with a raspberry-maple sauce infused with brandy.
So go ahead–hold your hearty sandwich with pride, ignore those jealous breakfast haters, and like T-Swift, shake it off (just not too enthusiastically…raspberry can stain.) Or, you can make an extra for your early morning commuting friend–just not the pretzel guy.
– 6 bacon slices
– 1/2 large yellow onion
– 1 lb. nappa cabbage or 1 14-oz. dry coleslaw bag
– 1 oz cheddar cheese, cut into pieces
– Kosher salt and freshly ground black pepper
– 4 large fried eggs
– 1 Tbs. real maple syrup
– 1 Tbs. raspberry jam
– 2 tsp. good quality brandy
– Challah or Brioche bread
In a large skillet, cook the bacon over medium heat until crispy. Remove and let drain on a paper-towel lined plate. You should have at least 1 Tbs. of bacon fat remaining in the skillet.
Add the onions to the skillet and cook in the bacon fat until just translucent. Toss in the cabbage and toss until completely wilted, about 3 minutes. Crush the crispy bacon into pieces and add to the slaw as well as the cheese and pinch of salt and pepper. Stir until fully combined and the cheese has completely melted.
Meanwhile, combine the syrup, jam, brandy, and a pinch of salt in a small bowl. Cut and slice the bread to the appropriate sandwich size and pull out the bready inside, leaving the crusty shell of the bread. Pile on the slaw, add the egg, and slather on the raspberry-brandy maple sauce.