Cream-Fried Egg Sandwiches with Turkey Bacon or Pastrami

These sandwiches are a bit reminiscent of Eggs Benedict, but we think they are so much tastier. They make a perfect brunch dish. I often serve them with white beans in tomato sauce and hash browns as side dishes.

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You will need

4 slices bread, Levain or sandwich bread

3 tbsp (45 ml) butter

2 tbsp (30 ml) mayonnaise, homemade or Hellmann’s

8 slices crispy turkey bacon or turkey pastrami

Suggested toppings (usually one or two of these):

Iceberg lettuce, shredded

Avocado, thinly sliced

Tomato, thinly sliced

Fried shallots

Eggs

4 eggs

1 cup + 2 tsp (250 ml) heavy cream (40%)

1 tsp (5 ml) Dijon mustard

½–1 tsp (2½–5 ml) Sriracha

Salt

Black pepper

To Serve

Chives, finely chopped

Fried crispy onions

How to make it

1.  Heat a large sauté pan or skillet with butter and fry the bread slices on both sides until they are nicely browned. Place the bread slices on individual plates and spread with mayonnaise. Add one or more of the suggested toppings.

4 slices bread, Levain or sandwich bread

3 tbsp (45 ml) butter

2 tbsp (30 ml) mayonnaise, homemade or Hellmann’s

One or more of following toppings:

Iceberg lettuce, shredded

Avocado, thinly sliced

Tomato, thinly sliced

Fried shallots

2.  Fry the turkey bacon until crisp (I often do this in the oven at 430°F (220°C) for 15–20 minutes with the slices spread out on a baking sheet lined with parchment paper) or briefly fry the turkey pastrami in the pan. Place two slices of your chosen protein on each piece of bread.

8 slices crispy turkey bacon or turkey pastrami

3. Heat the pan without adding fat. Add the cream and reduce the heat to medium. Season with salt and pepper and add the Dijon mustard and Sriracha. Stir well and let the sauce simmer for a minute or two until it thickens.

1 cup + 2 tsp (250 ml) heavy cream (40%)

1 tsp (5 ml) Dijon mustard

½–1 tsp (2½–5 ml) Sriracha

Salt

Black pepper

4.  Carefully crack the eggs into the pan, taking care not to break the yolks. Season the eggs with salt and pepper and cover with a lid. Simmer for a few minutes under the lid until the egg whites are set.

4 eggs

Salt

Black pepper

5.  Remove the pan from the heat and top the sandwiches with the eggs and some cream sauce. Finish with chopped chives and, optionally, some fried, crispy onion.

Chives, finely chopped

Fried crispy onions

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