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Chocolate-Covered Bacon Breakfast Sandwich

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You can bypass making the chocolate covered bacon, and instead, use crispy bacon and a chocolate spread, like Nutella. The components are the same, especially by the time the cheese melts onto the toast and glues together the egg-soaked bread, invoking familiar mornings with French Toast.
When I can’t find burrata, I use fresh mozzarella, which is just as good and more affordable.
You can use any bread … repeat … ANY bread. I used English Muffins on Food Network Star, but today I’m using Honey Whole Wheat from Wide Awake Bakery, because it’s simply the best.

Ingredients

Scale
  • 3 eggs
  • 1/2 teaspoon salt
  • 4 thick slices bread
  • 1/2 pound bacon, slices halved
  • 1 cup semi-sweet chocolate chips
  • about 10 (1/4-inch) slices fresh burrata

Instructions

  1. Beat the eggs with a fork. Whisk in the salt.
  2. In a shallow dish or pan, place the bread slices and drench with the eggs. Let sit while you prepare the bacon.
  3. Line a plate or baking sheet with paper towel. Line a separate baking sheet with parchment paper.
  4. In a frying pan, crisp the bacon on medium heat. When the bacon is crispy as can be, transfer to drain on the paper towel. Transfer the bacon fat to a jar, but save the pan with residue for finishing off the sandwich.
  5. While the bacon is cooking, place the chocolate chips in a small sauce pan or in a double boiler, and melt over medium-low heat. If melting directly in the saucepan, stir continually to prevent the bottom from burning.
  6. When the bacon is drained and cool, use tongs to dip each slice into the melted chocolate and transfer to the parchment paper. When you’ve completed this step with all the bacon, place the baking sheet in the refrigerator to cool. The chocolate will harden. (Extra chocolate-covered bacon can be stored in an airtight container in the refrigerator.)
  7. Now the fun part – assembling the sandwich! On one slice of bread, layer 4-5 slices of cheese and 4-5 slices of chocolate-covered bacon. Complete the sandwich with another slice. Repeat with the remaining ingredients.
  8. On medium-low, reheat the pan that you used to cook the bacon. Use a spatula to transfer the sandwich to the pan, one at a time. Cover with a lid and cook for about 5 minutes on each side, until browned. Repeat with the second sandwich.
  9. Slice the sandwiches in half and serve (trust me, one half is plenty!).

Notes

Allergens: dairy, eggs, wheat

Find it online: https://emmafrisch.com/the-secret-to-the-best-breakfast-sandwich-chocolate-covered-bacon/