Description

This hearty 8-layer breakfast sandwich features savory French toast, crispy bacon, sautéed mushrooms and spinach, pan-seared tomatoes, melted Swiss cheese, and perfect sunny-side-up eggs. Topped with rich homemade hollandaise sauce and a tangy balsamic reduction, it’s a decadent start to your day that combines multiple textures and flavors in every bite.

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 tablespoon 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 5/8 cup or 284g)
2 egg yolks
2 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

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Instructions

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 thoroughly to ensure proper emulsion.
Blend hollandaise ingredients: Add the egg yolks, lemon juice, salt, and pepper to the blender. Blend at medium speed while slowly drizzling in the hot melted butter until the mixture emulsifies into a silky sauce. Store covered in a warm spot, stirring in a drop or two of hot water if curdling occurs.
Make the balsamic reduction: Pour balsamic vinegar into a small saucepan and bring to a boil. Reduce to a simmer and cook for 10–15 minutes, stirring occasionally, until thick enough to coat a spoon. Keep warm in a covered container.
Prepare the savory French toast: In a wide bowl, whisk together 1 egg, heavy cream, and a pinch of salt and pepper. Lightly coat the two slices of bread in the mixture without soaking. Heat 1 tablespoon butter and canola oil in a large nonstick skillet over medium heat. Cook each slice of French toast until golden brown on both sides. Set aside.
Pan-sear the tomatoes: Using the same skillet at medium-high heat, add tomato slices in a single layer. Cook 2–3 minutes per side until browned. Remove and set aside with the French toast.
Sauté mushrooms and spinach: Reduce heat to medium and melt 1 tablespoon butter. Sauté mushrooms about 3 minutes until tender, then add spinach and cook until just wilted. Season lightly with salt and pepper. Set aside.
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. Remove excess bacon fat from skillet, leaving a small amount if desired for cooking eggs.
Cook the eggs: Melt 1 tablespoon butter in the skillet at medium heat. Crack the remaining 2 eggs carefully and cook until whites set but yolks remain runny. Gently flip and cook 10–20 seconds for over-easy style. Set aside.
Assemble and warm the sandwich: On low heat, layer one slice of French toast, tomato, bacon halves, mushrooms, spinach, 2 slices Swiss cheese, and top with the second French toast slice. Cover and warm in the skillet until cheese melts.
Finish the sandwich: Place sandwich on a plate, top with sunny-side-up eggs, and drizzle generously with hollandaise sauce and balsamic reduction. Serve immediately and enjoy.

Notes

Use fresh eggs for the best hollandaise emulsion.
Be careful not to soak the bread too long in the egg mixture to avoid sogginess.
If the hollandaise curdles, whisk in a few drops of warm water to smooth it out.
Adjust balsamic reduction cooking time to achieve desired thickness.
For a less rich sandwich, reduce butter quantities or use light cream.
Cook eggs gently to maintain runny yolks for topping.

Nutrition

Serving Size: 1 sandwich with toppings
Calories: 850
Sugar: 5g
Sodium: 920mg
Fat: 65g
Saturated Fat: 30g
Unsaturated Fat: 30g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 3g
Protein: 35g
Cholesterol: 375mg