Bacon, Egg & Cheese Sandwich

Peel, trim, halve, and dice 2 large onions

Add ⅓ cup of extra virgin olive oil to a skillet over medium heat

Add the diced onions to the skillet. Lower the heat and cook for 15m, stirring occasionally until caramelized

Add ½ cup of brown sugar. Melt the sugar on top of the onions without stirring

Add ½ cup of balsamic vinegar

Simmer over low heat for 7-8m, stirring occasionally until the mixture thickens

Transfer the mixture to a blender and blend on high speed until creamy, but still with the onion texture. Transfer to another recipient and let it cool down. The balsamic onion jam is ready

Preheat the oven to 180 °C

Place 5 bacon slices on a baking tray lined with parchment paper

Place the slices in the oven and roast for 18m until they are slightly browned

Finely chop ½ bunch of chives

Melt ½ tbsp of butter in a large frying pan

Toast both halves of 1 potato bun until golden

Remove the bacon from the oven. If you want it to be crispier, cook it for 2-3m more

Beat 3 eggs, lifting up the fork to incorporate some air

Add 1 tbsp of heavy cream and beat to incorporate

Melt ½ tbsp of butter in a large saucepan

Pour the beaten eggs and season with salt to taste

Season with black pepper to taste, add the chopped chives

Once the egg is set, fold it to the size of the bun and flip it over. Remove from the heat and reserve

Place 2 cheddar cheese slices over the toasted buns and place the egg on the bottom half

Roll the bacon into a ball to add volume to the sandwich

Spread spicy mayo and the Balsamic Onion Jam to taste. Top with the bun. The bacon, egg & cheese sandwich is ready

Enjoy this classic!