Scallion Breakfast Sandwich with Pancetta

Scallion Breakfast Sandwich with Pancetta
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Today’s Scallion Breakfast Sandwich is quite literally a handful. Well, a mouthful actually. If you’re looking for a brunch you can eat daintily, find yourself a fruit bowl because this sandwich ain’t it. This beast features a creamy scallion studded egg patty perched on top of sautéed kohlrabi greens and crisp pancetta. The egg is topped with gooey havarti and a creamy radish kohlrabi slaw. And yes, I did rather precariously perch everything on a multigrain English muffin. And no, I’m not the least bit sorry. 

Chopped scallions on a cutting board with a knife

There are few things I appreciate more than a good breakfast sandwich or really any egg-related sandwich. I lived on fried egg sandwiches during my teenage years. In fact, it was the first food item I obsessed over and wanted to perfect. I’ve never posted a fried egg sandwich on this blog, which I now realize is a glaring oversight. But that’s a problem to fix another day. Today, we’re talking about breakfast sandwiches, specifically this scallion breakfast sandwich. 

Eggs and cream in a large glass bowl
Pouring boiling water into a casserole dish to make a water bath

There are a lot of ways to breakfast sandwich. You can have a sandwich with scrambled eggs, fried eggs, over-easy eggs, Egg-Mcmuffin-style eggs, and so on and so forth. And then when you get to the bread component of your sandwich there is even more variety. You could use the classic kaiser bun or low-key pain au lait number. You could double down on the breakfast of it all and select a bagel. Or you could throw caution to the wind and select a biscuit or a croissant and be completely useless for the rest of the day. There are a lot of breakfast sandwiches out there and the field isn’t getting any smaller.

Two kohlrabi bulbs on a cutting board

So why, when there is a vast array of breakfast sandwiches to choose from, should you choose this Scallion Breakfast Sandwich? Well, I feel the best way to argue this is by taking you through each component of the sandwich. I will illustrate its merits and its place in the larger sandwich. If it sounds silly and far too academic of an approach for something as inconsequential as a breakfast sandwich, I’m surprised you made it this far into this post. I’m surprised you made it to this website at all. And I can tell you it’s not about to get any less silly. Fair warning.

Shaved watermelon radish on a cutting board

Let’s start with the English muffin. When you ask people their opinions on breakfast sandwiches, you’re likely to get a lot of feelings about the bread. I simply cannot tolerate a croissant, biscuit, or brioche in this context. They are far too rich and buttery and they’re liable to put me into a coma. I like an English muffin and a kaiser bun. I like them because they taste good but they don’t impose too much of their own flavor. The egg and toppings are not overwhelmed by their presence flavor-wise. But as much as I love a good kaiser bun, they can take up too much real estate. So here I went with the lower profile English muffin, which I know is a bold move because have you seen how the size of this sandwich?  

Frying pancetta in a cast iron skillet

Next, let’s talk about the egg. Now, this is an area with a lot of opinions as well. For today’s Scallion Breakfast Sandwich, I opted for an egg patty. I made these particular egg patties every day multiple times a day when I worked at a cafe. It’s taken me four years to be able to make them again. But now that I’m back to loving them, I wonder how I didn’t miss them much sooner. These patties are essentially eggs, salt, cream, and scallions whisked together and baked in an 8×8 pan. The pan bakes in a water bath, which admittedly can be a pain. But they also refrigerate and reheat really well. So if you’re a person who lives for meal prep, this is breakfast sandwich egg for you.

Scallion Breakfast Sandwich with Pancetta

Next, let’s get into the cheese. I went with a herbed havarti but I have done a sharp cheddar in the past and it did not suck. I like the havarti for its creaminess and how readily it melts. But it is a fairly mellow cheese, so if you want something with more of a punch it might not be the cheese for you. I think gouda would work very well here as well. Or you could do what my partner loves to do and whisk some feta into the egg patties themselves. And if you’re into a solid cheese pull, you can’t do better than mozzarella.

Scallion Breakfast Sandwich with Pancetta

Okay, we’ve arrived at the toppings portion of the discussion. Toppings on a breakfast sandwich aren’t nearly as necessary as a quality bun or egg. If you prefer a breakfast sandwich with nothing more than egg and cheese, that is completely understandable. There is something to be said for that level of simplicity. Cheese pizza has fans for a reason. But I couldn’t leave it at egg and cheese. So I added pancetta, sauteed kohlrabi greens, and a creamy slightly tart kohlrabi radish slaw.

Scallion Breakfast Sandwich with Pancetta

To put these toppings together, fry the pancetta until crispy in a small skillet. Then, using the fat from the pancetta, fry the kohlrabi greens until wilted. Finish with a splash of cider vinegar and set the greens aside. Take the kohlrabi bulbs and shave them nice and thin on a mandoline. Do the same with watermelon radish and dress the lot with a creamy dressing comprised of mayo, vinegar, honey, garlic, and celery seed. These toppings obviously take more time than a simple egg and cheese sandwich but they are oh-so worth it.

And that’s everything you need to know about this Scallion Breakfast Sandwich and then some. This tasty hand-held brunch delivers a fanciful contrast of flavors and textures even if it is a bit messy.


Scallion Breakfast Sandwich with Pancetta

Scallion Breakfast Sandwich with Pancetta

This stacked Scallion Breakfast Sandwich features a creamy egg patty perched on top of sauteed kohlrabi greens and crispy pancetta topped with gooey havarti and a radish kohlrabi slaw.
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Course brunch
Servings 6


  • 1 8×8 baking dish
  • 1 9×13 baking dish
  • 1 Small Baking Sheet
  • 1 mandolin


Scallion Egg Patties

  • 3 scallions thinly sliced
  • 8 large eggs
  • ¾ cup half and half
  • ¾ tsp salt

Kohlrabi Slaw

  • 2 kohlrabi bulbs sliced thinly on a mandolin
  • 1 watermelon radish sliced thinly on a mandolin
  • cup mayo
  • 1 clove garlic minced
  • 2 tbsp apple cider vinegar
  • 1 tsp honey
  • ½ tsp salt
  • ½ tsp celery seed

Sautéed Kohlrabi Greens

  • 12 slices rolled pancetta
  • cup kohlrabi greens stalks removed, coarsely chopped
  • 1 tbsp apple cider vinegar

Scallion Breakfast Sandwich

  • 6 English muffins
  • 1 batch Kohlrabi Greens see above
  • 1 batch Scallion Egg Patties see above
  • 6 slices herbed havarti
  • 1 batch Kohlrabi Slaw see above
  • ¼ cup fresh curly parsley torn


  • Preheat the oven to 300°F.
  • Place the scallions, eggs, half and half, and salt in a bowl and whisk to combine. Pour the mixture into an 8×8 pan and place the pan in the center of a 9×13 casserole dish. Pour boiling water into the casserole dish until the waterline reaches halfway up the side of the pan with the eggs.
    3 scallions, 8 large eggs, ¾ cup half and half, ¾ tsp salt
  • Cover the eggs with tin foil and place the casserole dish in the oven. Bake for 15 minutes then remove the foil and bake for another 15. The eggs should be fully set.
  • Take the eggs out of the water bath and let them cool for at least 10 minutes before slicing them into six patties. **

For the Slaw

  • While the eggs are cooling, place the radish and kohlrabi in a large bowl and set aside.
    2 kohlrabi bulbs, 1 watermelon radish
  • In a small bowl, whisk to combine the mayo, vinegar, garlic, honey, salt, and celery seed. Pour the mixture over the kohlrabi and radish and toss to coat. Chill until ready to serve.
    ⅓ cup mayo, 1 clove garlic, 2 tbsp apple cider vinegar, 1 tsp honey, ½ tsp salt, ½ tsp celery seed

For the Greens

  • Fry the pancetta until crispy in a large cast-iron skillet. Set the pancetta aside.
    12 slices rolled pancetta
  • Place the kohlrabi greens in the skillet and toss in the rendered pancetta fat. Sauté until the greens wilt and become tender, about five minutes. Stir in the vinegar and taste and season accordingly with salt.
    1½ cup kohlrabi greens, 1 tbsp apple cider vinegar

To Assemble

  • Split the English muffins and place the bottoms on a small baking sheet. Place the muffins under the broiler and toast until golden.
    6 English muffins
  • Take the baking sheet out of the oven and top the toasted bottoms with some of the kohlrabi greens, two pieces of the fried pancetta, an egg patty, and a slice of havarti cheese. Place the top pieces of the English muffin on the baking sheet as well and pop everything under the broiler. Cook until the cheese melts.
    1 batch Kohlrabi Greens, 1 batch Scallion Egg Patties, 6 slices herbed havarti
  • Top each egg patty with a pile of the slaw and garnish with fresh parsley. Place the toasted top bun on top and serve immediately.
    1 batch Kohlrabi Slaw, ¼ cup fresh curly parsley


** You can make the egg patties up to 3 days in advance. They are easier cut when chilled in the fridge. 
Keyword breakfast sandwich, brunch, eggs, kohlrabi, pancetta, scallions

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  1. This is an artful and beautiful breakfast sandwich. I’m looking forward to trying this recipe. Fried egg sandwiches were always a favorite of mine as a child also. Thank you for sharing your recipe!

  2. I jumped over to your site from Foodgawker, and I’m in awe of all your beautiful food and photographs. This recipe looks amazing. I’m a big kohlrabi fan and don’t see it used enough. Beautiful! 🙂 ~Valentina
    P.S. The blood orange tart in the sidebar is absolutely stunning!!!