Go Back

Green Bean Frittata Breakfast Sandwiches with Candied Bacon & Shallot Dijonnaise

Total Time 1 hour 15 minutes

Ingredients
  

Pickled Shallot Dijonnaise

  • 2 shallots halved and thinly sliced
  • 1/4 cup apple cider vinegar
  • 3/4 cup mayo
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt

Candied Bacon

  • 6 strips of thick-cut bacon
  • 1/4 cup maple syrup
  • 1/4 cup demerara sugar

Green Bean Frittata Breakfast Sandwiches

  • 12 green beans coarsely chopped
  • 4 eggs
  • 1/4 cup full-fat ricotta cheese
  • 1/2 teaspoon salt
  • 4 English muffins split and toasted
  • 1 batch Candied Bacon see above
  • 1 batch Pickled Shallot Dijonaise see above
  • 1 handful of {cress|https://en.wikipedia.org/wiki/Garden_cress} washed

Instructions
 

For the Dijonnaise

  • Place the shallots in a small bowl and cover with apple cider vinegar. Let sit at room temperature for 1 hour. Once the hour is up, drain the shallot and transfer to a bowl with the mayo, Dijon, and salt. Stir to combine, cover, and refrigerate until ready to use.

For the Candied Bacon

  • Preheat the oven to °400F.
  • Place the bacon on a baking sheet lined with tin foil and brush with maple syrup using a pastry brush. Sprinkle the bacon evenly with some of the demerara sugar, then transfer to the oven.
  • Roast the bacon for 7 minutes, then remove and flip the bacon. Brush the other side of the bacon with more maple syrup and sprinkle with more sugar. You don't have to worry if you do not use all the syrup and sugar.
  • Return the baking sheet to the oven and roast for another 7 minutes. Transfer the finished bacon to a cooling rack positioned over a piece of parchment paper to catch any drips. Let cool completely.

For the Sandwiches

  • Lower the oven's temperature to 350°F.
  • Brush 4 small ramekins with a liberal amount of melted butter. Line the bottom of each ramekin with parchment paper and set aside.
  • In a large bowl, whisk to combine the green beans, eggs, ricotta and salt. Spoon the mixture into the four prepared ramekins and transfer them to a baking sheet.
  • Place the baking sheet in the oven and bake for 15 minutes. Turn on the broiler and broil for 3-5 minutes longer.
  • Run a knife around the edges of each egg patty and invert the ramekins. Remove the parchment from the base of each patty. Don't worry if they tear a little.
  • Take your English muffins and spread some of the Pickled Shallot Dijonnaise on each side of each muffin. Top the Dijonnaise with a mess of the cress and place an egg patty on top. Take a piece of the candied bacon and break it into three pieces. Top each egg patty with 4-5 pieces of candied bacon.
  • Serve the sandwiches immediately with good coffee to good company.