Farmer's Breakfast

  • 30min
    prep time
  • 40min
    total time
  • 4

You don’t have to be a farmer to appreciate this early-morning sandwich. Artisanal bread is filled with Tillamook Sharp Cheddar, crisp bacon, slices of roasted potatoes, an egg over-easy, and a bit of chive butter.

"The Farmer’s Breakfast sandwich is a delicious and filling way to start the day. Tillamook sharp cheddar cheese, crisp bacon, sliced roasted potatoes, gooey over-easy eggs, artisanal bread and a bit of chive butter combine for a hearty breakfast treat." - Heidi Gibson of the American Grilled Cheese Kitchen.

Let's Make This Recipe!

  • 10 fresh chives, minced
  • 2 tablespoons Tillamook Salted Butter softened at room temperature
  • 4 small Yukon Gold potatoes, sliced thin (about 1/4 inch)
  • Salt
  • Black pepper
  • Olive oil
  • 8 pieces bacon
  • 8 slices fresh artisanal levain bread (or another country-style bread)
  • 16 Tillamook Sharp Cheddar Cheese Slices
  • 4 eggs
  • Step 1

    Chop chives and cream together with butter.

    Tip Chop dry herbs quickly by using a clean coffee grinder.
  • Step 2

    Heat oven to 350°F. Spread sliced potatoes one layer thick on an oiled sheet pan and then sprinkle with salt, pepper, and a small amount of olive oil. Roast until fork-tender and lightly browned, about 15-20 minutes.

  • Step 3

    While potatoes are roasting, cook the bacon. When potatoes are done, remove from oven, turn the oven up to 450°F, and put a sheet pan in the oven to heat.

  • Step 4

    Spread chive butter on one side of each slice of bread. Place bread butter-side-down. Layer two layers (about 4 slices) of cheddar on four pieces of bread (the bottom pieces of the sandwiches), then one layer of roasted potatoes, then bacon.

  • Step 5

    Heat a nonstick pan or griddle to 325°F. Spray with oil or a bit of melted butter. Crack eggs and gently place in the hot pan, careful not to break the yolk.

  • Step 6

    Place open face sandwiches onto hot sheet pan and put in oven. Watch carefully and remove sandwiches from oven when cheese is melted and bread is barely browned.

  • Step 7

    Flip over eggs, cook for another 10 seconds, then carefully place each over-easy egg onto each sandwich in the oven, on top of bacon.

  • Step 8

    Top each sandwich with one slice of buttered bread and place sheet pan back into hot oven for another 30-60 seconds, until bread is toasted and cheese is melted. Serve immediately.

Recipe By

Heidi Gibson & Nate Pollak

THE AMERICAN Grilled Cheese Kitchen is San Francisco's first and only breakfast and lunch spot that exclusively focuses on serving up everyone's favorite sandwich - the grilled cheese. Key ingredients: fresh fixings and creativity.

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