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cobblestone-egg-sandwich
This cobblestone egg sandwich is piled high with candied bacon, arugula, tomatoes, homemade lemon mayonnaise, Gruyère cheese, and a fried egg. | peteandgerrys.com
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Cobblestone Egg Sandwich

  • Meals
  • Protein-Packed
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Prep Time 20 minutes
Cook Time
Serving Yield 2 sandwiches

Kitchen 208 in Charleston, South Carolina is big on local flavors and Southern charm. It’s a laid back spot that takes the first meal of the day very seriously, exemplified by their cobblestone egg sandwich, which was named after the brick-laden streets of Charleston. Piled high with candied bacon, homemade lemon mayonnaise, Gruyère, arugula, and tomato, it's no wonder why this breakfast sandwich is one of the most popular items on the menu.

By: Matt Pleasants of Kitchen 208

Ingredients

For the candied bacon:

  • 1/4 cup granulated sugar
  • 4 slices bacon

For the lemon mayonnaise:

  • 1 large Pete and Gerry’s Organic Egg
  • 1/2 cup grapeseed oil
  • 1/2 teaspoon distilled white vinegar
  • 1 teaspoon kosher salt
  • Zest of 2 limes
  • Juice of 1 lemon

For the sandwich:

  • 1 tablespoon unsalted butter
  • 2 large Pete and Gerry's Organic Eggs
  • 4 thin slices Gruyère cheese
  • 2 sesame seed buns, toasted
  • 1/2 cup baby arugula
  • 4 slices ripe tomato

Nutritional Information

Serv. Size: 1/2 sandwich, Servings: 4

Amount Per Serving: Calories 520, Fat Cal. 310, Total Fat 34g (52% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 1160mg (48% DV), Total Carb. 34g (11% DV), Fiber 1g (4% DV), Sugars 17g, Protein 20g, Vitamin A (15% DV), Vitamin C (20% DV), Calcium (35% DV), Iron (10% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

To make the candied bacon:

Step 1

Preheat the oven to 325F. Add the sugar to a shallow plate, and lightly dredge the bacon through the sugar, so both sides of each strip are evenly coated. Transfer the bacon to a rimmed baking sheet and cook until the bacon is crisp, rotating the pan midway through cooking, about 20 minutes.

To make the lemon mayonnaise:

Step 1

Crack the egg into a blender jar or food-processor bowl. With the motor running on high speed, begin adding the oil, a few drops at a time. Once the mayonnaise begins to thicken, add the rest of the oil in a slow stream. Add the vinegar, salt, lemon zest, and lemon juice and blend until combined.

To assemble the sandwich:

Step 1

In a small skillet set over low heat, melt the butter. Crack the eggs into the pan and fry until the whites are set and browning around the edges and still slightly underdone around the yolk, about 4 minutes. Use a spatula to flip the eggs over (take care not to break the yolks) and top each egg with 2 slices of the Gruyère. Cook on the other side just long enough to cook the white through, 30 seconds to 1 minute (the cheese won’t be completely melted).

Step 2

Add 2 slices of candied bacon (halve the strips if they are too long for the bun) to the bottom half of each sesame bun and top with a fried egg. Top each with 1/4 cup arugula and 2 slices of tomato. Smear the top bun halves with some of the lemon mayonnaise, close the sandwich, and serve immediately.

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