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- So, listen, go out, live your life.

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00:00:02,000 --> 00:00:03,728
[clattering]

3
00:00:03,728 --> 00:00:06,048
He's trying to sabotage me.

4
00:00:06,048 --> 00:00:08,465
[clattering]

5
00:00:11,568 --> 00:00:13,560
[indistinctive chatter]

6
00:00:13,560 --> 00:00:15,643
[laughs]

7
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[upbeat music]

8
00:00:20,552 --> 00:00:21,950
- I didn't think we were gonna have time

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00:00:21,950 --> 00:00:23,800
to make healthiest
breakfast sandwiches today,

10
00:00:23,800 --> 00:00:25,250
but it turns out, we do.

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So, so much the better for you and me,

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00:00:27,380 --> 00:00:29,080
and everyone else in this kitchen.

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In New York, there is the phenomenon

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of the kinda bodega sandwich,

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like classic bacon-egg-cheese sandwich,

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that's probably saved you
from countless hangovers,

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00:00:40,710 --> 00:00:43,250
countless mornings of hangriness.

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I myself, you know,
have a deep-seated love

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and appreciation for that sandwich.

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But, you ask yourself the question,

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what would it take to make that

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00:00:52,510 --> 00:00:54,050
a little bit more healthy-ish,

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00:00:54,050 --> 00:00:56,990
it'd probably be a little
bit something like this.

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00:00:56,990 --> 00:00:59,510
So, first thing we're gonna do,

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00:00:59,510 --> 00:01:01,610
is we're gonna make onion bacon,

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00:01:01,610 --> 00:01:05,340
and interpret that how you will,

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we're not trying truly make
some kind of meat substitute,

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but there's a certain way that beak bacon

29
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kinda gives depth and
kinda grounds the flavor

30
00:01:14,296 --> 00:01:16,810
of a bacon, egg and cheese sandwich,

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and onion, you toss it
with a little soy sauce,

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little garlic powder,

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little olive oil, salt,

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it takes on similar, not identical,

35
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a very similar kind of savory

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deep rich umami filled quality.

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So, normally when I cut an onion,

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I go sort of along the longitudinal axis,

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but that works.

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Today, I'm gonna go the other way.

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I'm gonna go across the equator.

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I'm then gonna peel it,

43
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and the reason why I'm
cutting it this way,

44
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is that, what I don't want,

45
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are kind of like big stringy bits of onion

46
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that are gonna come out of the sandwich

47
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a little bit too easy.

48
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This is gonna result in these
big, nice petals of onion,

49
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that are gonna flatten and stay put.

50
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And that's kinda essential to

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the construction of a
good breakfast sandwich.

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Things shouldn't be sliding
in and out, and all around.

53
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So, I took the top off.

54
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Guess I could've done that first.

55
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Might've made a little more sense.

56
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No big deal.

57
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I'm just gonna separate
the petals of this onion.

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You wanna have nice big petals.

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Separate them all out.

60
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To nice big rings.

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Pieces of onion could never
actually be bacon, right?

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But they can take on
similar kinda really deep,

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kinda rich umami quality to them.

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In this case, onion
goes in that direction,

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just in it of itself,

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especially red onion.

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Just very pleasantly sweet.

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It roasts up really tender,

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and has a creamy quality to it.

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I'm helping it along in this instance

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with a little bit of soy sauce,

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which is also super kinda rich and savory.

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So I'm just tryna keep these rings

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as intact pieces as possible.

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That way, after these are roasted,

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we'll be able to flatten
them on the sandwich,

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and they'll lay like a strip of bacon.

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All right.

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So, onto this.

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I'm putting just a table
spoon of olive oil,

81
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to help the onion

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get kinda soft and jammy.

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A little bit of soy sauce,

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this is one teaspoon, regular soy sauce.

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00:03:31,150 --> 00:03:36,150
That's kinda gonna boost up
the umami quality of the onion.

86
00:03:36,330 --> 00:03:37,530
And then garlic powder,

87
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which, garlic power,

88
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it's not necessarily a
substitute for raw garlic,

89
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but it adds garlic flavor,

90
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in a very deep and precise way,

91
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so it's a great addition to dry rubs,

92
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it's a great addition to blender sauces,

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because it's not gonna have that sharp

94
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in your face raw garlic quality.

95
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It's gonna have a little bit more of

96
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a kind of

97
00:04:00,900 --> 00:04:02,310
low-level

98
00:04:02,310 --> 00:04:04,200
umami richness to it.

99
00:04:04,200 --> 00:04:07,290
Then, I'm just gonna also season
with a little bit of salt,

100
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and then, it's actually kinda pretty.

101
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One second.

102
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Okay.

103
00:04:16,755 --> 00:04:19,060
I'm just gonna toss these altogether.

104
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All right.

105
00:04:19,893 --> 00:04:21,833
And these gonna go in the oven.

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It's at 350.

107
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Uh oh.

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Did it again.

109
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I don't know how cool that is or not.

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Thank you.

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This is what they're gonna become.

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So red onion, in particular,

113
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because of that sugar content,

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it gets sweet and jammy

115
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and unctuous in a way

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that

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most other onions just don't.

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They kinda have tendency
to get kinda dry, and sad.

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Whereas red onion has this
luscious plumpness to it.

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There is the lovely, kinda deep

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and rich.

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It's like it's almost smoky, you know?

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It almost tastes like,

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it's been cured or kinda like adulterated,

125
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in some way bacon is.

126
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So, we have our lovely,
kind of onion rings here,

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that are gonna be
clutched in our sandwich.

128
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We're adding just a little bit of

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that kinda depth to it.

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I'm actually gonna just throw these aside,

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on our speed rack here.

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00:05:22,000 --> 00:05:24,830
So when I was talking to
Andy about this sandwich,

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I was like, "what do you
think of breakfast sandwich,

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like a healthy-ish one

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has to have?"

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And he said, that it has to
have something green in it.

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And I racked my brain like green, green.

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00:05:35,930 --> 00:05:39,653
I mean, yeah, you can
do some arugula pastel,

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Are you making arugula pastel
for your breakfast sandwich?

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You're hungover,

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00:05:44,090 --> 00:05:46,030
or you woke up too late

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00:05:46,030 --> 00:05:48,700
or you're staying in and
you just want to make

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something tasty for yourself.

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I can think of so many days of my life

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that I probably would've
been way better off

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00:05:55,246 --> 00:05:57,470
like maybe two hundred percent better off

147
00:05:57,470 --> 00:05:59,100
if I have had something like this

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to kinda get me up and moving.

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00:06:01,240 --> 00:06:02,503
Anyway, point being,

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00:06:02,503 --> 00:06:05,580
why not use, like an awesome green

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00:06:05,580 --> 00:06:07,280
hot sauce that has a little bit of that,

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00:06:07,280 --> 00:06:09,083
like more kinda like vegetal,

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00:06:10,497 --> 00:06:12,140
herbaciousness quality to it,

154
00:06:12,140 --> 00:06:14,410
as opposed to the standard red one,

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and,

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00:06:15,820 --> 00:06:18,070
you can absolutely use
red hot sauce for this,

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it truly, it doesn't matter that much,

158
00:06:20,360 --> 00:06:21,710
because we're gonna bulk this up

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with some freshly chopped herbs.

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But a hot sauce, actually,

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00:06:26,260 --> 00:06:28,820
has a lot of the complexity

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00:06:28,820 --> 00:06:29,800
that you're looking for,

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00:06:29,800 --> 00:06:33,084
in a condiment or
dressing just ready to go.

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00:06:33,084 --> 00:06:36,290
So, I didn't want this
to turn into a big ask,

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00:06:36,290 --> 00:06:38,674
you know, already, you're
roasting your onions,

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00:06:38,674 --> 00:06:41,490
you're making some soft scrambled eggs.

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I didn't want the sauce to be
a big labor intensive element.

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00:06:46,200 --> 00:06:49,450
So, I'm gonna use a couple tablespoons of

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00:06:49,450 --> 00:06:51,371
this lovely green cholula hot sauce.

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00:06:51,371 --> 00:06:54,520
I'm gonna round it out and
thin it out just slightly

171
00:06:54,520 --> 00:06:56,020
with a little bit of olive oil

172
00:06:56,980 --> 00:06:59,423
And I'm gonna put some
freshly chopped herbs in it.

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00:07:00,520 --> 00:07:05,163
That's gonna give us a really
nice, super easy condiment.

174
00:07:06,853 --> 00:07:07,703
'Kay.

175
00:07:07,703 --> 00:07:09,881
I'ma chop some herbs, you could use dill,

176
00:07:09,881 --> 00:07:13,100
cilantro, basil, whatever
you have on hand.

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00:07:13,100 --> 00:07:15,870
I'm just gonna do a little mixy mix here.

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00:07:15,870 --> 00:07:18,933
Any soft herb will be totally welcome.

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Got our herbage.

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So, to make Andy happy,

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00:07:28,515 --> 00:07:30,630
and because it is the right thing to do

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00:07:30,630 --> 00:07:32,163
got a green sauce.

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00:07:34,370 --> 00:07:36,120
It's bright, it's tangy,

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00:07:36,120 --> 00:07:39,390
it's really flavorful. Highly recommend.

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00:07:39,390 --> 00:07:40,223
All right.

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00:07:40,223 --> 00:07:42,763
The next step, do a little
soft scrambled eggs,

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00:07:43,610 --> 00:07:46,000
and before I get the eggs going,

188
00:07:46,000 --> 00:07:48,130
you couldn't just put
this on a plain bagel,

189
00:07:48,130 --> 00:07:49,500
and call it a day,

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00:07:49,500 --> 00:07:51,630
It wouldn't be super healthy-ish.

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00:07:51,630 --> 00:07:55,570
I have a particular affection
for foods for lifes,

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00:07:55,570 --> 00:07:59,720
seven, sprouted,
whole-grain English muffins.

193
00:07:59,720 --> 00:08:02,652
They are a little dry, a little carboardy,

194
00:08:02,652 --> 00:08:06,800
but you eat one, and you
definitely feel healthy.

195
00:08:06,800 --> 00:08:10,520
Like, you feel honestly even virtuous.

196
00:08:10,520 --> 00:08:12,820
I'm just gonna go ahead and
toast these in the oven,

197
00:08:12,820 --> 00:08:14,493
while we're working on our eggs.

198
00:08:19,634 --> 00:08:22,170
You guys are only making me do recipes

199
00:08:22,170 --> 00:08:23,853
that involve cracking eggs.

200
00:08:24,710 --> 00:08:25,543
Never let it down.

201
00:08:25,543 --> 00:08:28,700
It does help if you do it with slightly

202
00:08:28,700 --> 00:08:30,960
more room temp eggs, I find.

203
00:08:30,960 --> 00:08:32,030
- [Cameraman] How are these?

204
00:08:32,030 --> 00:08:33,767
- These are pretty good.

205
00:08:33,767 --> 00:08:34,912
- [Cameraman] Ah, oh!

206
00:08:34,912 --> 00:08:38,226
- I mean, I can do it, but
I'm not doing it on camera.

207
00:08:38,226 --> 00:08:40,790
For America, you know.

208
00:08:40,790 --> 00:08:43,210
Like there's two pieces
of friggin shell in there.

209
00:08:43,210 --> 00:08:45,900
I literally don't know
how anybody does it.

210
00:08:45,900 --> 00:08:48,183
It's my calyceal, it's fine.

211
00:08:48,183 --> 00:08:51,430
It's my kryptonite, and I
just have to live with it.

212
00:08:51,430 --> 00:08:52,263
All right.

213
00:08:52,263 --> 00:08:53,710
Well, I took the shell out, and I admitted

214
00:08:53,710 --> 00:08:54,660
that there was shell in there,

215
00:08:54,660 --> 00:08:55,760
I did the right thing.

216
00:08:58,840 --> 00:09:02,020
Healthy-ish or not, I think
that soft scrambled eggs

217
00:09:02,920 --> 00:09:03,833
need butter.

218
00:09:04,830 --> 00:09:06,870
Occasionally, if I'm
moving fast in the kitchen,

219
00:09:06,870 --> 00:09:08,980
and I want a little scrambled eggs snack,

220
00:09:08,980 --> 00:09:10,470
I will use olive oil.

221
00:09:10,470 --> 00:09:11,303
Let's face it,

222
00:09:11,303 --> 00:09:12,700
it's just not as good.

223
00:09:12,700 --> 00:09:15,960
So, I don't try to overwhisk it,

224
00:09:15,960 --> 00:09:17,660
but a little bit of whisking is good.

225
00:09:17,660 --> 00:09:19,720
Oh wow, this is some
soft butter, that's okay.

226
00:09:19,720 --> 00:09:21,730
Soft scrambled eggs, soft butter,

227
00:09:21,730 --> 00:09:23,630
they're kinda in the same world there.

228
00:09:26,520 --> 00:09:28,110
Grab this.

229
00:09:28,110 --> 00:09:29,870
Let's kinda eyeball this,

230
00:09:29,870 --> 00:09:31,720
and call it a tablespoon.

231
00:09:31,720 --> 00:09:35,930
So, even a tablespoon of
butter divided between,

232
00:09:35,930 --> 00:09:39,923
among four eggs, it's
gonna make two sandwiches.

233
00:09:40,859 --> 00:09:44,608
The flavor you get, the
benefits of the richness,

234
00:09:44,608 --> 00:09:47,520
you know, you're kinda already
adding to already rich eggs,

235
00:09:47,520 --> 00:09:49,023
it's kind of key.

236
00:09:50,290 --> 00:09:53,293
I like to put, get the
butter nice and melty,

237
00:09:55,600 --> 00:09:57,850
just like a little
pre-toast on the muffin,

238
00:09:57,850 --> 00:09:58,853
very clutch.

239
00:10:00,330 --> 00:10:01,730
Aw, thank you.

240
00:10:01,730 --> 00:10:05,280
So as soon as the butter is
melted, I'm gonna drop these in.

241
00:10:05,280 --> 00:10:08,120
You certainly need salt in your eggs.

242
00:10:08,120 --> 00:10:10,490
I don't know that you always
need pepper in your eggs.

243
00:10:10,490 --> 00:10:11,690
Maybe I'm in the minority,

244
00:10:11,690 --> 00:10:14,890
but for this, we already
have that hot sauce

245
00:10:14,890 --> 00:10:15,943
going on in there.

246
00:10:17,770 --> 00:10:22,180
So I'm moving this around,
getting the eggs off of the

247
00:10:22,180 --> 00:10:23,423
cooking surface.

248
00:10:24,440 --> 00:10:25,623
Pause for a sec.

249
00:10:26,750 --> 00:10:28,050
Season with a little salt.

250
00:10:30,020 --> 00:10:32,580
I just find that when you're whisking,

251
00:10:32,580 --> 00:10:33,890
you're moving anything,

252
00:10:33,890 --> 00:10:37,830
like a little motion in the pan
itself as well as moving it,

253
00:10:37,830 --> 00:10:41,330
just really helps distribute
the eggs and redistribute them

254
00:10:41,330 --> 00:10:43,523
across the cooking surface.

255
00:10:44,500 --> 00:10:45,480
Continually.

256
00:10:45,480 --> 00:10:48,960
So nothing has the chance to overcook.

257
00:10:48,960 --> 00:10:50,990
I'm just looking for a nice loose set,

258
00:10:50,990 --> 00:10:51,950
and that's it.

259
00:10:51,950 --> 00:10:55,630
I'm gonna be dividing this in
half into two little portions,

260
00:10:55,630 --> 00:10:56,963
to go on our muffins.

261
00:10:58,140 --> 00:10:59,330
Boom.

262
00:10:59,330 --> 00:11:01,630
So, next step.

263
00:11:01,630 --> 00:11:02,820
Everything is basically done.

264
00:11:02,820 --> 00:11:05,670
I just want to get this
cheese a little bit melty.

265
00:11:05,670 --> 00:11:08,560
I'm gonna cut some pieces of cheese.

266
00:11:08,560 --> 00:11:11,300
Assemble the sandwich part way.

267
00:11:11,300 --> 00:11:14,730
Melt it for three, four
minutes, however long it takes

268
00:11:14,730 --> 00:11:16,420
to get that cheese oozy.

269
00:11:16,420 --> 00:11:18,620
And then we'll finish
assembling from there.

270
00:11:23,328 --> 00:11:25,450
Just gonna divide my egg.

271
00:11:25,450 --> 00:11:26,450
Don't really have to worry about

272
00:11:26,450 --> 00:11:28,270
the egg overcooking at this point.

273
00:11:28,270 --> 00:11:30,670
The cheese is going to
insulate it a little bit.

274
00:11:32,110 --> 00:11:33,460
Cheese on top.

275
00:11:33,460 --> 00:11:36,200
The tops are already feeling
plenty toasted to me,

276
00:11:36,200 --> 00:11:38,823
so I'm not gonna like re-toast them here.

277
00:11:41,190 --> 00:11:44,857
Just going to throw that in
just until the cheese is melted.

278
00:11:44,857 --> 00:11:46,893
And then, I'm gonna finish assembling it.

279
00:11:48,000 --> 00:11:49,913
About five minutes.

280
00:11:52,500 --> 00:11:55,350
Just want to see a little bit of ooze.

281
00:11:55,350 --> 00:11:56,543
That's perfect.

282
00:12:00,945 --> 00:12:04,430
As discussed, everything is cool,

283
00:12:04,430 --> 00:12:06,093
sauce is going on top.

284
00:12:09,445 --> 00:12:10,278
Sauce on top.

285
00:12:10,278 --> 00:12:11,640
So, this is what I'm saying.

286
00:12:11,640 --> 00:12:13,320
When you cut the onions like this,

287
00:12:13,320 --> 00:12:16,950
you get a beautiful ring,
kinda stays put on there.

288
00:12:16,950 --> 00:12:18,487
It's not gonna travel too far,

289
00:12:18,487 --> 00:12:19,760
you know what I'm saying?

290
00:12:19,760 --> 00:12:22,533
Crispy, jammy, chewy, unctuous.

291
00:12:30,600 --> 00:12:31,433
Boom.

292
00:12:33,270 --> 00:12:36,493
We'll transfer it just off
this hot little sizzle platter.

293
00:12:38,090 --> 00:12:41,560
You can obviously double fist this.

294
00:12:41,560 --> 00:12:43,490
Obviously, eat it over a plate.

295
00:12:43,490 --> 00:12:45,100
But the egg, at a certain point,

296
00:12:45,100 --> 00:12:46,720
is gonna want to drop out,

297
00:12:46,720 --> 00:12:49,040
but there's something that we can take

298
00:12:49,040 --> 00:12:52,850
from the bodegas and delis that specialize

299
00:12:52,850 --> 00:12:55,240
in this kind of sandwich,
and that is to wrap it.

300
00:12:55,240 --> 00:12:57,750
I know it sounds crazy,
like why are you gonna wrap

301
00:12:57,750 --> 00:12:59,564
sandwich that you're
just gonna eat yourself,

302
00:12:59,564 --> 00:13:01,251
hunched over the counter,

303
00:13:01,251 --> 00:13:04,740
on a Saturday morning at ten thirty.

304
00:13:04,740 --> 00:13:07,203
But it just keeps everything contained.

305
00:13:08,130 --> 00:13:12,260
Get a sheet of parchment,
that's about 18 inches or so,

306
00:13:12,260 --> 00:13:17,260
long, fold it down onto
the top, fold in the sides.

307
00:13:19,560 --> 00:13:20,393
Bam.

308
00:13:21,400 --> 00:13:22,897
And then you're gonna sit down and say,

309
00:13:22,897 --> 00:13:24,230
"But how do you eat it Chris?"

310
00:13:24,230 --> 00:13:25,180
Aha.

311
00:13:25,180 --> 00:13:28,503
Here, you're gonna cut it in half safely.

312
00:13:31,230 --> 00:13:32,283
Just like the pros.

313
00:13:33,515 --> 00:13:36,610
[upbeat music]

314
00:13:36,610 --> 00:13:38,823
Delany, you wanna try a sandwich?

315
00:13:40,430 --> 00:13:42,110
Today's your day, man.

316
00:13:42,110 --> 00:13:43,900
- Today's the day. As if you
weren't watching on your.

317
00:13:43,900 --> 00:13:46,650
- It's that stuff you get a bodega.

318
00:13:46,650 --> 00:13:49,170
- So this is our healthy-ish
breakfast sandwich.

319
00:13:49,170 --> 00:13:50,343
- Okay. So what do we got,

320
00:13:50,343 --> 00:13:51,509
we got some onions.

321
00:13:51,509 --> 00:13:52,660
We have the green sauce.
- So then we got,

322
00:13:52,660 --> 00:13:57,580
We got like onion "bacon",
with a little bit of soy sauce,

323
00:13:57,580 --> 00:14:01,040
garlic powder, salt, olive oil.

324
00:14:01,040 --> 00:14:01,873
- Real umami booster.

325
00:14:01,873 --> 00:14:02,900
- Yes.

326
00:14:02,900 --> 00:14:04,990
And then a soft scrambled
eggs, little bit of butter,

327
00:14:04,990 --> 00:14:06,380
'cause you need it.
- You need it.

328
00:14:06,380 --> 00:14:08,720
And then, just a mild cheddar.

329
00:14:08,720 --> 00:14:09,553
- Love it.

330
00:14:13,467 --> 00:14:16,510
This is giving everything I want.

331
00:14:16,510 --> 00:14:17,710
- I gotta put that down.

332
00:14:19,660 --> 00:14:20,590
So good, right?

333
00:14:20,590 --> 00:14:21,423
- So good.

334
00:14:21,423 --> 00:14:24,160
Bright, vibrant.
- That sauce.

335
00:14:24,160 --> 00:14:25,370
- All right, thanks, man.

336
00:14:25,370 --> 00:14:26,643
All right, get out of here.

337
00:14:27,480 --> 00:14:29,190
There's certain kind of
sandwiches and things

338
00:14:29,190 --> 00:14:32,050
you just associate with eating out,

339
00:14:32,050 --> 00:14:36,700
but it's actually just
super easy and awesome

340
00:14:36,700 --> 00:14:38,100
if you can make it yourself.

341
00:14:38,980 --> 00:14:41,490
So listen, go out, live your life,

342
00:14:41,490 --> 00:14:42,760
party like there's no tomorrow,

343
00:14:42,760 --> 00:14:46,460
just note that there's always
a breakfast sandwich available

344
00:14:46,460 --> 00:14:48,093
the next morning if you need it.