I liiiive for breakfast sandwiches because I love the perfect bite that has some of everything. This one is not-your-average breakfast sandwich. It was almost an open-faced but the brioche loaf cost twice as much as the rolls so ta-da! The loaded toast became a sandwich! The roasted tomatoes are amazing and a perfect juicy pop to give this a little something special for breakfast.
Roasted Tomato and Bacon Breakfast Sandwich on Brioche
Ingredients: (for 2)
2 cups grape or cherry tomatoes
1 small white onion
4 slices of bacon
2 brioche rolls (or 2 slices brioche bread or challah)
Roast the tomatoes and onions in a drizzle of olive oil for about 15 minutes at 400-degrees until they pop and get some color. Give them a little shake every few minutes for even cooking.
Chop the bacon and pan fry until crisp and then remove and let drain on a paper towel.
Slice the rolls and gently toast a little in the oven- just 5 minutes to keep them from getting soggy.
Pan fry the eggs sunny side up or over-easy, as you like.
Assemble the sandwiches with the rolls, tomatoes on each bottom roll, the eggs and top with bacon.
The brioche rolls are soft, puffy, and bordering on sweet- the French version of challah. The roasted tomato might be my new favorite breakfast element! I normally would head to a bacon, egg, and cheese, but this I loved as a stretch for myself.