These spicy bacon egg and cheese sliders are served on sweet Hawaiian slider buns slathered with spicy Calabrian chili butter.
Anyone who knows me knows that when someone’s birthday rolls around, I make them birthday breakfast. This applies to all the people that I live with – my brother, sister-in-law, and my fiancé Gabe. Instead of getting them presents and adding more stuff to our already full house, I make them feel special in this way. This past year, I made these homemade sausage McGriddles for my brother and these homemade sandwich rolls for bacon egg and cheeses for my sister-in-law. When my fiancé Gabe’s birthday rolled around, I asked him what he wanted for his birthday breakfast and he… couldn’t decide. So I took matters into my own hands and decided to make these bacon egg and cheese sliders, because I know he likes them (and selfishly, they’re one of my favorite breakfasts). But don’t worry; I put a special spin on them that I knew he would love.
For me, bacon egg and cheese sliders are synonymous with summer. And that’s probably because whenever I go to stay with my uncle Mick out in Southampton for a few days (to make use of his pool and get some beach days in), he makes these sliders for breakfast using leftover slider buns from late-night burgers. But bacon egg and cheeses are also synonymous with New York City, where the “BEC SPK” (bacon egg and cheese, salt pepper ketchup) is the king of breakfast sandwiches. And since we live in New York and Gabe’s birthday is the first day of summer, I figured what better way to celebrate than by making this classic sandwich, and putting a special Gabe spin on it.
A SPICY SLIDER
Gabe loves anything and everything spicy, so to make these bacon egg and cheese sliders a little more special for him, I decided to whip up a quick Calabrian chili butter. I slathered it on the Hawaiian slider rolls before topping them with my bacon and eggs. I made this same Calabrian chili butter for my garlic and rosemary polenta bread, which was inspired by our favorite restaurant Rolo’s where they have an incredible polenta bread served with this exact butter. Gabe especially loves that dish from Rolo’s, so even though he didn’t pick what I was going to make, I knew he would love anything with this butter on it. Plus, this spicy butter actually offsets the slight sweetness of the Hawaiian rolls super well, giving the sandwich perfect spicy-sweet vibe.
If bacon and eggs are a staple breakfast for you, these spicy bacon egg and cheese sliders are the perfect way to put a unique spin on that breakfast, without actually putting in any extra effort. Simply crisp up your bacon however you like, in the pan or in the oven (or try my smoky maple turkey bacon to play up the spicy-sweet vibe of this sandwich even more). Then griddle up your eggs, whip up some butter with a spoonful or two of Calabrian chilis, and slap everything on a slider roll. They’re the perfect breakfast sandwich, easy to make and yet special enough for a special occasion.
Spicy Bacon Egg and Cheese Sliders
Ingredients
- 2 lb bacon
- 6 slices cheddar cheese
- 4 tbsp butter, softened, plus more for cooking eggs
- 2 tbsp jarred Calabrian chilis (more or less depending on preferred spiciness)
- 6 eggs
- 1 pack Hawaiian slider rolls (12 rolls)
- salt and pepper
Instructions
- Heat a large skillet over medium heat. Cook the bacon in batches until it reaches your desired crispness, removing it to let it drain on paper towels.
- While the bacon cooks, make your Calabrian chili butter. Combine 4 tbsp of softened butter and 1-2 tbsp (depending on spiciness desired) of Calabrian chilis. Season with salt as needed and set aside.
- Make the eggs. Remove excess bacon grease from the pan, then wipe lightly with a paper towel. Add a bit of butter to the pan, then crack the six eggs into the pan. I like to pierce the yolks for a fried eggs, but you can make them sunny-side up or over easy. Once the eggs have firmed slightly, about 2 minutes, layer on the cheddar cheese and cover the pan with a lid. Cook until the eggs are firm and cheese is melted, about 5 minutes.
- Make the sandwiches. Slice the slider rolls in half (leaving them as they come in one block). Spread the chili butter on the bottom of the buns, followed by a layer of bacon and then the eggs. Top with the top bun, then cut the sliders apart into individual sandwiches.
Leave a Reply