Spicy Bacon Egg and Cheese Sliders
These spicy bacon egg and cheese sliders are served on sweet Hawaiian slider buns slathered with spicy Calabrian chili butter.
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.