Description
The Buckeye Breakfast Sandwich is a hearty and flavorful morning treat featuring crisped Lebanon bologna, perfectly cooked sunny side up eggs topped with melted cheddar, and a zesty dill mayonnaise spread on toasted wheat bread. This savory sandwich combines classic breakfast ingredients in a satisfying handheld meal.
Ingredients
Scale
Toast and Spread
- 8 ounces wheat bread (4 slices)
- 1/4 cup mayonnaise
- 1 tsp dill
- Salt and pepper, to taste
Eggs and Meat
- 4 large eggs
- 4 thick slices Lebanon bologna
Cheese
- 4 ounces cheddar cheese (4 slices)
Instructions
- Prepare the dill mayonnaise: In a small bowl, stir the dill into the mayonnaise thoroughly. Season with salt and pepper to taste. Set aside to allow the flavors to blend.
- Cook the bologna: Heat a large non-stick skillet over medium-high heat until hot. Add the slices of Lebanon bologna and fry them until they start to crisp at the edges and are heated through, about 2-3 minutes per side. Remove from the skillet and set aside.
- Cook the eggs: Using the same skillet on medium heat, gently crack the eggs into the pan carefully to keep yolks intact. Season with salt and pepper. Cover the skillet and cook until the egg whites are firm but yolks remain soft, about 4 minutes for sunny side up eggs.
- Toast the bread: While the eggs cook, toast the wheat bread slices until golden and crisp. Once toasted, spread the dill mayonnaise evenly on 4 slices of the toast; these will serve as the sandwich tops.
- Melt the cheese on eggs: When eggs are almost done cooking, layer a slice of cheddar cheese on each egg. Turn off the heat and cover the skillet to allow the residual heat to melt the cheese and finish cooking the eggs.
- Assemble the sandwiches: Build each sandwich by placing a slice of toast (without mayonnaise), then a slice of crispy bologna, followed by the egg with melted cheese, and finally topping with the mayonnaise-spread toast slice. Slice the sandwiches in half to break the yolk and serve immediately.
Notes
- Carefully cook the eggs to maintain runny yolks for a richer sandwich experience.
- Lebanon bologna adds a distinctive smoky flavor — if unavailable, substitute with a similar thick cut cured sausage.
- Dill mayonnaise can be made ahead and stored refrigerated for up to 2 days.
- For a crispier bologna, cook a little longer until edges are deeply browned but not burnt.
- Toast bread to your preference for texture contrast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: Buckeye Breakfast Sandwich, Lebanon bologna breakfast, fried eggs sandwich, cheddar breakfast sandwich, dill mayonnaise, savory breakfast sandwich
