Description:
A breakfast sandwich that’s equal parts indulgent and irresistible. Chef Peter Som layers creamy burrata, crispy bacon, and soft, pepper-flecked eggs between toasted bread — all finished with a generous drizzle of Springs Fireplace Tesuque Hot Sauce and a dash of Crushed Espelette Pepper. It’s smoky, spicy, rich, and utterly satisfying — the perfect way to start (or end) your day.

Servings: 1

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
  

Ingredients:
● 2 large eggs
● 2 teaspoons milk
● 2 slices thick-cut bacon
● ¼ to ½ teaspoon Springs Fireplace Crushed Espelette Pepper
● 1 ball burrata
● 2 slices sandwich bread, toasted
● Springs Fireplace Tesuque Hot Sauce, to taste
● Kosher salt and freshly ground black pepper

Instructions:
1. Prepare the Eggs:In a small bowl, whisk together eggs, milk, salt, and pepper until fully combined. Set aside.

2. Cook the Bacon:In a medium nonstick skillet over medium heat, cook bacon until crisp, about 5 minutes. Transfer to a paper towel–lined plate. Pour off most of the bacon fat, leaving about 1 teaspoon in the pan.

3. Cook the Eggs:Lower the heat to medium-low and pour in the egg mixture, swirling to coat the pan evenly. Sprinkle with Springs Fireplace Crushed Espelette Pepper. When the eggs are just about set (after about 1 minute), gently fold the edges inward with a spatula to form a square roughly the size of your bread. Slide the eggs onto a plate.

4. Assemble the Sandwich: Place the folded egg square on one slice of toasted bread. Tear open the burrata and spoon some over the eggs (you’ll have a bit left for later snacking).

5. Add the Heat:Drizzle generously with Springs Fireplace Tesuque Hot Sauce and season with a pinch of salt and pepper.

6. Finish and Serve:Add the crispy bacon on top, then cap with the second slice of toast. Serve immediately — warm, melty, and perfectly spicy.