PocketCook

From @Sam the Cooking Guy

An Unnecessary Breakfast Sandwich

50 min · Serves 1

50 mintotal
25 minhands on
47steps
1servings

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Ingredients

For the chicken dry mix

  • 120 g all-purpose flour (about 1 cup)
  • 30 g cornstarch (about 1/4 cup)
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the chicken wet batter

  • 1 large egg
  • 120 ml milk (about 1/2 cup)
  • 1 tsp hot sauce (such as Cholula)

For the chicken

  • 2 skinless, boneless chicken thighs
  • Oil, for deep frying

For the bacon, Spam, and sausage

  • 6 strips bacon
  • 4 slices Spam (teriyaki flavor)
  • 5 slices Canadian bacon
  • 115 g sage breakfast sausage meat (about 1/4 lb)
  • Salt and black pepper

For the pancakes

  • 1 tsp butter, for the griddle
  • 120 g pancake batter (about 1/2 cup)

For the maple-hot sauce mayonnaise

  • 60 g mayonnaise (about 1/4 cup)
  • 1 tbsp hot sauce
  • 1 tbsp pure maple syrup

For the scrambled eggs

  • 2 large eggs
  • Salt and black pepper
  • 1 slice American cheese, broken into small pieces
  • 1 tsp mayonnaise

For the bagel and assembly

  • 1 sesame seed bagel
  • 1 large egg
  • Salt and black pepper
  • 2 tbsp butter, for griddling
  • 2 slices American cheese
  • 4 cooked tater tots

Method

For the chicken dry mix

  1. In a medium bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.

  2. Transfer half of the dry mix into a second bowl.

For the chicken wet batter

  1. In one of the bowls containing half the dry mix, add the egg, milk, and hot sauce.

  2. Whisk until a smooth batter forms.

For the chicken

  1. Heat oil in a deep fryer or deep pot to 350°F (175°C).

  2. Dredge a chicken thigh in the bowl of dry mix, shaking off any excess.

  3. Dip the chicken into the wet batter, allowing excess to drip off.

  4. Coat the chicken thoroughly in the dry mix again, pressing down so it adheres.

  5. Repeat with the second chicken thigh and place both on a wire rack.

    Then 10 min of waiting

  6. Lower the chicken thighs into the hot oil and fry until cooked through and golden brown, about 5–6 minutes.

    Then 5 min of waiting

  7. Remove the chicken from the oil and drain on a wire rack.

For the bacon, Spam, and sausage

  1. Preheat a flat-top griddle or large skillet over medium-high heat.

  2. Lay the bacon strips on the griddle and cook until crispy, turning as needed, about 4–6 minutes.

    Then 4 min of waiting

  3. Remove the bacon and drain on a wire rack.

  4. Place the Spam slices, Canadian bacon slices, and sausage meat onto the hot griddle.

  5. Flatten the sausage meat with a spatula into a thin, round patty.

  6. Season the sausage patty with salt and black pepper.

  7. Sear the Spam and Canadian bacon until browned on both sides, 2–3 minutes per side.

  8. Cook the sausage patty until browned and cooked through, 3–4 minutes per side.

  9. Remove the meats and place on a wire rack to keep warm.

For the pancakes

  1. Melt a little butter on the griddle for each pancake.

  2. Pour three small portions of pancake batter onto the griddle to form thin, medium-sized pancakes.

  3. Cook until bubbles form on top, about 2 minutes, then flip and cook until golden, 1–2 minutes more.

    Then 2 min of waiting

  4. Remove the pancakes and place on the rack.

For the maple-hot sauce mayonnaise

  1. In a small bowl, combine the mayonnaise, hot sauce, and maple syrup.

  2. Stir until smooth and well combined.

For the scrambled eggs

  1. Crack 2 eggs into a small bowl, add a pinch of salt and pepper, and whisk gently.

  2. Tear the slice of American cheese into small pieces and stir into the eggs along with the mayonnaise.

  3. Melt butter on the griddle over medium-low heat and pour the egg mixture onto it.

  4. Gently push and scramble the eggs with a spatula until soft curds form and the cheese melts, 1–2 minutes.

    Then 1 min of waiting

  5. Remove the eggs from the heat while slightly undercooked to stay creamy.

For the bagel and assembly

  1. Slice the bagel horizontally into top and bottom halves.

  2. Using a round cookie cutter, cut a circular hole out of the center of the top bagel half.

  3. Melt butter on the griddle and place the bagel bottom, the top bagel ring, and the small cutout center cut-side down onto the butter.

  4. Crack 1 egg directly into the center hole of the top bagel ring.

  5. Season the egg with salt and pepper and let it cook until the white is set but the yolk remains runny, 2–3 minutes.

    Then 2 min of waiting

  6. Remove the bagel pieces from the griddle.

  7. Spread a generous layer of the maple-hot sauce mayonnaise on the bottom bagel half.

  8. Layer one fried chicken thigh onto the bagel.

  9. Top with a slice of American cheese and melt it briefly using a blowtorch or cloche.

  10. Add one pancake, followed by two slices of browned Spam.

  11. Add the sausage patty, then lay crispy bacon strips across it.

  12. Place the second pancake on top, followed by the Canadian bacon slices.

  13. Pile the soft scrambled eggs on top of the Canadian bacon.

  14. Top the eggs with the cooked tater tots and remaining bacon strips.

  15. Place the second slice of American cheese on top and melt it with a blowtorch.

  16. Finish by capping the sandwich with the egg-in-a-hole bagel top, ensuring the runny yolk sits centered on top.

  17. To serve, cut the sandwich vertically through the center to release the runny yolk over the layers.

  18. Cook the scrambled eggs over low heat to prevent them from drying out before assembly.

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