Join this TV Personality and Food Writer in her home kitchen as she walks you through her Ultimate Breakfast Sandwich with Peppadew peppers, pickles and more.

 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

 

Makes 2 Sandwiches

INGREDIENTS

- 1-2 Tablespoons unsalted butter, divided

- 4 eggs

- Kosher salt

- Freshly ground black pepper

- 4 slices seeded rye bread

- 3 Tablespoons mayonnaise

- 1 Tablespoon spicy brown mustard

- 10 Peppadew peppers, drained, halved

- 4 slices aged sharp cheddar, sliced

- 1 large kosher dill pickle, thinly sliced lengthwise (8 slices)

- 2 tomato slices (each about 1/4 inch thick), from 1 large ripe beefsteak tomato

- 2 large crisp green leaf lettuce leaves

- Hot sauce, optional

 

EQUIPMENT ESSENTIALS

- Medium or large size nonstick skillet, 10 or 12-inch

- Spatula, for eggs

- 1 or 2 Small ramekins or cups to crack egg into

- Plate to rest eggs, when cooked

 

 

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