A couple summers ago, we went on a trip with Trevor’s family to Oregon. When I found out we were staying right by the Tillamook Cheese Factory, I made sure visiting there was at the top of our to-do list. We ended up touring the factory on one of the first days of our trip, which meant we got to buy lots of cheese to take back and eat at our beach house during the week.
Since we had a big block of Tillamook’s Vintage Extra Sharp White Cheddar to use up, this sandwich become the breakfast Trevor and I would make and eat together every morning. I never got tired of it. It takes no time at all to make and with a salad on the side, can also pass as a simple dinner.
- 8 slices thick cut bacon
- 4 eggs
- Salt and pepper, to taste
- 4 thick slices aged white cheddar (we like using Tillamook vintage white cheddar)
- ⅓ cup mayonnaise
- 1-2 teaspoons sriracha, depending on desired heat level
- 4 pretzel buns, split in half horizontally
- In a large skillet over medium high heat, cook the bacon until crisp. Remove from pan and drain on paper towels. Remove all but about 1 to 1½ tablespoons bacon grease. Crack eggs into pan. Sprinkle with salt and pepper. Cook until desired doneness. Top each egg with a slice of white cheddar and remove from heat. Place each half of the pretzel rolls cut side down in the skillet. Cook until the cut sides are toasted and golden brown.
- Mix together mayo and sriracha. Spread each half of the toasted pretzel rolls with sriracha mayo. On each bottom half, place a cheese-topped egg, then 2 slices of bacon. Top with the other pretzel roll halves and serve.