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Folks, skip the drive-up window because we are sharing our favorite breakfast sandwich recipe. If you like bacon and egg breakfast sandwiches, we are taking it a step further with chorizo, avocado and more! Be sure and give us a like and share the videos with friends and neighbors.
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Used in this video:
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Kent’s mesquite spatula https://kentrollins.com/shop-1/
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Bertha Cowboy Stove: https://bit.ly/3DL4EbZ
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Printable Recipe: https://kentrollins.com/breakfast-sandwich/
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0:00
In this episode, folks, what are we talking about
0:02
A breakfast sandwich. Ooh, two versions, they are so good. On toasted bagels, they are, chorizo, bacon, cheese, and the egg, you can't go wrong
0:11
Come on, because I am fixing to get to fire lit. Woo-wee, thank y'all for stopping by camp, and yes, camp has moved
0:29
you don't see the wagon nowhere, but this is over here in Wellington, Texas at our coffee shop
0:33
We've got my little cooking area all finished up. I mean, things are looking good
0:38
and we're going to start hosting some events here and some one-day cooking classes
0:42
So be sure you keep an eye on the website. That's where we'll have them listed
0:46
But you know, there's so many places you go and you pull up to somewhere for fast food, a breakfast sandwich
0:52
That's what I'm talking about. But they ain't no need in going to the fast food or the drive-up window, any of it
0:57
When I'm going to show you how to create two versions and, ooh, they are going to be so good, folks
1:03
We're going to put them over on old Bertha and fry them up just right. Everything is right there that you need
1:08
All of it will be listed down there in the little link below. So what
1:12
Let's go to cooking. So a breakfast sandwich, got to have something on it that's sort of like a spread of some kind that's really got to be good
1:20
Well, when I was studying this, I'm thinking the first time I really thought about it, let me think just about it
1:24
I was thinking, Wayvos Rancheros, you know. but sort of dolling that up a little bit and making that horse a little better to ride
1:30
I'm thinking, what are we going to make that paste out of to put around there on that bagel? Oh, I don't give it away too
1:35
We're using a bagel so y'all know one ahead of time. But what? Some refried beans
1:42
We're going to put that on there because I think they give it a lot of consistency and taste
1:46
And I checked this out, did two different methods. But, folks, you can use our refried bean video, which will have you a link up there to where you can do that
1:53
Or you can do the quick and version, which is, What? A can of refried beans
1:59
So, get you a saucepan of some kind. I'm going to go ahead and mix the whole thing up because there is enough people come by this coffee shop over here
2:07
You ain't got to worry about them not getting eaten. But if you ever watched our refried bean video, you'll know that we sort of duded them up a little we did
2:16
and to bring in some extra flavors and incorporate that. What are we talking about
2:20
Some hatch green chilies. Now, I think you got to have them because we're going to put about a half a can in there to start with
2:27
but also what else? A little bit of that Duke's mayonnaise. How much
2:33
I don't know. Probably, I'd say, that much right there, which is the right amount
2:39
So we just got to have it in there for a little creamy and make it all smooth
2:44
Give it a little mixing. And you're going to put these over very low heat because we just want to warm
2:52
You don't want them things to burn. And when you get it all mixed up well
2:57
I want you to come back over here and get you about what a tablespoon of butter and drop in there because it going to give it some more flavor that we do need and then all we got to do is just set it where on something warm which is bertha this is the new
3:13
Cadillac version she made another home over here at wellington texas she did and she will warm that pot
3:19
up right there quicker than anything in the world but we got something to put on that bagel sort
3:25
of thinking like um a spread but a breakfast sandwich got to have what
3:30
on it, let me see. Cackleberry, we have some. Meat. Do you see them with meat? Sometimes you get them
3:39
you know, them old fake, watery eggs that's on there, and they pressed, and they about like this
3:44
wide and looking sort of square, and you're thinking, where did they come from? Did they even
3:48
really come from a chicken? Who knows? I sure don't know, but we're going to add two different
3:53
kinds of meat to these. The first version will be just some bacon, mm-hmm, and then what
3:59
some pork jericho after that. So y'all meet me over here at the fire
4:03
and we'll get some meat started. Fine X is here getting hot on Obertha
4:08
and when you cook bacon, a lot of people say, my bacon stuck to my cast iron pan
4:12
Well, the number one thing that the cowboy's thinking in his mind is your pan is not seasoned well enough yet
4:18
Or perhaps it is seasoned and you're just slapping it on there cold
4:22
and putting that bacon in there cold and you get what we call it will adhere to that skillet
4:28
a little easier. So make sure that you pre-warm it up there. It gets to going a little
4:33
Hear that sizzle? Let me get it over where you? Uh-huh. That's what I'm talking about. You know that skillet is hot. So we've got two
4:41
pieces of bacon cut into four equal pieces. We're just going to fry that up till it's just right
4:50
Then we'll set it aside and we'll get us some eggs to go in. Got my little Wagner sitting out here. Put me a tablespoon of butter in there. Make sure
4:58
sure you swirl it around them sides to where everybody's got some on it there
5:04
And then you can see Bertha here. She's saying, how you like some smoke, cowboy, while you're cooking
5:09
So bring it on, Bertha, I don't care. It'll be good. Up in my pocket, I'd be having a rooster bullet, a cackleberry, a hen fruit
5:17
whichever you want to call it will be good. Oh my gosh, Bertha
5:20
Let me give her some air, Shan. Can y'all see me for the smoke? It reminds me that old song
5:26
Remember that song? Smoke gets in your eye. Uh-huh, and in your lungs too. One cackleberry
5:30
Now, a lot of folks, they want to take that egg and crack it right here
5:34
You know what happens? Do you, Shan? Part of that egg be running right down there on the side of that skillet, and then we have to clean the outside, too
5:41
So always crack your egg on a flat surface, and you want to make sure that butter's melted really well, not browned, and then, if you have to, move it to a lower heat source
5:52
We've got a video on the, what, perfect fried egg. And speaking of fried egg
5:57
A lot of folks would be telling you, well, you would scrambled eggs that you was going to use on this breakfast sandwich, wouldn't you
6:03
And I would say no we going to crack them drop them in here and we going to let them cook until that eggs begins to set just a little and I can breathe
6:24
You see me poke that egg and get all that yellow to sort of spread out there, and just make sure these sides have set, and you can see that has, because really when you bust that egg in like that, we cook it, it's sort of like doing it
6:35
like over medium on an egg. So get you a spatula, turn it over
6:41
let this side sort of cook a little bit more that we just turned over and won't take long
6:45
maybe about two minutes, and then we'll take it off of there. Well, let's move on to shooting number two and see who's coming out next
7:15
What is it? Same skillet cleaned out there. What? Some chorizo. Because I want to give this some true south of the border flavor
7:24
And I'd just like to get her in there and just get it chopped up a little best you can
7:28
Let her fry a little bit to get some of that all mixed up and incorporated well
7:32
Because we're just going to set it right on top of that egg here in a minute. you're thinking is that the only difference there is to this one? No, you better stick
7:39
around because I'm going to throw another twist on it right before you got ready to walk out the door and say, hey, I know how to do that. So I'm not telling you yet, you stick
7:46
around, we'll find out. Just make sure you get that chorizo cooked through all the way
7:52
And you can use the sliced chorizo if you'd rather and go ahead even kick it up a notch
7:57
throw that stuff on the grill, then just slice you off some real thin layers that we're going
8:01
to put on this sandwich. And I wouldn't advertise it too much because people would be
8:05
thinking you need to put in a drive-up window at your house. Done
8:49
It is stick a fork in it. It is time to eat. I am ready
8:54
Now, you see me on that second participant there. When we put the bean spread on it
8:58
then we got broke out the what? The queso fresco, the crumbly cheese
9:02
I really do love it. And you can see it is on. what you call it one of them everything bagels
9:08
Got everything in the world on it. And what we did to it we just improved it a little bit more Now chorizo first I just put I don know probably a little over a fourth of a cup in that skillet and you want to make sure that you fry it really well but that stuff has got some of that
9:22
grease in it, so make sure you drain it well on a plate, on a paper towel to get that out of there
9:26
because if you don't, what will happen, you will have the soggy sandwich, but also that stuff
9:31
will run down your chin. Since I just have one helper that decided they would go to work at the coffee shop, come here
9:37
mage, you got to make a hand. Now sit down, sit down, sit down. Oh, you don't sit. It's just egg. Oh, it's okay. It ain't going to hurt you. So seeing as how this one was first, I think we'll start here first. And I just, mm-hmm. Oh, my goodness. You get a little of that heat that the green chili is in there with them refried beans. And it sort of just blends the whole thing out
10:10
But when you can put it with that pepper jack cheese and the bacon, and then you get that little old soft egg gets in there
10:17
Oh, so right. It is so good. Now let's try this and it's got that chorizo on there
10:22
But I'm going to give you a little warning here. You see the hole that they put in them bagels? Why did they do that
10:26
Because stains will mash out there sometimes and jump on you, but this is the one I've been waiting on, you don't get no more
10:37
Eat this before you go to work and eat it in some old clothes
10:40
because you're going to get it all over you, and it's going to take you what? It's going to take you right out here in the grand opening
10:45
and you're going to think, what? I haven't been down there south of the border. Mexico, wait
10:51
Do a little this. You know what that was? That's an ice skating
11:00
Major, I want to really thank you for helping me cook this today. He was the only one that decided to get up and come to work
11:05
I don't know if the rest of them partied all night or what happened, but I really do appreciate it
11:09
I do. Thank you so much. Now, everything we use today will be listed in the little link down there below
11:14
Check out our website for any upcoming event that we might have here at this great coffee shop
11:19
Who knows? I might call you up there to Bertha and let you do a little cooking. But as always, and I do it with honor and pleasure I do
11:26
I tip my hat to all our servicemen and women and all the veterans who have kept that old flag of flying over camp no matter where we may be
11:32
Now, for the rest of you, hey, come on in here. We ain't going to get in a pickup
11:36
We ain't going to the drive-up window. We're going to make these breakfast sandwiches at our own
11:40
home and feed them to your people and your neighbors because it's all about sharing
11:44
And guess what? I'm going to give you that big old hug. And get in here, God bless you each and everyone, and I'll see you down the I love a breakfast sandwich trail
11:58
Folks, I'm supposed to look at the camera and not say nothing. And you don't have to help every time
12:04
You get on to me when I don't clap. That's the beginning. Where's Mage
12:08
Don't let me chew it up That, let me chew it up
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