SoFlo Hangover Sandwich

I have not “tied one on” in a very, very long time, however, I do recall ever so vividly the aftermath, the hangover, of a few particularly wicked benders.  After an all-night drinking binge one feels the effects through the entire body… just about down to your hair.  The dehydration alcohol brings makes one feel as though a handful of sand was thrown in your eyes.  The nausea coming in waves over your body, the torturous pounding in the head and behind ones eyes is compounded by the aching muscles of one whose body is not accustomed to hours of wild dancing never mind countless shots in the wee hours of the morning.  Man.  Just thinking about it makes me shudder.  Aside from copious amounts of advil and sleep, there is only one additional remedy.  Fat, carbs, a bit of protein and a large frosty, cold diet coke with shaved ice.  The shaved ice is vital.  Don’t ask me why, I only know it’s true.  Ask any south Florida party girl and they’ll tell you… you’ve got to have shaved ice in your diet coke.  Yup, I’m talking to you Jane, Andrea, Dana, Megan, Cat, Emily, Meg, Annie.  Oh, and you, too, Pamela.  And, you know, sometimes, just sometimes, well behaved, grown up boys and girls wake up craving this late-night wonder.  Those of us who turned off the lights at 10:00 p.m. after having read an obscure British novel for a good hour.  Those of us who, every night, brush and floss their teeth, wash and moisturize their face, take their vitamins and have been pretty darn good on their diets for a month or two.  We deserve this indulgence just as much as the bacchanalian next door.  Party on.

This extravagance is super for a morning celebration whether it be for your family, houseguests or simply for you and your special someone.  It’s a great dish for a make-your-own breakfast sandwich bar.  Toast off the bagel bottoms and, while the bread is still warm, cover with the pepper jack cheese slices.  Toast off the tops and drop the egg in the bagel hole then keep all the other ingredients separate allowing your guests to assemble their sandwich to their liking.  Or, for a “lighter” version, make open-face sandwiches by toasting both the top and bottom of the bagel and instead of dropping the egg in the top, fry off your eggs before hand and keep them warm.  You WILL need a knife and fork to enjoy this open form of sandwich. I sometimes buy already prepared guacamole and pre-sliced pepper jack cheese.  If you use store-bought guac, make certain it’s not too spicy or heavy seasoned with onions and cilantro as those two ingredients will completely overpower the delicate flavor and creaminess of the egg.  If you’re inclined to prepare your own guac, please know it does make a difference and the sandwich does taste better with homemade, however, sometimes a girl just plain can’t.  So don’t worry if you’re relying on store-bought.  It’ll be just fine.  Thick sliced, artisanal smoked bacon is the way to go here.  Get as creative as you like, be it with a store-bought bacon flavored with brown sugar and cayenne or the combination of maple syrup and red pepper flakes brushed on at home.  The combinations are limitless.  Happy Mother’s Day!

SoFlo Hangover Sandwich

  • Servings: 2
  • Difficulty: easy
  • Print

  • 2 bagels, sliced in half
  • 4 slices thick-cut bacon
  • 4 slices pepper jack cheese
  • 2 tablespoons mayonnaise, reduced fat is fine
  • sriracha sauce, a couple of squirts
  • 3/4 cup chunky guacamole, more if you like
  • 2 tablespoons butter
  • 2 large eggs
  • freshly cracked black pepper
  1. Pre-heat oven to 400°.  Line a small, rimmed baking sheet with tin foil. Place a cooling rack over baking sheet, line bacon on top of rack and bake in oven 10-12 minutes depending on its thickness or until bacon is crisp and to your liking.
  2. While bacon cooks, lightly toast bottoms only of the bagels and immediately place one slice of pepper jack cheese on top to soften.
  3. Mix mayonnaise with sriracha sauce.  Divide evenly and spread over each cheese topped bottom piece.
  4. Cut bacon in half and divide evenly between the sandwiches.  Do not turn off oven.
  5. Top bacon with guacamole, spread half on each sandwich.
  6. Place remaining two slices of cheese on guacamole and set aside.
  7. In an oven-proof, heavy-bottomed pan, melt butter and place bagel tops cut side down right in the butter.
  8. Crack an egg in the hole of each bagel top and bake in oven for 7-10 minutes or until the white of the egg is cooked but the yolk is still runny and jiggly.
  9. Cover each sandwich with the egg top, season with freshly cracked black pepper and serve immediately.

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