8-Layer Breakfast Sandwich

Instructions

1. Make the hollandaise: Melt the butter on the stove or in the microwave until piping hot. Warm the blender bowl by filling with hot water and then emptying and drying the bowl.
2. Add the egg yolks, lemon juice, cayenne, salt, and pepper and blend at medium speed. Slowly drizzle in the hot melted butter with the machine still running until emulsified. Store in a covered container in a warm spot; if it start to curdle, add a drop or two of hot water and stir.
3. Make the balsamic reduction: Add the balsamic vinegar to a small saucepan. Bring the balsamic vinegar up to a boil, then reduce it to a simmer for about 10 to 15 minutes, stirring occasionally. The sauce should be thick enough to just coat a spoon. Store in a covered container in a warm spot.
4. Make the savory French toast: In a wide bowl, whisk together 1 egg, heavy cream, plus a pinch of salt and pepper. Dredge the two slices of white bread to lighty coat them in the mixture; you don't want it to soak too long so that it gets mushy in the center. Set a large nonstick skillet over medium heat and melt 1 tablespoon butter and the canola oil. Once the butter is lightly bubbling, cook the French toast until it is nicely browned on one side. Then, flip it and then cook it until it is nicely browned on the other side. Do this one at a time if your skillet isn't large enough to hold both slices of bread. Once the French toast is done, set aside on a plate.
5. Pan-roast the tomatoes: Using the same skillet, turn the heat to medium-high, and place the tomato slices in the pan in a single layer (they shouldn't overlap). Cook for about 2 to 3 minutes on side; once they look browned, flip to the other side and cook for 2 to 3 minutes more. Set aside on the same plate with the French toast when done.
6. Turn the skillet down to medium heat and melt 1 tablespoon of butter. Saute the mushrooms until they are just tender, about 3 minutes. Add the spinach to the skillet and saute until just barely wilted. Season with a pinch of salt and pepper and set aside on the plate.
7. Leave the skillet at medium heat and cook the bacon until it's crispy on both sides. Set aside the slices of bacon on a paper-towel-lined plate and cut each slice in half (so it fits better in the sandwich). Turn off the heat and drain the bacon fat into a heat-safe bowl; wipe down the skillet with a paper towel (you can leave a little bacon fat in there to cook the eggs if you'd like).
8. Leaving the skillet at medium heat, melt 1 tablespoon of butter. When the butter is bubbling and foamy, carefully crack the 2 eggs into the skillet. Cook until the egg whites are just set, but the yolk is still runny. Gently flip over and cook for about 10-20 seconds. Set aside.
9. Turn the heat down to low and assemble the sandwich: I like to use this order: start with one slice savory French toast, stack tomato, bacon, mushrooms, spinach, 2 slices of Swiss cheese, and top with other French toast slice. Warm up the sandwich in the skillet and cover, heating it until the cheese is melted.
10. Set the sandwich on a plate and top it with the sunny-side up eggs. Drizzle with hollandaise sauce and balsamic reduction. Enjoy! You've earned it.