Despite what you may have heard reported in the press, Adam Richman is definitely NOT a vegan. I know this because last week, after an aggressive evening of drinking in the Lower East Side, the host of Man Finds Food on the Travel Channel cooked me breakfast. Adam calls the creation his Hangover Egg Sammy (it comes from his college days at Emory) and it’s appropriately loaded with eggs, cheese, bacon, and beer. Yes, beer. Eat your hearts out, obnoxious vegans.
It just might be the most intense bacon, egg, and cheese sandwich ever crafted. And it’s absolutely delicious, too.
I asked the former Man Vs. Food host to break down how he creates this hangover-curing culinary masterpiece. Check out the video above and the step-by-step recipe from his new book, Straight Up Tasty: Meals, Memories, and Mouthfuls From My Travels.
2 large eggs
½ cup cream stout, such as Sam Adams
1 tablespoon olive oil
3 sun-dried tomatoes in olive oil, drained and chopped
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper to taste
¼ cup shredded fresh mozzarella
1 whole-wheat English muffin, toasted
2 slices of cooked turkey bacon (optional)
1. In a small bowl, whisk together the eggs and stout until well combined.
2. In a 12-inch skillet set over medium heat, heat the oil. Add the egg mixture, scrambling lightly. Add the sun-dried tomatoes, oregano, salt, and pepper.
3. As the eggs begin to set, add the cheese and continue to scramble to your preferred degree of doneness.
4. When the eggs are done, mound them on the bottom half of the toasted English muffin. Lay the cooked bacon slices on top of the eggs, if desired, and top with the other English muffin half. Serve hot.