In the Test Kitchen, we’re all about mash-ups. Korean Beef Tacos, Thanksgiving Cheeseburger, French Onion Soup Grilled Cheese…if you can mash it up, we’ve made it here. So, it’s quite rare that a mashup at a restaurant will blow me away, but while brunching in NYC recently, I fell in love with the Monkey Bread BEC (that’s a bacon, egg, and cheese to the uninitiated) at first sight on the menu. How had I never thought of this before? Pure breakfast genius.
When it arrived at the table, my dining companions were all speechless upon first taste: we were in the presence of true greatness. Fluffy, cheesy, pull-apart monkey bread that sandwiches not one but two different creamy sauces, thick-cut crispy bacon, scrambled eggs and cheese, with crunch and heat from thinly sliced jalapeños. All these pieces are then balanced out with perfectly ripe avocado slices. I knew I had to recreate this perfect bite (spoiler alert, I succeeded!).
Here’s the recipe to create this mind-blowing brunch masterpiece at home:
3/4 cup shredded Cheddar
1 pound pizza dough
3 tablespoons mayo
6 ounces thick-cut bacon
3 tablespoons ketchup
⅓ cup unsalted butter
Preheat oven to 450F. Break pizza dough into 1-inch balls. Thinly slice scallions. Melt all but 1 tablespoon butter in a small pot over medium heat. Transfer to a bowl and add pizza dough balls and scallions. Toss gently to coat with butter. Place pizza dough balls into muffin tins evenly, pressing down. Sprinkle half of Cheddar over monkey breads, and loosely cover with foil. Bake for 15 minutes, covered, then remove foil and bake until tops are golden, about 5 minutes more. Let monkey breads cool for 5 minutes, then remove from tins and halve crosswise. Set aside.
Meanwhile, cut bacon into 1-inch pieces. Add to a large pan in a single layer and place over medium heat. Allow to cook until fat is rendered and bacon is crispy, about 15 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain.
While bacon fries, halve avocado and discard pit. Using a spoon, scoop out flesh, discarding skin, and thinly slice. Thinly slice jalapeño into rings. In a small bowl, stir together ketchup and half of mayo.
In a large bowl, whisk together eggs and remaining Cheddar. Season with .25 teaspoon salt and black pepper. Heat remaining 1 tablespoon butter in a large pan over medium heat. When butter is foamy, add eggs and cook, stirring frequently, until eggs are just cooked through but still soft.
Spread ketchup-mayo mixture on bottom halves of monkey breads, then top with a few slices of jalapeño, then bacon, then scrambled eggs. Spread cut sides of monkey bread tops with remaining mayo. Top eggs with avocado and monkey bread tops, then serve!
To discover even more seasonally inspired recipes, sign up for Plated.Get $30 Off Your First Plated Box