Courtesy Kwame Onwuachi, chef/owner, Kith/Kin, Washington, D.C.
Kith/Kin draws from Onwuachi’s experiences living everywhere from Nigeria to New York City. This dish, however, is straight from his childhood. Slightly sweet, Jamaican coco bread makes the perfect sandwich bread. It’s available in any Caribbean market, but you can substitute Hawaiian bread or rolls.
- 2 tablespoons mayonnaise
- 2 teaspoons ketchup
- 2 teaspoons honey
- 2 teaspoons sambal oelek
- 2 teaspoons lemon juice
- Salt, to taste
- 4 strips bacon
- 1 teaspoon jerk seasoning paste
- 2 ounces breakfast sausage
- 1 tablespoon butter
- 2 eggs
- 1 tablespoon heavy cream, optional
- 2 ounces pepper jack cheese, thinly sliced or grated
- 1 piece coco bread
- 1 handful arugula
In a small bowl, mix mayonnaise, ketchup, honey, sambal oelek and lemon juice. Season with salt, to taste. Set aside.
Coat bacon with jerk paste, and place in pan over medium-high heat. Cook to desired doneness, and remove to a paper towel-lined plate. Add sausage to pan. Cook, crumbling sausage, until done, about 5 minutes.
While meat cooks, whisk eggs and cream until fluffy. Melt butter in nonstick pan over medium heat, and add eggs. Cook just until set. Add salt, to taste. Top with cheese and turn off heat. Let rest on stovetop so cheese partially melts.
Toast bread on both sides. Spread half of sauce on the bottom bun and top with eggs, bacon, sausage and arugula, in that order. Spread remaining sauce on top bun, and serve. Serves 1.*
* If multiplying this recipe, cook the bacon in the oven. Place in a single layer on a baking sheet, and cook at 400˚F for 15 minutes.