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A Tasty Way to Start the (New Year) Day

partysugar — Thu, 01 Jan 2009 07:00:52 -0800

Last week, I woke up (no surprises here) slightly hungover. It seems I had played ~~one~~ three too many rounds of beer pong. As I lay in bed, my head pounding, I suddenly realized I was in the best place in the world to be hungover: my parents' house - where the fridge was always stocked! Sure enough there was bacon, eggs, an assortment of cheese, and bread. It was time to make the ultimate breakfast sandwich - Thomas Keller's cheesy BLT with a fried egg. You may recognize this sandwich from the movie Spanglish. And if you've never made it, treat yourself to one today (especially if you are hungover!).

The combination of crisp bacon, oozing yolk, and melted cheese is scrumptiously sublime. The sandwich features simple ingredients in a magnificent way that is balanced in both taste and texture. Although it's extremely messy to eat, the dish is surprisingly hearty and beyond delicious. To check out this egg-cellent sandwich, read more.

Cheesy BLT With Fried Egg
From Thomas Keller

Ingredients

4 thick slices of bacon
2 slices of Monterey Jack cheese*
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise**
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg

Directions

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny.
Slide the egg onto the lettuce; close the sandwich and eat right away.

Makes 1 sandwich.

*We didn't have Monterey Jack on hand, so I substituted another mild, good-melting white cheese, fontina.
**I left out the mayonnaise and didn't miss it. The runny egg provides enough moistness.

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Would You Eat This Fried Egg and Fries Sandwich?

YumSugar — Thu, 26 Jun 2008 16:15:11 -0700

I'm a fan of breakfast sandwiches, even big ones, but this overstuffed fried egg and french fry creation from Pittsburgh's famed Primanti Bros. might be too huge for me to handle. Still, I'd be willing to try! Would you undertake this slaw- and tomato-adorned egg sandwich?

Photo by Ben Ostrowsky

'Wich of the Week: Kaiser Egg and Sausage Sandwich

YumSugar — Wed, 25 Jun 2008 14:00:39 -0700

I love a good brunch, and not surprisingly, I'm also fond of ordering breakfast sandwiches. Both experiences are even better following a night of overindulgence. After attending a very long party on Saturday night, I stopped at San Francisco's Kate's Kitchen and was delighted to see an item had been added to the menu since my last visit: The Lauren Special.This egg and sausage sandwich is way better than your basic breakfast biscuit. Thanks to the fluffy scrambled eggs and soft Kaiser roll, it has a light and airy texture to distract you from the heavier (but heavenly) elements, including melted Monterey jack cheese, guacamole, and sausage. I handily devoured the whole thing, with a bowl of fruit on the side, and I can't wait to re-create it at home. To find out how you can too, read more.

Kaiser Egg and Sausage Sandwich
Inspired by the Lauren Special at Kate's Kitchen

Ingredients

1 seeded Kaiser roll
1 slice Monterey jack cheese
1 cooked sausage patty
2 eggs
2 tablespoons guacamole
2 slices of tomato
Thinly sliced red onion, optional to taste

Directions

Preheat oven to 200°F. Slice the Kaiser roll in half horizontally, and lay the cheese slice on the bottom half. Place both pieces of the roll in the oven for about 5 minutes, until the cheese is melted.
In a skillet over medium-high heat, heat the sausage patty, turning occasionally, until the sausage is heated through. Remove from heat.
Reduce the skillet heat to low, and add the eggs. Scramble the eggs, cooking slowly and folding, so that they form a loose, omelet-like patty.
Place the heated Kaiser roll open on a plate, and top the melted cheese with guacamole, tomato, and sausage patty.
With a spatula, remove the scrambled eggs from the skillet and lay on top of the sausage.
Top the eggs with red onion slices if desired, replace the top half of Kaiser bun, and serve.

Makes one sandwich.

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'Wich of the Week: Open-Face Balsamic Egg

YumSugar — Wed, 21 May 2008 14:00:08 -0700

One of my favorite SF brunch spots, Foreign Cinema, has a balsamic egg dish I've always wanted to recreate at home. Deglazing the fried egg in vinegar gives it a gentle saltiness that tastes gourmet and - I must admit - is highly suitable for hangovers. But instead of serving it with potatoes and greens like the restaurant does, I put a twist on the egg dish by making it into a sandwich.

As I suspected, the flavors were easy to reproduce on my own plate with some balsamic-reduction sauce, hearty multigrain bread, and mixed greens. I made two versions of the sandwich: one open-face with greens, and one closed-face with serrano ham. I preferred the open-face, without meat, which allowed the rich flavor of the balsamic egg to take center stage. To get the recipe (with both options) and more photos, read more.

Balsamic Egg Sandwich
Original Recipe

Ingredients

2 slices swiss cheese
2 to 4 slices multigrain bread
3 very thin slices of Serrano ham, cut into strips (optional)
1 tablespoon butter
2 large eggs
2 tablespoons balsamic vinegar reduction sauce
2 cups mixed baby greens, loosely packed

Directions

Preheat the oven to 250°F.
Place two slices of swiss cheese on each of two pieces of bread.
Place the two cheese-covered slices of bread in the oven, plus two more pieces of bread if you want a closed-face sandwich. Cook for about 5 minutes or until cheese is just melted.

In a skillet over medium-low heat, cook Serrano ham until crispy, turning once, about 5 minutes.
Turn burner to low, add the two eggs, and cook sunnyside up. Alternately, if not using the ham, melt 1 tablespoon butter over low heat, then add the eggs.
When the yolks have just started to firm up but are still runny, drizzle the balsamic reduction sauce atop the eggs. Place a lid over the skillet and cook for an additional 30 seconds. Remove from heat.

On each piece of cheese-topped bread, add 1 cup mixed greens and top with the fried egg. If using the ham, top each egg with the Serrano ham and a second slice of bread.

Makes 2 open-face or closed-face sandwiches.

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Would You Eat This Egg Sandwich?

partysugar — Tue, 15 Apr 2008 15:19:33 -0700

After a long night of partying, sometimes an early morning - 3 a.m. - breakfast is necessary to soak up the alcohol. On Saturday night, I found myself in need of this late-night breakfast while at Cafe 101, a dive of a diner in Los Angeles. Without thinking, I ordered the fried egg sandwich on an English muffin with bacon, cheese, and hash browns. When the food arrived, I promptly devoured the entire plate. The following day I found this picture on my camera and wondered, how on earth did I eat that? How about you? Could you eat this egg sandwich?

Fast & Easy Dinner: Greens, Eggs, & Ham Sandwich

partysugar — Wed, 10 Oct 2007 06:18:51 -0700

I hate how people typically see eggs as a breakfast only food. Eggs can be cooked into many different forms, so why limit them to a certain time of day? I propose an elegant egg sandwich for tonight's dinner. This open faced mealwich is piled high on a thick slice of whole grain bread and you can easily modify the fixings to suit your tastebuds. If you don't like ham and swiss cheese, substitute turkey and cheddar. If you are a vegetarian remove the ham and replace it with chunky pieces of tomato. For the recipe, read more

Greens, Eggs, & Ham Sandwich
From Better, Homes, & Garden" magazine

4 slices whole grain bread, cut 1/2-inch thick
2 Tbsp. stone ground mustard
4 oz. thinly sliced capacola or other fully cooked ham
3 to 4 oz. gruyere or Swiss cheese, thinly sliced
1 Tbsp. butter or margarine
4 eggs
1 Tbsp water
1/2 cup arugula or spinach leaves, stems removed

Preheat broiler. Place bread slices on a baking sheet. Broil 3 to 4 inches from heat for 1 to 2 minutes per side until toasted. Remove from oven.
Spread mustard on one side of each slice of bread. Top with ham and cheese. Broil about 2 minutes more or until cheese is melted.
Meanwhile, in a large skillet melt butter over medium heat.* Break eggs into skillet. Sprinkle lightly with salt and pepper. When whites are set, add water. Cover skillet and cook eggs for 2 to 3 minutes or until yolks begin to set but are not hard.
Place prepared bread slices on dinner plates. Top with a fried egg and a few leaves of arugula or spinach.

Makes 4 sandwiches.

*Note: Nonstick cooking spray may be used to coat a large nonstick skillet. Omit the butter or margarine.

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Come Party With Me: Mother's Day - Menu (Part 2)

partysugar — Tue, 08 May 2007 10:01:08 -0700

Today I'm planning a simple and elegant brunch for Mother's Day. My mom is a fairly picky eater (onions give her heartburn) so I'll be making a breakfast menu suited to her likes and needs, rather than to mine. I think that cooking a special meal for someone is the most honest, pure way to really show them how much you love them. My mom doesn't cook so I am lucky enough to be able to make her meals all the time and that's why this menu has to be different. I want it to stand out from the crowd. I'm making her a fresh fruit salad and as the main event, a breakfast sandwich. The English muffin egg sandwich has four trusted ingredients (and I know mom loves them all!): spinach, bacon, cheese, and milk. This recipe would also be great for a late night snack so check it out now and read more

Breakfast Sandwich
From Martha Stewart

2 bacon
4 large eggs
1/2 cup milk
1/2 cup spinach, tough stems discarded, leaves rinsed and finely shredded
1/3 cup grated cheddar cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 English muffins, split and toasted

n a large nonstick skillet over medium-high heat, cook bacon until browned, about 4 minutes per side. Drain slices on paper towels, then crumble. Reserve rendered fat in skillet for hash browns, if desired.
Heat broiler. In a medium bowl, whisk together eggs and milk, then whisk in the remaining ingredients (except muffins and 4 tablespoons cheese).
Heat an oven proof 10-inch nonstick skillet over medium-low heat. Pour in the egg mixture, and cook until bottom is set, about 7 minutes. Transfer to broiler, and cook until top is set and puffy, about 1 minute. Remove from oven, and immediately slide onto a cutting board; let rest 1 minute.
Using a biscuit cutter or inverted glass, cut out four rounds, or cut into four wedges with a knife.
Place one portion on the bottom half of each of the English muffins. Transfer to a baking sheet.
Sprinkle remaining 4 tablespoons cheese over the sandwiches; broil until cheese is melted and bubbling, about 30 seconds.
Place top half of muffins on each sandwich, and serve immediately.

Serves 4.

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Bobby's Excellent Egg Salad Sandwich

partysugar — Sat, 11 Apr 2009 08:00:56 -0700

After watching chef Bobby Flay make a scrumptious-sounding egg salad sandwich, I ran out and purchased the ingredients. I'm glad I did because it's a deliciously filling sandwich! I couldn't help but be comforted by its classic simplicity. However, no Flay recipe is complete without a fiery twist, and this salad gets its kick from smoked Spanish paprika. Since Easter is time when everyone has extra hard boiled eggs lying around, get the recipe and read more.

Keep You Running Sandwich
From Bobby Flay

Ingredients

2/3 cup light mayonnaise (recommended: Hellmann’s® or Best Foods®)
2 tablespoons dijonnaise
1 tablespoon white wine vinegar
1 heaping tablespoon smoked Spanish paprika
Salt and freshly ground black pepper
2 green onions (pale green part), thinly sliced
1 cup diced celery
3 tablespoons finely chopped flat leaf parsley
8 hard boiled eggs, peeled and chopped
3 tablespoons olive oil
8 slices whole grain or whole wheat bread
½ small onion, thinly sliced
Parsley leaves, for garnish* (optional)

Directions

In a large bowl, whisk together the mayonnaise, dijonnaise, white wine vinegar, and paprika.
Add the green onion, parsley, celery and eggs to the mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.
Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side.
Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves.

Serves 4.

*I garnished my sandwich with butter lettuce instead of parsley.

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'Wich of the Week: Poached Egg and Prosciutto Muffinwich

YumSugar — Wed, 24 Jun 2009 14:00:31 -0700

A friend of mine recently gave me some fresh eggs from her backyard chicken coop, complete with the hugest, yellowest yolks I've ever had the pleasure of eating. Since I love a sweet and savory breakfast sandwich, I got out the strawberry and meyer lemon marmalade that had done me so right before and combined it with crisped prosciutto and my favorite English muffins.

Though this is technically a breakfast sandwich, I had it for dinner. The salty, fruity flavor combined with the kick of green onion was sufficiently complex for supper. Don't worry: any old citrus marmalade will substitute just fine. Find out how to make your own version.

Fast & Easy Dinner: Grilled Egg Sandwich

partysugar — Wed, 21 Nov 2007 04:29:37 -0800

Keep things super simple tonight - especially if you have a big day of cooking and eating tomorrow - by making an egg sandwich for dinner. Quick cooked scrambled eggs are layered with spinach, tomatoes, and cheese. The whole sandwich is pan grilled lightly for a fantastic taste sensation. It also makes a great on the go sandwich. To get the recipe all you have to do is, read more

Grilled Egg Sandwich
From Better Homes & Garden magazine

2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon-style mustard or brown mustard
4 slices English muffin bread or firm-textured white bread
2 tablespoons margarine or butter
4 eggs
4 to 6 spinach leaves
1 small tomato, sliced
2 slices Swiss or American cheese
2 tablespoons milk

In a small bowl stir together mayonnaise and mustard. Spread the mustard mixture on one side of each bread slice. Set aside.
In a large skillet melt 1 tablespoon of the margarine over medium heat. Break 2 of the eggs into skillet. Stir each egg gently with a fork to break up yolk. Cook for 3 to 4 minutes or until eggs are desired doneness, turning once.
Place each egg on mustard side of a bread slice. Layer the spinach, tomato, and cheese on eggs. Top with the remaining bread slices, mustard sides down.
In a shallow dish beat together the remaining 2 eggs and the milk. Carefully dip sandwiches in egg mixture, coating both sides.
In the same skillet melt the remaining 1 tablespoon margarine over medium heat. Add sandwiches; cook about 4 minutes or until bread is golden brown, turning once.

Serves 2.

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