Recipe: Poached Egg & Bacon Sandwich
September 17th, 2009
This breakfast sandwich is tangy, silky and salty. It’s served best on a fresh ciabatta roll, so if you can find take and bake rolls I suggest that. Quality bacon is key to this recipe – uncured, local bacon is my preference. I happen to love
Poached Egg & Bacon Sandwich
Serves: 2
Ingredients
2 fresh ciabatta rolls
1 tablespoon butter
4 pieces uncured bacon
2 handfuls curly endive, frisee or other bitter salad green
1 tablespoon extra virgin olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon mayonnaise
2 large eggs
1 tablespoon butter
4 pieces uncured bacon
2 handfuls curly endive, frisee or other bitter salad green
1 tablespoon extra virgin olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon mayonnaise
2 large eggs
Directions
- If you have take and bake ciabatta rolls, follow the directions on the package to warm up.
- Slice rolls in half and spread butter on each half. Heat a non-stick skillet over medium-low heat and toast each roll half. Set aside.
- Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
- Make the dressing for the greens: combine 1 Tablespoon extra virgin olive oil, 1/2 Tablespoon red wine vinegar, and 1/2 teaspoon mayo. Whisk this together until well combined. Roughly chop the greens and toss with dressing.
- Fill a medium saute pan with about 2 inches of water and bring to a slow boil. When water is boiling, add one egg and poach. Keep the water to a low boil and, using a spoon, gently spoon hot water over the top of the egg to cook it. Cook each egg for about 1 minute for over easy.
- Assemble the sandwich: on one half of each roll layer 2 slices of bacon, 1 egg, and half of the greens. Top with the other roll half.
I created this recipe as part of the food52 project: submitted for the Brunch Eggs theme this week.
November 5th, 2009 at 12:06 am
Yes I’m getting over a cold and suddenly have the munchies. This recipe sounds great. I lOVE that you are thinking of our health (LOL) and go easy on the mayo!
November 5th, 2009 at 12:10 am
But seriously, this recipe is healthier than some versions might be—it does have bacon but the greens add a bunch of nutrition that would normally not be present in a typical uSA breakfast. I LOVE eggs and greens together, kind of mediterranean! and of course olive oil on everything. Just bought some Sammarelli olive oil at Linden Hills Coop– this marvelous woman was sampling it out, I’ve seen her at the Wedge but probably not for like 2 years, and she remembers everything about my life from then! And this olive oil is amazing, from an over 1000 year old Italian olive tree. $26 for a liter, I’m hiding it from my roommate.
November 5th, 2009 at 8:49 am
Haha, thanks Faith. I was attempting for a little bit of health added to this sandwich. Surprisingly, it’s not greasy at all (hence the poached egg).
I need to get me some of that olive oil the next time I’m at the Wedge. Thanks for the recommendation. I usually buy Monini if I’m going to splurge – you should give it a shot next time. So fruity and flavorful!
cheers
pip