2022 Summer Week 3 Newsletter
Recipe & Pic from Never Not Hungry
This decadent egg sandwich (or “Sarnie” if you're a Brit like my dad) is absolutely worthy of having breakfast for dinner! Try subbing in some chopped scapes for the garlic chives for a bit of extra flavor.
~Rae
2 ciabatta rolls, halved
1 small head frisée, core removed, chopped into bite-sized pieces and thoroughly rinsed and dried
4 slices bacon, halved and cooked until crisp (reserve skillet and fat)
2 large eggs
1 tablespoon butter
Chopped fresh chives
DRESSING:
Reserved bacon fat
Half of a small shallot, finely minced
1 teaspoon Dijon mustard
1 generous tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste
To make the goat cheese butter: combine the softened butter and goat cheese and mash until thoroughly mixed. Set aside.
Toast the ciabatta rolls until lightly golden brown. Spread the goat cheese butter all over both sides.
Heat the reserved bacon fat over medium heat until hot. Add the shallot and a pinch of salt; sauté until slightly softened, about 2 minutes. Whisk in the red wine vinegar and Dijon mustard. Remove from the heat and season to taste with salt and pepper. Add to the frisée, tossing to coat.
In a large nonstick skillet with a lid, heat the butter over medium heat until melted. Add the eggs and season with salt and pepper; cover and cook until the whites are set and the yolk is still runny, about 3 minutes.
Place the dressed frisée on the bottom half of the ciabatta rolls. Add the bacon slices on top. Place a fried egg on each sandwich and sprinkle with chives.