Fried Egg Sandwich with Pancetta and Blue Cheese

A couple of posts ago I talked about my recent “egg kick”. Well, Smitten Kitchen is not helping me get off this egg kick. Once I saw her recipe for this fried egg sandwich I had to make it. This sandwich was extremely filling. I would recommend making them when you know you will be really hungry (or if you are eating with someone who could finish the rest for you… most likely a man).

Instead of bacon, I used pancetta. Since pancetta is in the shape of a circle, it just made more sense to me. Plus, it’s delicious. I also substituted frisée for arugula. This is only because I could not find frisée at the store, but the arugula was great on the sandwich. It added a little more pepper and spice to it. I would recommend this sandwich for any meal. Enjoy!

This is how you do it:

Makes 2 sandwiches

2 ciabatta rolls

1 1/2 cups frisée (French curly endive), torn into-bite size pieces (I used arugula)
1 bacon slice, preferably thick-cut (I used pancetta)
1 tablespoon minced shallot (from 1 small)
1 teaspoon smooth Dijon mustard
4 teaspoons red wine vinegar
Salt and freshly ground black pepper
1/4 cup crumbled blue cheese

1 to 2 teaspoons unsalted butter, divided
2 large eggs
Salt and freshly ground black pepper

Split your rolls and put them in to toast.

Place frisée (or arugula) in a medium bowl. Cut bacon (or put pancetta in pan) crosswise into 1/4-inch wide lardons. In a small heavy skillet, cook bacon over moderate heat, until pieces are crisp. With a slotted spoon, transfer bacon to paper towels, reserving bacon fat in pan. Add shallot to bacon fat and cook for one minute, stirring. Add red wine vinegar and let hiss and bubble for 20 to 30 seconds, then remove from heat and whisk in Dijon. Immediately pour hot dressing over frisée and toss with drained lardons, salt and pepper. Don’t try the salad just yet or you will be tempted to eat it just the way it is when, I promise, it’s even better with an egg on top.

Toast the buns in the same skillet you cooked the pancetta in and divide frisee salad between each bottom bun. You’ll want to heap on more than seems feasible or needed, especially once you realize how tasty it is. Top each salad pile with half (2 tablespoons) of the blue cheese.

Reheat skillet over medium-high heat. Add the butter and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium. I like my fried egg to be cooked on both sides, but still have the yolk runny in the middle. This way the yolk is less likely to break when I put the sandwich together.

Remove the egg from the pan and place it on top of the bacon-frisée salad on the bun. Repeat with remaining egg. A perfect egg sandwich!

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