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!

Roasted Cabbage.

What better place to blog than the airport? And that’s exactly what I am doing right now. DIA, coffee, breakfast, terminal C and my computer. I am on my way to San Antonio for one of my best friends wedding. I have been pretty  busy lately. Blogging from the airport has been on my agenda. So, here I am.

I found this recipe for roasted cabbage form Martha Stewart. It’s pretty genius. Who would have ever thought to cut cabbage up into wedges and roast it. I wish I would have thought of it first. This is a perfect alternative for a side dish or appetizer. It doesn’t take long to make and it’s satisfying. I was wondering how much flavor it would have. It actually has a lot of flavor. It’s not dull or tasteless at all. If you are a vegetarian, this would be a perfect vegetable to eat.

This is how you do it:

Ingredients

  • 1 tablespoon plus 2 more tablespoons extra-virgin olive oil
  • 1 medium head green cabbage, cut into 1-inch-thick rounds
  • Coarse salt and ground pepper
  • 1 teaspoon caraway or fennel seeds (This is what makes it so good!)

Directions

  1. Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Baked Eggs.

I’ve recently been on an egg kick. I have never really been an egg person, but recently I am finding I can’t get enough eggs. A couple of weekends ago I decided I wanted to make baked eggs. I’ve also been searching for a reason to use my Le Creuset Cocotte’s. I decided to put one egg in each cocotte and add basil, parmesan and bacon.

I melted butter at the bottom of each cocotte before adding the ingredients. After the butter was melted I took the cocottes out of the oven. I cracked one egg in each. Then I added the chopped basil, bacon and finely grated parmesan. I cooked the bacon almost completely before adding it in the cocotte (I like my bacon crisp to the max!). Add a dash of salt and pepper on the top. I baked the eggs for 10-15 minutes at 375°. The cook time will vary depending on how you like your yolks cooked. I like my yolks a little runny.Once cooked, let the eggs cool a bit and devour!

(Christmas) German Apple Pancakes

Merry Christmas!

A breakfast treat for you all! German Apple Pancakes are baked instead of flipped. They’re sweet, savory and filling. There is nothing like baked apples.

German Apple Pancakes

INGREDIENTS

  • 4 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • 2 large apples, peeled, cored, and thinly sliced
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 1/3 cup packed light brown sugar
  • Confectioners’ sugar
  • Maple syrup (optional)

INSTRUCTIONS

In a large mixing bowl, combine the beaten eggs, milk, flour, and vanilla, and whisk until just blended, being careful to not overmix. Set the batter aside to rest at least 20 minutes.

Position rack in center of oven and preheat the oven to 450ºF.

In a heavy ovenproof 12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes.

Add the brown sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.

Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or pot holders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don’t be alarmed when you see the edges of the pancake puff up over the top of the pan–this is supposed to happen!

Using oven mitts or pot holders, remove the skillet from the oven and serve the pancake immediately, sprinkled with sifted confectioners’ sugar or drizzled with maple syrup, as desired.

Pierre Michel Organic French Bakery

I have found the best French bakery ever! Well, at least the best outside of France.

Pierre Michel French Bakery is tucked away in Highlands Ranch. Actually, it’s in a large shopping center, but you have to be looking very closely in order to find this gem. Serving breakfast and lunch, the counter is displayed with beautiful pastry’s and fresh made bread.

Every morning they make chocolate croissants, butter croissants, cinnamon roll croissants, quiche,  French baguettes, French toast with fresh fruit, and croc’monsieur. For lunch they serve sandwiches and salads. This isn’t an ordinary sandwich. Everything is fresh cut, the bread is made fresh everyday and the sandwiches are so big you will find yourself staring trying to figure out how you’re going to down the thing.

There is nothing finer than French cooking and Pierre Michel will validate my statement.

To view their menus, click here.

Pumpkin Spice Pancakes.

I am recently obsessed with Pinterest. If you haven’t discovered it yet, I promise, you too will become obsessed.

In honor of autumn, I give you these delicious looking pancakes. Anything pumpkin is good in my book!

The recipe can be found via Annies-Eats.

Pumpkin Spice Pancakes
Ingredients:

1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup.  Add the wet ingredients to the dry ingredients and whisk together just until combine.  (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F.  Have an oven safe plate or serving dish ready.  Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.  Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm.  Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

High Tea Bridal Shower.

Tea parties are certainly making their way back in style. Want to throw a fashionable, classy and delicious wedding shower? Fit for the royals, a high tea shower is the way to go. Break out the fine china, food on tiered plates and devonshire cream. Your guests will love the dainty shower.

My mom and I threw a backyard tea party for my sweet friend Carole Ann. Other than guests, we were accompanied by scones, tea sandwiches and sweets. We wanted guests to have their choice of hot tea. We had two different teas and let guests fill their own tea bag. It was a perfect way for guests to feel involved in the tea. It was like being at the Brown Palace and picking from a list full of english teas.

This would be a sweet and royal way to treat a friend in celebration of their big day.



Morning Bubbly.

Why not start brunch off the right way with a Semifreddo Bellini. What’s better than blended fruit and champagne to start off the day. I am more partial to bellini’s than mimosa’s. I don’t know why, just personal preference I guess. They’re so simple to make, it’s a good thing I don’t keep the ingredients around the house all the time…. Otherwise I would have one everyday, which probably wouldn’t be the best thing. After making these, I promise you will look forward to brunch every weekend!

Ingredients

  • 1 cup peeled, chopped peaches, frozen until hardened (or any fruit you would like. Peaches are the best though.)
  • 1/4 cup peach schnapps
  • 3/4 cup plus 2 tablespoons chilled Champagne or sparkling white wine
  • 2 tablespoons superfine sugar (I make mine without sugar. Just depends on how sweet you want the drink to be.)
  • 1 cup small ice cubes
  • Peach slices, for garnish

Directions  serves 2

Blend the peaches and peach schnapps together. Add the champagne, sugar (if needed) and ice to the blender until smooth. Divide the mixture between glasses and top each glass off with champagne. Garnish the glass with a peach and serve.

Random Fact… Semifreddo means “half cold” in Italian.

*Photo via Martha Stewart Recipes