Toasted Organic Sourdough Boule, Pastured Hen Egg, Frisee Lettuce, Sliced Grey Shallot, Gruyere Cheese, My Bacon, Buttermilk Dressing, Whole Grain Mustard
This, as you can see, is a bacon, egg and cheese sandwich. This is a breakfast and brunch staple in almost every home and restaurant across the country. They differ in the specific type of cheese, bacon and bread but the basic idea is the same. I wanted to honor this classic dish by presenting it in a way that would be visually appealing and maybe a little unexpected. I'm not claiming to be breaking into any uncharted culinary territory here but since you can't taste the things I post they need to look good.
I sliced off a one inch thick piece of the sourdough and punched out a one and a half inch round. I buttered both sides of the bread and placed it into a hot cast-iron skillet. I toasted one side til nicely browned. I flipped the bread and cracked an egg into the hole. I spread some shredded gruyere onto the bread and placed the skillet in a hot oven for a few minutes to cook the egg.
I removed the skillet from the oven and placed two thick slices of cooked bacon on one side of the toast. I placed the dressed frisee on the bacon side and added some sliced grey shallot. I served the sandwich with some whole grain dijon mustard.
I sliced off a one inch thick piece of the sourdough and punched out a one and a half inch round. I buttered both sides of the bread and placed it into a hot cast-iron skillet. I toasted one side til nicely browned. I flipped the bread and cracked an egg into the hole. I spread some shredded gruyere onto the bread and placed the skillet in a hot oven for a few minutes to cook the egg.
I removed the skillet from the oven and placed two thick slices of cooked bacon on one side of the toast. I placed the dressed frisee on the bacon side and added some sliced grey shallot. I served the sandwich with some whole grain dijon mustard.