Breakfast Sandwich Recipea | The Nibble Webzine Of Food Adventures

TIP OF THE DAY: Create A Signature Breakfast Sandwich

April 8, 2014 at 8:17 am · Filed under Bread-Crackers-Sandwiches, Breakfast & Brunch, Recipes, Tip Of The Day

[1] How many different ways can you make a ham-and-egg breakfast sandwich? This version is from The Tuck Room Tavern in Los Angeles (photo © The Tuck Room).

[2] Go beyond the Egg McMuffin and create your fantasy breakfast sandwich like this one (recipe below—photo © Melissa’s Produce).

Ask an American to name a breakfast sandwich and you might hear “bagel and lox”; but “Egg McMuffin” is more likely to be the answer.

It was invented by a McDonald’s franchisee, Herb Peterson, in the late 1960s and introduced nationwide in 1972.

Before then, the term “breakfast sandwich” was not part of the vernacular.

And popular as it is, the Egg McMuffin has not exactly spawned a major food trend in breakfast sandwiches.

So today’s tip is: Create a signature breakfast sandwich and get your friends to do the same. Then, you can get together for breakfast sandwich brunches. We can’t wait!

Peruse this list to put together your dream ingredients.

BREAKFAST SANDWICH INGREDIENTS

Bread: bagel, baguette, biscuits, brioche, challah, focaccia, toast of choice (rye, sourdough, whole wheat, etc.), roll of choice (note that we’ve deliberately excluded donuts and pancakes)

Eggs: fried, poached, scrambled, soft boiled, sliced hard boiled

Cheese: blue, Cheddar, goat, Gruyère, mozzarella, pepperjack, ricotta or other favorite

Meat: bacon types (including Canadian bacon and pancetta), chicken breast, chorizo or other sausage, ham, pork

Veggies: avocado, bell peppers (sautéed, grilled, diced fresh), fresh herbs, greens (sautéed arugula, broccoli rabe, kale, etc.), hash browns, jalapeños, onion (red or sweet), roasted poblanos, sprouts, tomato (fresh, sundried)

Condiments: aïoli, caramelized onions, chutney, extra virgin olive oil, gravy, honey, horseradish sauce, ketchup, mayonnaise, mustard-yogurt spread, pesto, salsa, sautéed peaches or other fruit, tomato sauce, vinaigrette

You don’t need to include eggs or meat, as this recipe demonstrates:

RECIPE #1: OPEN-FACED BREAKFAST SANDWICHES

This sandwich (photo above) will wake you up sweetly, with chile-infused honey.

If you don’t want the heat of the chiles, substitute a bit of fresh-ground black pepper for the ground cayenne, and don’t use the final chile garnish.

Prep time is 20 minutes, plus 4 hours to infuse the honey.

Ingredients For 4 Servings

8 ounces honey

2 fresh cayenne chiles, stems and seeds removed, finely diced, divided (about 2 tablespoons)

4 thick slices whole-wheat French bread

2 tablespoons unsalted butter, divided

1/2 cup creamy goat cheese (4 ounces)

4 large eggs

Salt

Ground cayenne pepper or black pepper

Preparation

1. COMBINE honey and half of the cayenne chile in a glass container. Seal tightly and let sit 4 hours or overnight. Wrap and reserve remaining chiles in the fridge.

2. TOAST bread; spread each slice with 1 teaspoon butter and 2 tablespoons goat cheese.

3. HEAT the remaining 2 teaspoons butter in a large skillet over medium heat. Crack eggs into skillet; cook until yolks are set, about 1 to 2 minutes per side. Sprinkle with salt and cayenne pepper to taste.

4. DRIZZLE each slice of toast with 2 tablespoons cayenne honey. Top with a fried egg; drizzle evenly with the remaining honey and garnish with the remaining fresh cayenne chiles.

A related recipe is Toad In The Hole (photo #4), a British specialty that pan-fried day-old bread with an egg in the middle. The recipe’s colorful name no doubt appealed to children.

With the added crushed chiles, this toad sure is hoppin’! If you don’t like the heat, leave off the chiles.

RECIPE #2: HOPPIN’ TOAD IN THE HOLE

Ingredients For 6 Servings

6 one-inch-thick slices sourdough bread, toasted

4 tablespoons (1/4 cup) unsalted butter

2 dried de arbol chiles, stems and seeds removed, finely crushed

6 large eggs

1/2 cup (2 ounces) shredded pepper jack cheese

Preparation

1. CUT a 1-1/2-inch hole in the center of each slice of bread, using a small round cookie cutter or a juice glass.

2. MELT 2 tablespoons butter over low heat in a large skillet. Add half of the crushed chile and cook until fragrant, stirring often, about 1 to 2 minutes.

3. INCREASE heat to medium; arrange 3 bread slices in the skillet. Crack 1 egg into the hole of each slice, taking care not to break the yolks. Cook until eggs are just firm but the yolk is slightly runny, about 5 to 8 minutes.

4. SPRINKLE evenly with cheese during the last 2 minutes of cooking. Remove from skillet and keep warm. Repeat procedure for the next three slices of bread.

5. SPRINKLE with salt, pepper and paprika to taste. Serve.

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