Evolution of a Breakfast Sandwich

 

 

For more information about making the perfect fried egg for this sandwich, I've got instructions here. In this instance, you may want to break the yolk so it cooks through, as I did for this sandwich, or leave it runny and keep a napkin close at hand. 

Monday Link Love: Breakfast

I love breakfast.  I mean it--I really love breakfast.  On Saturdays, my mom would often make pancakes from a recipe out of our worn red and white plaid cookbook.  Or she would cut shapes in our toast in order to fry an egg in the middle of them.  If it was a Sunday, we were more likely to have a big breakfast casserole, assembled the day before, and baked as soon as we returned from church.  To satisfy a five member family, half of the casserole was cheese-only and the other half had diced ham or crumbled sausage. 

Even after moving to Cincinnati, I have continued to love this morning meal.  It doesn't have to be complicated, but it's easy to see if something has been prepared with care.  I've selected some recipes from blogosphere that you should check out, and keep them in mind when you're planning your next special breakfast.

Tracy from Shutterbean wrote about this twist on an Egg-in-a-Hole--she cracks the egg into a circular slice of red bell pepper. This is a great option for someone cutting back on their bread intake or upping their veggies. 

Eating something quick for breakfast doesn't mean you have to sacrifice on flavor.  Bree posted a step-by-step recipe for Strawberry Spoon Jam which would be incredible on a scone or biscuit. Dare I say you could even eat this on your morning commute? 

A fellow Panera Bread lover, Amber has a recipe for Ham & Swiss Baked Egg Souffles.  I'm partial to Amber's blog name as well because my father-in-law, a San Antonio resident, loves the blue bonnets, too.

Joy the Baker is known for her sinful sweet treats, but it's okay to indulge at breakfast, too, right?  (I think Joy would say--emphatically--yes.)  I'm definitely making this Cinnamon Sugar Pull-Apart Bread SOON. 

Skip the Eggo Waffles.  Molly has two waffle recipes in one post on Orangette--and one is an adaptation of the Waffle Of Insane Greatness.  How can you pass that up?

I've already told you I'm a sucker for a runny egg, and it's in it's best form poached and perched atop a crispy english muffin.  And then drenched in hollandaise sauce? Amazing.  Josh, half of Two Peas and Their Pod, made the quintessential Eggs Benedict for his wife, Maria.  This breakfast is one I could never get sick of and is easily modified for more modern versions. 

Happy Monday to all of you! 

The Perfect Steam-Fried Egg

There is an art to making the perfect runny egg.  The white needs to be fully cooked but the yolk must be carefully preserved in its runny, warm state.  The problem with flipping a fried egg is that it's very easy to break the yolk, so the steam-fried egg is the perfect solution. 

My mom used to make everyone in the family runny eggs on weekends.  I, like my father and his father, have never been a compartmental eater; when my siblings were eating their pancakes and eggs on separate plates, I poked my yolks so that they would mix with the syrup and be sopped up by the spongy pancakes.  I am firmly on the side that there is no point in having a runny egg if you don't have something to soak up the yolk.  

I like my eggs on top of crusty bread, waffles, pot roast, or like today, over roasted vegetables. 

I want to share my technique for a steam-fried egg.  It may not be earth-shattering, but it can definitely save you from the time-consuming, pot-stirring involved in poaching an egg.  

The Perfect Steam-Fried Egg

Step 1:  Butter the Pan. 

A small,non-stick saute pan over medium heat works best.  Allow the butter to melt completely before step 2.  

Step 2:  Crack in 2 eggs. 

If your eggs are especially fresh, the yolks will be firmer and less likely to break. 

Step 3:  Allow the whites to cook.  

This may take a minute or two.  You will know you are ready to move to step 4 when the whites begin to slightly bubble under neath. 

Step 4:  Add 2 tablespoons of room-temp tap water and cover.  

This is where the steaming comes into play.  If the pan doesn't sizzle immediately when you add the water, it's not hot enough.  It will take between 1 and 2 minutes for the whites to complete cooking and the top of the yokes to barely firm up.  When you remove the lid, there should be very little water remaining. 

Step 5:  Uncover and check for doneness.  

You should be able to touch the yolk lightly with your finger without it breaking, but there should be considerable give and "jiggle" to the yolk.  If you over-cook, give these to your spouse/friend/roommate and make yourself a new pair.  Tim, being a compartmental eater, has endured his fair share of over-medium eggs and thankfully loves me regardless.  He knows how I feel about eggs.

Step 6:  Prepare your plate.

I roasted some red peppers, onions, potatoes, and cauliflower tossed in olive oil, salt, and pepper at 400 degrees F for 40 minutes. 

Step 8:  Eat.

Step 9:  You're welcome.