Friday, September 20, 2013

Fried Egg Sandwich with Blue Cheese, Basil, and Bacon

Never mind that spear of rosemary I stuck into the sandwich ..... Man, this was good eating!

When all else fails of what to have for dinner (or lunch or breakfast), there is always the egg. That humble oval neatly nestled in its own styrofoam or corrugated nest. Versatile. Healthy. Just waiting to be cracked. And then adorned.

I had planned on a fried egg sandwich with ham and smoked gouda. But when I returned from the deli and nibbled on the sliced "ham off the bone," I discovered it was anything  but. Way too sweet. They mistakenly gave me the honey ham off the bone..... I hate sweetened hams.

Plan B.

I had some leftover smoked and slice pork jowl (bacon to you Yankees) and some blue cheese crumbles. And I have a porch-load of basil that re-seeded itself from last year. So that's what I did.

The trick to a fried-egg sandwich is not to overcook the eggs. Once over easy and that's it! You want that wonderful, runny yolk to act as a thick sauce to bind everything together.

I used a hearty, seven-grain bread for this sandwich. You don't any wimpy bread or it just all falls apart. 

It's a messy venture eating a sandwich such as this. Have plenty of napkins. Truly, I savored every bite. And licked my fingers. The smoky bacon played well with the earthy blue cheese. Do not omit the basil. It's what brings this sandwich home!

  • 2 slices hearty bread, lightly toasted
  • 3-4 strips smoked bacon, cooked until crisp
  • Fresh tomato sliced thin
  • Mayo
  • Blue cheese crumbles (Maytag Blue if you can get your hands on it!)
  • Green leaf lettuce
  • 3-6 fresh basil leaves, torn
  • 2-3 eggs, light fried, salted and peppered

Toast the bread. Give a light smear of mayo. Layer it with your bacon, tomato, torn up basil leaves, lettuce and blue cheese crumbles. Then fry your eggs. Carefully place them on the bread . . . Top with second piece of toast. Lightly push down to release all that drizzly, wonderful, runny golden yolk.

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