Description
The perfect breakfast sandwich: toasted ciabatta rolls layered with goat cheese butter, piles of frisée in a bacon fat vinaigrette, bacon slices and a perfectly fried egg all on top!
Ingredients
Scale
GOAT CHEESE BUTTER:
- 2 tablespoons butter, at room temperature
- 4 ounces goat cheese, at room temperature
TO ASSEMBLE:
- 2 ciabatta rolls, halved
- 1 small head frisée, core removed, chopped into bite-sized pieces and thoroughly rinsed and dried
- 4 slices bacon, halved and cooked until crisp (reserve skillet and fat)
- 2 large eggs
- 1 tablespoon butter
- Chopped fresh chives
DRESSING:
- Reserved bacon fat
- Half of a small shallot, finely minced
- 1 teaspoon Dijon mustard
- 1 generous tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
Instructions
- To make the goat cheese butter: combine the softened butter and goat cheese and mash until thoroughly mixed. Set aside.
- Toast the ciabatta rolls until lightly golden brown. Spread the goat cheese butter all over both sides.
- Heat the reserved bacon fat over medium heat until hot. Add the shallot and a pinch of salt; sauté until slightly softened, about 2 minutes. Whisk in the red wine vinegar and Dijon mustard. Remove from the heat and season to taste with salt and pepper. Add to the frisée, tossing to coat.
- In a large nonstick skillet with a lid, heat the butter over medium heat until melted. Add the eggs and season with salt and pepper; cover and cook until the whites are set and the yolk is still runny, about 3 minutes.
- Place the dressed frisée on the bottom half of the ciabatta rolls. Add the bacon slices on top. Place a fried egg on each sandwich and sprinkle with chives.
Notes
Inspiration: Fried Egg Sandwich with Bacon and Blue Cheese on smittenkitchen.com
- Category: Breakfast, Sandwiches