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Frisée aux Lardons à la Breakfast Sandwich


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  • Author: Amanda
  • Yield: 2 servings 1x

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

  1. To make the goat cheese butter: combine the softened butter and goat cheese and mash until thoroughly mixed.  Set aside.
  2. Toast the ciabatta rolls until lightly golden brown. Spread the goat cheese butter all over both sides. 
  3. 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.
  4. 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.   
  5. 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