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Breakfast Sandwich Makes A Comeback

Out on my usual Saturday afternoon scavenging, I head to Sur La Table. In there I walk around, feasting my eyes on pots, spoons and the fish turner I’ve been salivating on for weeks… There’s always a tug and play between these things and myself. While I could easily purchase it, I hold back because I can’t quite justify it. The reason could be finding a space in the kitchen, how soon/often I’ll be using it, I haven’t read any reviews, compared prices and the list goes on. But there’s one item I almost never hesitate to purchase: books. Specifically, cookbooks. On this day, hiding behind the usual Food Network fare is ‘wichcraft.
Music: It’s Business Time by Flight of the Conchords
Wichcraft is a New York based restaurant, serving up sandwiches. The restaurant boasts sandwiches made from ingredients that are local and seasonal. The idea was concocted based on the chef’s experience of making sandwiches out of the leftover meats after the restaurant has closed. His concept was simple: make the ingredients great to eat on it’s own and use quality bread. As I scroll through the pages of the book,  this breakfast sandwich caught my eye. Eggs – good. Bacon – good. Frisée – dressed frisée? And gorgonzola cheese – very interesting.


 

 

 

 

 

 

 

In keeping with their seasonal theme, I opted to use arugula in this recipe instead of frisée. There was none in any of my usual stores so I assumed it wasn’t in season.  I did a little digging and found out it’s in season spring-summer. Arugula and spinach were my choices so I picked arugula.  Arugula has a nice peppery bite which I thought would complement the bacon and gorgonzola well.

 

 

 

 

 

 

 

 

I was afraid the gorgonzola cheese would be overpowering especially combined with bacon. But the vinaigrette dressing for the arugula balanced out the taste. Knowing this now, I’d add a little bit more next time.  Gorgonzola cheese is pretty aggressive on the nose so if you’re not feeling too adventurous,  try brie instead.

 

 

 

 

 

 

 

 

The only hard part in this recipe was hunting down the goods. Out of everything, I was most worried about the bread. Ciabatta rolls are not as common as I previously thought they were. Whole Foods didn’t have any, what they had were mini French rolls(I did not like).  Here’s what I do to be able to tell if I would like the bread: smell it and lightly squeeze it. Mind you, I smell it in accordance to my taste preference.  I’m looking for something sweet and nutty – so that’s what I sniff for. As for the texture – I’m looking for a sturdier crust that’s soft in the middle, hence the squeeze. You may get some suspicious stares at the store – in which case, I tell people to get their minds out of the gutter 😛

If the bread doesn’t smell like anything at all – you’ve got yourself a tasteless one. Gently put it back in its storage and move along. When you do find one – take note of the bakery and try their other breads in the future.  Bay Area readers, I urge you to take advantage of a local great: Acme Bread Company.

 

 

 

 

 

 

 

 

I can’t believe my luck finding this book on clearance. It’s almost criminal to put it at such a price ($8.99). Boring sandwich no more!

Gorgonzola, Bacon & Egg Sandwich

Adapted from ‘wichcraft 
Serves 2

Ingredients:
4 strips thick cut bacon
gorgonzola cheese
2 large eggs
2 cups arugula
2 ciabatta rolls*
salt & pepper to tasteVinaigrette:
1 tablespoon extra virgin olive oil
1 tablespoon rice wine vinegar*

Prep the ingredients:
Preheat your oven to 450 degrees fahrenheight. Spread the gorgonzola cheese over the tops of the rolls. Set the bacon in a cookie sheet. Bake the bacon 12-15 minutes. Toast the rolls in the oven for 5-8 minutes.

On medium heat, fry up the eggs over easy. Don’t forget to season it with salt and pepper.
In a medium bowl, whisk the olive oil and vinegar.  Salt and pepper to taste.  Toss in the arugula gently to avoid bruising the leaves.
Arrange the sandwich:
Place the egg in the bottom half of the roll. Then add 2 strips of bacon. Next add the dressed arugula. Top with the top bun, with the gorgonzola spread. Slice in half.

*You can substitute the rolls for sourdough or sweet rolls
*Any wine vinegar would work well,  I like rice wine because it’s milder and little sweet.

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22 Comments

  1. Hi Eizel, I wanted to stop by and say hello from California. Thank you for the friend request on FB. Plus I did want to see your blog so here I am. Great photos and of course your food coverage is great. I am a fan of bacon, breakfast sandwiches and fried rice. And your photo of the sandwich actually made me hungry even though I just finished a great dinner. So again, thanks. Please stop by and visit my blog if you get a chance. I write about Relationships, Food and Recipes. Sometimes vice versa. So please visit. Maybe comment. Or maybe Follow. That would be cool. thanks.
    http://mangiawithmario.blogspot.com

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  2. No problem, Mario- I really enjoyed your latest of half-birthdays… No little eizel's running around as of yet so I shall bestow half-birthdays to my wonderful pals for now 🙂

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  3. This is my craving everyday:))) Looks fantastic and soooo delicious! would love one right now to tell you honest truth!:))

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  4. Whooo…that's sexy! I love me a sandwich anytime of the day. So easy, so yummy, so less pots and pans to wash up 😀

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  5. What a lovely sandwich, Eizel. I picked a good day for my first visit to your blog. Because I am new here, I took some time to browse through your earlier entries. I'm so glad I did that. I really enjoy the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings…Mary

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  6. Tes

    If I started my day with this breakfast sandwich, the rest of the day would definitely be amazing. It is such a wonderful little bite 🙂

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  7. Ladies – Thank you so much! I'm so glad to be finally trickling back to blogging…. So posts shall follow 🙂

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