The last week or two has been REAL hot around here and because I drive a lot for my job, I am pretty beat when I get home. I typically don’t want to do a whole lot when I get home. Maybe put together a nice cocktail, or pour a pint, and get dinner ready. Lately I have been playing around with an “Italian Mule” cocktail recipe I found in a recent issue of Food and Wine magazine. I will share it with you all soon. It is delicious!
Usually I plan the weeks’ meals on Sunday, but because of the heat, we have been going to local lakes to swim and generally cool off. We are really spoiled living around here. I have always said that on a sunny day, there can’t be many more beautiful cities in the world, then Seattle.
The other day, as I was thumbing through some of my old recipes, looking for something quick and delicious to make, I stumbled upon this one. It is so good that you don’t need to save it for breakfast, rather, you can have it at any time of day. You may have just enough individual meats, cheeses, breads, etc., laying around that you can build this sandwich easily.
The following ingredients are just one way to go about it. Swap with whatever you like and enjoy!
Open Face Breakfast Sandwich
1 slice of Ciabatta
1 garlic clove
1 dollop butter
1 slice provolone (or havarti, or swiss)
2 slices favorite bacon
1 leaf basil, torn
salt and pepper
Fry up the two bacon slices the way you like it and set aside.
Lightly drizzle olive oil and sprinkle with a little salt and pepper each side of the ciabatta slice. Preferably on an outdoor grill, or indoor grill pan (oven top works too), grill one side of the bread to get nice grill marks and lightly toasted. Remove from heat and take garlic clove and gently brush the “open side” of the bread to get a little garlicky essence on the ciabatta. Add the sliced cheese and grill the other side, letting the cheese slightly melt (don’t worry if not complete…the hot bacon and egg will help it along).
While bread is grilling, get a medium frying pan nice and hot (medium to med high heat), throw in the dollop of butter and fry your egg over easy (keep a little yolk though).
Assemble: Remove the bread and set on serving plate, add two slices of bacon, then gently lay egg on top of cheese toast. Lightly sprinkle with salt and pepper and then the torn basil. Serve immediately or with a dollop of hot sauce!