Grilled Italian Breakfast Sandwich

2 thin slices of bread
2 tablespoons finely grated parmesan cheese
2 pomadorracio tomatoes (or sun-dried tomatoes, or hell, regular tomatoes) sliced thin
2 slices of bacon
2 eggs
1 tablespoon of half and half
1 teaspoon basil, chiffonade
olive oil, salt and pepper to taste

Heat grill pan (or grill or panini press or hell, toaster oven, I don’t care) to high.

Brush both sides of bread with olive oil

(or pomadorracio oil! No, seriously, I don’t work for them. I just love those tomatoes that much).

Grill until marked on one side.

Flip and sprinkle with parmesan cheese,

turn off the heat, and let the residual heat mark the other side and melt the cheese.

Why drain on paper towels when you can drain it right into your delicious, delicious bread?

Meanwhile throw cold bacon in a pan and cook until crispy, trying only to flip once. Once crispy remove directly onto bread.

Layer tomatoes and basil on other side.

Add half and half to eggs and season with salt and pepper.

Wipe out the pan you cooked the bacon in (or don’t.  I tend not to like eggs cooked in bacon fat for some bizarro reason, but it’s your world, I’m just visiting.  I used a lil’ bit of olive oil to scramble my eggs to stay on theme.)  Turn heat to low.  Cook until just set.

Someone said to me recently, “that’s it? That’s how long you’re going to cook your eggs?” and I wanted to say, “You mean, correctly?” but instead I said “I like them runny”. Egg whites set at @165 I believe, and the yolks set at 185. These eggs are definitely at a high enough temp to kill any salmonella, if it existed. So go ahead and cook your eggs to whatever texture your heart desires, but runny scrambled eggs are perfectly safe. And super delicious.

Assemble sandwich.



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