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Tuesday, October 2, 2012

Easy Fried Egg Sandwiches with Radicchio

Sometimes dinnertime sneaks up on me.

Especially when we have a late lunch, like today!

(We went to Umami Burgur in Studio City. I wish I had taken a picture! I dug both my truffle burger and the swan taxidermy on the wall.)

So here's one of my favorite meals to fix on the quick!

You'll need:

-Radicchio, or another bitter lettuce
-French or sourdough bread
-Grainy or Dijon mustard
-Red wine Vinegar
-Olive Oil

Begin by slapping a few slabs of bacon in a pan over medium. Being a bacon lover, I wish I had made a few more slices!

Begin to prep your Radicchio - slice it and remove to a bowl.

 Make a simple vinaigrette by whisking together equal parts of olive oil and red wine vinager with about a tablespoon of grainy mustard (or dijon). Season with pepper.

 Pour over the radicchio and toss to coat. The bitter lettuce and bright vinaigrette really cut through the salty bacony eggy part in a beautiful way.

Butter the tops of the bread slices and toast under the broiler until golden.

 Once the bacon is crisp, remove to a paper towel and crack your eggs into the grease, seasoning with salt and pepper.

 Don't forget to take your bread out! I've burnt alot of bread this way...

 When the eggs are done, layer them on the non-toasted side of the bread with the bacon and radicchio.

Yum! Cheese is also an option. I meant to put a slice of aged swiss on top of the bacon, but I forgot until the sandwiches were already built. Whoops!

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