The Sunday Morning Sammie
My husband and I really are breakfast people. There's nothing we love more than a delicious brunch on a beautiful Sunday morning. Even for our one year wedding anniversary, we decided to go out for a really nice brunch instead of a fancy dinner. I don't think that there is anything more enjoyable than going out on a sunny day, enjoying some comforting breakfast food, and sipping on a cocktail. This weekend, though, we were exhausted, and didn't feel like leaving our apartment. I was still craving brunch, though, so I decided to make it myself! It's actually pretty easy to put together a good last minute brunch - the key is attention to detail. I wanted to make a big, hearty brunch sandwich, so I threw together some components that I thought go beautifully together. I started out with some great sourdough rolls that Kramer picked up the other day, and used some really nice aged white cheddar cheese once they were toasted. I then caramelized some shallots in a bit of butter, which I could honestly have eaten on their down. I used a thin slice of apple to add a fresh tasting element to each bite of the sandwich, and besides, I strongly believe that fruit goes really well with bacon, which I made sure to use plenty of. Finally, I made some wonderfully rich scrambled eggs - the secret is to use a bit of crème fraiche or sour cream while cooking them for the perfect silky texture. Combine all of these ingredients and you have yourself one serious breakfast sandwich, perfect for a lazy Sunday morning. I highly recommend pairing this sammie with a glass of orange juice, some good coffee, or, of course, a homemade cocktail.
A printable recipe may be found at The Crepes of Wrath
Your ingredients.
I made the bacon before I really started cooking, but here is how I did it. I laid it out on a cooling rack on top of a baking sheet, and baked it at 400 degrees F for 15-18 minutes, until crisp. This always makes the best bacon, but be sure to use a leaner cut and that your oven isn't too dirty, because really fatty bacon plus a dirty oven can cause a fire.
Thinly slice your shallots. If you have a mandolin, use that.
Melt one tablespoon of butter in a small pan, then add in the shallots and cook over medium heat for about 15 minutes, until caramelized.
Slice your buns, spread a bit of butter on each side, then toast in a 450 degree F oven for 5-10 minutes, until golden.
Slice your apple as thin as possible. I used about 2 thin slices per sandwich, so if your slices are a bit thicker, use 1 slice per sandwich.
When the buns come out of the oven, immediately place a few thin slices of cheddar cheese on the bottom half of the bun so it melts a bit.
Heat a medium sized sauce pot over medium-low heat, add in a little olive oil to grease the pan, then pour in the beaten eggs.
Keep stirring the eggs around with a rubber spatula so that they do not burn to the bottom of the pan. The key to making great scrambled eggs is to cook them low and slow. When they are still a bit runny, as in the photo above, add in 2 teaspoons of crème fraiche or sour cream and stir to combine. Keep stirring over medium-low heat, removing from heat every once in a while, stirring, then putting back on the heat. This will make wonderfully tender scrambled eggs.
Add the bacon and caramelized shallots to the buns, then top with the eggs and apple slices.
Serve with some orange juice or a cocktail and enjoy!
The Sunday Morning Sammie
A printable recipe may be found at The Crepes of Wrath
4 rolls of your choice (I bought mine, but may I suggest these brioche buns)
8 slices high quality bacon, cooked until crisp
1 tablespoon unsalted butter, plus more for the rolls
2 shallots, sliced thinly
8 large slices of apple, sliced very thinly
4 slices high quality cheese (I used an aged white cheddar, but Havarti or Swiss would be great)
6-7 eggs, beaten
2 teaspoons crème fraiche or sour cream
1. Preheat your oven to 400 degrees F. To cook your bacon, you can either cook it in a frying pan for 10-12 minutes or so, until crisp, or you can use my oven method. Place the bacon on a cooling rack on top of a baking sheet. Bake at 400 degrees F for 15-18 minutes, until crisp. Be sure that your bacon isn't too fatty and that your oven isn't too dirty, otherwise that can cause a small fire from the fat hitting the dirt. Just be careful! I make bacon like this at least once a week and have never had any problems.
2. Now, prepare everything else before you get your eggs going. Thinly slice your shallots, then melt 1 tablespoon of unsalted butter in a small pan and add them to it. Cook over medium heat for about 15 minutes, until caramelized. You can let these cook, stirring occasionally, while you work on the other components. Spread a bit of butter on each side of the sliced rolls, then toast in a 450 degree F oven for 5-10 minutes, until golden. When they come out of the oven, place a thin slice or two of cheese on the bottom half of the roll, so it melts a bit. When bacon is ready, cut the slices in half. I used 2 slices of bacon per roll, because I figured that, hey, it's Sunday and the Kramers like bacon.
3. Now you can begin your eggs. Heat a medium sized sauce pot over medium heat and add in a little olive oil to coat. Beat the eggs together and pour them into the pot. Use a rubber spatula and stir the eggs often, to prevent them from burning to the bottom. If you need to, remove them from the burner, stir a bit, then return them to the burner. When they are still a bit runny, add in the crème fraiche or sour cream and stir to combine. When they are cooked to your liking (mine usually take about 8-10 minutes over medium to medium-low heat), add them to the sandwich along with the bacon, caramelized shallots, and apple. Press down on the top bun to secure it and serve with some orange juice, coffee, or a cocktail.
A printable recipe may be found at The Crepes of Wrath