Grilled Cheese W/Bacon, Spinach, Tomatoes & Fried Eggs |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Esi Impraim's inspiration: chef Thomas Keller's Cheesy fried-egg BLT in the 2004 movie Spanglish. Impraim's version is quite different from the original-and just as delicious. Sunset Magazine, July 2009 edition. Have tweaked this, so as to cut down on the caloric value without changing the flavor. :) Ingredients:
6 -8 tomatoes, halves (soaked & then dried) |
2 large eggs |
2 1/2 tablespoons softened butter, divided (we used about half the amount) |
olive oil flavored cooking spray (optional) |
1/4 teaspoon kosher salt |
1/8-1/4 teaspoon fresh ground black pepper |
1 pinch red pepper flakes (a couple pinches, if desired) |
1 teaspoon minced flat leaf parsley |
1/4 teaspoon minced fresh thyme leave |
1/4 teaspoon fresh lemon juice |
4 slices whole wheat bread |
1/2 cup coarsely shredded smoked gouda cheese |
6 slices crisp-cooked turkey bacon (made in the microwave) |
1/2 cup loosely packed baby spinach leaves |
Directions:
1. Soak tomatoes in warm water until they're very soft, 20 to 30 minutes, then dry with paper towels.
2. In a large nonstick frying pan, fry eggs in 1/4 tablespoons butter & some olive-oil cooking spray, over medium heat until whites are just set.
3. Season lightly with salt and pepper.
4. Meanwhile, in a small bowl, combine remaining 1 tablespoons butter (more if needed), 1/4 teaspoons salt, pepper to taste, pinch of red pepper flakes, the parsley, thyme, and lemon juice.
5. Transfer eggs to a plate.
6. Spread herb butter on 1 side of each bread slice, dividing evenly.
7. Turn 2 slices over and top with gouda, bacon, tomatoes, and spinach, dividing evenly.
8. Top each sandwich with a fried egg and remaining bread slices, buttered sides up.
9. Cook sandwiches (using olive-oil cooking spray - wherever you can) until golden brown, turning once, about 8 minutes total.
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