INGREDIENTS: MACRINA BAKERY Makes 2 sandwiches romesco sauce 2 red bell peppers 1/2 cup whole almonds, roasted bialy egg 1-1/2 teaspoons , finely diced sandwich 1 teaspoon fresh oregano, coarsely chopped 1 tablespoon fresh basil, coarsely chopped 3/4 teaspoon , finely ground 2 tablespoons extra virgin olive oil 2 teaspoons lemon juice

sandwich 2 tablespoons unsalted butter 2 Macrina Bialys 2 ounces Gruyère (2 slices) 2 teaspoons Dijon 4 eggs 6 fresh basil leaves

DIRECTIONS:

Preheat oven to 375°F and line two sheet pans with parchment paper.

for the romesco sauce Place the red bell peppers on one prepared sheet pan and roast for 45 minutes until golden brown.

Place the roasted peppers in a plastic bag for 20 minutes to sweat (this makes peeling them much easier).

Peel peppers and discard stem, skin and seeds. Place peppers in a food processor. Add the almonds, garlic, oregano, basil and harissa. Blend for two minutes to give it a smooth texture. With the processor running, add the olive oil and lemon juice to thin the sauce slightly. Season to taste with salt and pepper.

for the sandwich The bialy is named after its city of origin, Białystock, . In Melt the butter in a medium sauté pan. Cut the bialys horizontally the United States, the bialy may not be as well known as the and lay them cut side up on a lined sheet pan. Use a pastry brush , but it is equally deserving of love. to paint melted butter over the bialy. Reserve the buttery sauté pan for cooking the eggs. Toast bialys in the oven for two minutes. We make ours from our slightly sweet brioche dough and top Place Gruyère on the bialy top and spread Dijon on the bottom side. it with roasted and poppy seeds. This recipe is one of Return to the oven for three minutes to melt the cheese. my favorites. The toasted bialy is pliant yet crusty and holds Warm the sauté pan to medium-hot. Crack the eggs into the pan and up well to a fried egg with a slightly runny yolk. The red pepper season them with salt and pepper. Cook for three or four minutes and almond Romesco sauce pairs well with melted Gruyère. on each side. The delicate, peppery bite of fresh basil is the finishing touch. These are a true weekend delight! Place two eggs on the bottom side of each bialy. Liberally spoon Romesco sauce over the eggs. Top with fresh basil leaves and cover with the melted cheese bialy top. Serve immediately. A side of fruit - Leslie Mackie salad is the perfect accompaniment. Enjoy!

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