Fried Egg Sandwich

MACRINA BAKERY

The hens on my Vashon Island farm provide me with so many lovely eggs that I’m always looking for new ways to use them. FRIEDFRIED EGGEGG SANDWICHSANDWICH One easy favorite of mine is a fried egg sandwich. This recipe is the one we use on our brunch menu at Macrina — our best- selling brunch item for years! I sampled fried egg sandwiches in San Francisco, Portland, Bainbridge Island and Seattle, before settling on this delicious combination. Add a few slices of your favorite bacon to this sandwich and it takes it to the moon! - Leslie Mackie DIRECTIONS: FRIED EGG SANDWICHES Preheat oven to 350°F. Peel onion and cut lengthwise into 8 wedges. Place the wedges on a rimmed baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20– 25 minutes, until the edges are golden brown. Remove from the oven and drizzle with balsamic vinegar. Set aside to cool. Cut eight 1/2" slices of our Rustic Potato bread and lightly butter one side of each slice, using approximately 4 tablespoons. Place two slices of bread, buttered side down, in a nonstick or cast iron skillet over medium heat. Spread one slice with 1-1/2 teaspoon of Dijon and top the other with a slice of cheese. While the bread is sautéing, add 1/2 tablespoon of the remaining butter to another nonstick pan over medium heat. INGREDIENTS: Add two eggs, season to taste with salt and pepper, and fry FRIED EGG SANDWICHES SPICY TOMATO SAUCE each side to desired preference (for over-medium eggs about Makes 4 Makes 1 cup 1.5 minutes on each side). On the slice of bread that was spread with mustard, layer the eggs, a quarter of the roasted 1 medium red onion 1 dried pasilla pepper onions and 1/4 cup of warm spicy tomato sauce. Top with the 2 tablespoons olive oil 2 tablespoons olive oil other slice of bread, transfer to a plate and cut in half to eat 1/4 teaspoon kosher salt 1/2 medium yellow onion, more easily. Repeat to make the remaining three sandwiches. 1/4 teaspoon pepper, diced freshly ground 2 cloves garlic, finely SPICY TOMATO SAUCE Place the dried pasilla pepper in a small bowl, cover with 2 tablespoons balsamic chopped boiling water and soak for 10 minutes. Drain well and let cool, vinegar 1 tablespoon ground cumin then remove the core and seeds from the pepper. Coarsely 1 loaf Rustic Potato bread, 1 tablespoon ground chop and set aside. sliced coriander Place the olive oil in a medium saucepan and heat to medium 6 tablespoons unsalted 6 Roma tomatoes, chopped –low. Add the onions. Cook covered for 5 minutes or until butter, room temperature, 1/2 cup fresh cilantro, the onions become translucent. Stir in the garlic, cumin and divided coarsely chopped coriander. Cook for another 1-2 minutes. Add the tomatoes 1/4 cup Dijon mustard and pasilla pepper. Simmer for 10-15 minutes. Salt and pepper to taste 4 slices Muenster cheese Remove from the heat and stir in cilantro. Season to taste 8 eggs with salt and pepper. This sauce is best used warm.