Now I normally like to do dessert posts only, but fun fact about myself: I have more savory experiences professionally than sweet. When I used to intern in kitchens, that’s when I’d practice making bread the most, just because I could proof the dough while I was working, then bake it off when I got home for breakfast the next day. It was a pretty fool-proof system, if I do say so myself.
For this recipe, it’s actually one of my favorites to make for breakfast/brunch, because it’s like the perfect dish to be served at a little cafe in a bleak looking city like Seattle, Chicago, or Boston. The bread, I used my milk roll recipe, because that bread dough recipe is my go-to. I also prepared a sunny side up egg, covered with white parmesan cheese, an apple and bacon slaw, and a lemon-poppyseed vinaigrette.
For the sandwich:
1/4 cup white parmesan cheese, grated
2 tablespoons oil
4 bread rolls, cut in half and toasted
In a pan, line it with oil. Crack the eggs into the pan, and bring up to heat together. Sprinkle on the salt, pepper, and cheese, and cover the pan. Allow the eggs to cook at medium-low heat for about 1 1/2 minutes, or until the egg is firm enough to be removed, but the yolk is still soft and oozy. If you want hard set yolks on a fried egg, you have problems that I will not be going into.
Spread the aioli onto the bread and gently lay the egg onto the bottom half of the toasted bun. Only sandwich when ready to serve.
1 egg yolk
1/2 tablespoon lemon juice
3/4 cups olive oil
a pinch of salt
For the slaw:
4 strips of bacon, chopped, rendered crisp, and cooled down to room temperature
1/2 cup chopped romaine lettuce or kale
1 granny smith apple, sliced
Toss ingredients together.
rendered bacon fat + olive oil (the total amount of liquid needs to be 1/4 cup)
Juice from 2 lemons
ground black pepper
2 tablespoons poppyseeds
Literally just whip together the ingredients. Make sure that the vinaigrette is no warmer than room temperature, so that the greens won’t be wilted.
Each plate gets one sandwich and some salad. Clearly, I owe you guys degrees in rocket science, because it was that hard to plate this. I apologize if your brains are in pain from being overworked. In case you can’t tell, I’m being
a sarcastic motherfucker right about now.