Sunday, October 30, 2011

Stirred egg sandwiches with bacon and gorgonzola

Mary, of insideabritishmumskitchen, has written a very lovely review of my book. As of today it's still on her site. It makes me blush.

Jenn, of jennsfoodjourney, has concluded her giveaway of my book. It's going to a swell young man in Great Britain, Michael of Me, My Food and I. Jenn and I are happy for him. I am grateful to her for her support and her special efforts on my behalf. Let's hear it for Jenn.

I got to make lunch yesterday. It's been quite a while. Peter has enjoyed doing lunch. Even yesterday he helped by chopping bacon and sauteing it. Trader Joe's sells bacon “ends” in a 1 lb. package at a really good price. It is useful for anything that you don't feel requires whole strips. These sandwiches certainly didn't. Please note I don't call this scrambled eggs. Here's why:
I have my own way of scrambling eggs. It's not complicated. I simply don't really beat them up before cooking. I put them in a bowl, bust up the yolks and give them a bit of a stir. I enjoy the final product showing both egg white and yolk in the mix. I really enjoy that texture.
Peter likes to toast our bread. I prefer my bread with a little crispness, but not too crunchy. I said to him yesterday morning, “Do you think three eggs is enough for two sandwiches?” He answered that we only had three eggs so it would have to be enough. It was.

Stirred egg sandwiches¼ cup chopped bacon, cooked and set aside
3 large eggs, cracked into a bowl
1 Tbs cream of half and half
1 Tbs butter
salt and pepper to taste
4 slices bread or 2 hotdog rolls, toasted for 3 minutes at 400 degrees while the eggs cook
2-3 Tbs crumbled gorgonzola (or other bleu cheese)
hot sauce (optional)
Melt the butter in a non-stick skillet. Add the cream to the eggs. Use a fork to break the egg yolks, then stir a bit, but do not mix completely together. Put the eggs into the pan and add a pinch of salt and pepper (remember, both the cheese and bacon are salty). Keep the heat no higher than medium. Immediately use your fork to stir the eggs around very gently. Here's where you have to make a judgment. Depending on how wet you like your eggs you must decide when to put in the cheese and the bacon. When the eggs are there add both of those things and give the eggs a final toss with your fork and remove the pan from the heat. It it's too wet for you, just let it sit for a minute. It will continue cooking. Load up your bread or rolls with the mix and add a dash or two of hot sauce and prepare to be enchanted.


Kitchen Belleicious said...

This looks fantastic! So glad I found out about you and your cookbook today! I will definitely be trying out some of your recipes!

Unknown said...

Ok.. that's what I want for breakfast right now.. can you whip me up one.. and one for the road too? Thanks!!! :)

Unknown said...

Sounds lovely.. eggs, bacon and cheese... though for me I have to swap the cheese to cheddar, parmesan, gruyere, fontina... well, basically not anything blue :)

Brownieville Girl said...

What a lovely easy lunch - it looks delicious.

Chris said...

Cream, gorgonzola and hot sauce? Yes please! Your kickin' scrambled...err...stirred eggs sound fantastic.

Unknown said...

Awwhhh... now I'm blushing!!
I'm happy to give the support - you deserve the fame and glory :) Congratulations to you for publishing your own cookbook - many dream but never take that "next step" - my hat goes off to you!

Mary Bergfeld said...

What a great sandwich, Stephen. You asked about the vinegar. Cider vinegar would probably work, but because it is stronger, I'd cut the measurement to 3 tablespoons. Have a great day. Blessings...Mary

Tuesday Tag-Along

Tuesday Tag-Along

Foodie BlogRoll