Tuesday, March 30, 2010

The ultimate Sunday breakfast sandwich


I love eggs for breakfast, but is getting increasingly skeptic to bacon and eggs floating in fat. I have been conducting a few experiments to make an all-in-one solution, and one result is the ultimate Sunday breakfast sandwich.

For two sandwiches you'll need

2 square bread rolls
2 eggs, beaten
2 cl / 1 fluid oz double cream
Salt, pepper
4 slices chorizo
50 grams / 2 oz mozzarella cheese, grated

Slice of the top off the bread rolls. Scoop out the soft interior of the roll. Take care not to make a hole in the bottom. Leave some bread on the sides and bottom. Squeeze the remaining soft bread creating a hard surface along sides and bottom.

Cut the bread taken out of the roll into small cubes to be mixed in later.

Mix beaten eggs and cream. Season with salt and pepper. Place cheese on the bottom of rolls, follow with a layer of bread crumbs, then chorizo. Top with remaining cheese.

Pour eggs and cream mix over cheese, bread and chorizo. Place in a medium oven (150C / 275F) for 30 minutes.

To be enjoyed piping hot.

Experiment with your favourite breakfast ingredients.


Options. Do use crisp bacon or any other of your favourites as filling in these bread rolls.

Use boiled ham, asparagus tips (preboiled) or anything else you like.

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