Deconstructed Egg and Cheese Sandwiches

You know when you find a recipe and immediately think, “I must make this tonight”…even if it means making a stop on the way home at the very busy grocery store (which happens to be your greatest fear-a super busy grocery store with big carts and narrow aisles?)  Well, this is one of those recipes.

I recently taught myself how to poach eggs on the stove-you know, the “real” way.  With vinegar and a little ramekin or soup ladle and possibly a few curse words when the egg explodes and leaves stringy whites all over the water.  I lost a few eggs while I practiced.  Yes.  But I think I have it figured out.  I may not do it the most gracefully, or even with a technique that would let me pass a culinary class, but it works.  This recipe called for a lightly poached egg, and I was bound and determined to learn how to do it and get it right.

Here’s what I did:  I brought a medium-sized saucepan filled with water to a boil.  I added about 1/2 a teaspoon of white vinegar to the water. Once it boiled, I set a soup ladle in a bowl so it would remain upright, and then I cracked my egg into the ladle.  I stirred the boiling water quickly to create a “tornado” or vortex in the middle, and, once I quit stirring (and the water was still spinning), I gently poured the egg into the water, hoping and praying that I had succeeded in keeping my egg in one piece.  I boiled it for about 2-3 minutes, and I then had myself a nice poached egg. Fabulous.

And this recipe-amazing.  I yearn for meals like these-even if it’s dinner time and I am exhausted after a long day.  The nice thing about this recipe is its versatility.  You can modify this in whatever way you want, poached egg and all.

Deconstructed Egg and Cheese Sandwiches

Servings: 2

Ingredients:

2 slices of sourdough bread (sliced about 3/4-inch thick), toasted

1/2 cup grape tomatoes, chopped

1 cup fresh spinach leaves, chopped

2 lightly poached eggs

1/2 cup heavy whipping cream

1 cup extra-sharp Cheddar cheese, grated

Salt and pepper, to taste

Instructions

1. Preheat the oven to 425 degrees.

2.  Place two 12-ounce ramekins onto a rimmed baking sheet.

3.  To each ramekin, add a quarter of the bread, tomatoes, and spinach in layers.

4.  Gently place a poached egg over the mixture, and sprinkle salt and pepper over the egg.

5.  Add the remaining tomatoes, spinach, and bread on top of each egg, dividing equally between the two ramekins.

6.  Sprinkle 1/2 cup of grated cheese over the mixture.

7.  Lightly drizzle 1/4 cup cream over each ramekin, making sure to evenly distribute over the bread.

8. Let the ramekins sit for at least 15 minutes to allow the bread to soak up the cream.

9.  Bake for 14-15 minutes, or until the cheese is melted and lightly browned.

10.  Let rest for about 5 minutes before serving.

 

Source:  Adapted from Sur la Table.

 

March 24, 2011 - 6:52 am

Lauren at Keep It Sweet - These look delicious! They would make a wonderful brunch dish.

March 24, 2011 - 7:52 am

amanda - Ooh… I need to make this!

March 24, 2011 - 8:15 am

Blog is the New Black - Loving this idea- gorgeous pics, too!

March 24, 2011 - 5:19 pm

natalie @ The SoHo - Absolutely brilliant! This looks amazing!

March 24, 2011 - 5:22 pm

Josie - ooooh yum! I love this idea!

March 24, 2011 - 8:12 pm

Annie - This looks so, so delicious. Please come over and teach me how to make this…or maybe, you can make it for me after the baby is here :)

March 24, 2011 - 8:24 pm

srlacy - Absolutely. I will make it for Andrew because he loves eggs. But I will make Ben’s egg-free because he does not like eggs. :)

March 24, 2011 - 9:05 pm

Jennifer - Hi! So glad you dropped by my blog so I can find yours. So much of your wonderful food has now been added to my “to make” list, including this dish, which is on the list for this weekend.

Congrats on tackling the egg poaching. I must confess that I leave that job to my husband, who has an incredible knack for it, despite having few other kitchen skills :)

March 24, 2011 - 9:52 pm

Happy When Not Hungry - What a delicious dish! Love your photos and presentation too!

March 24, 2011 - 10:49 pm

Katie - Egg sandwiches are my favorite ‘wiches, so I’ll have to give this a try. Yum!

March 27, 2011 - 5:35 pm

Amanda B. - Thanks for the fun egg recipe! My husband LOVES eggs and wants a weekly egg night. I haven’t mastered the ‘lightly’ part of the egg poaching, but I will definitely try again!

March 28, 2011 - 12:49 pm

nicole - That looks sooo good. I love eggs and I think this would be a great way to make them for me since I love them runny and BF likes scrambled.

March 28, 2011 - 2:14 pm

Fresh and Foodie - Gorgeous! Wow, yum. I love breakfast food and this looks amazing.

April 15, 2011 - 5:02 am

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January 11, 2013 - 5:19 am

Beeyean - I finding this recipe badly. Thanks a lot !
I think your other recipes will be useful for those who want to learn cooking. Like me :D
Is a good start with your easy recipe.
I found my new love -egg poach-

January 29, 2013 - 3:24 pm

Darla - Your photos are absolutely amazing! They create the ‘I-gotta-make-this-NOW’ idea in my head everytime!

April 9, 2013 - 12:17 pm

lisa - Your pictures are so lovely.

June 13, 2013 - 7:44 am

» Caprese Eggs Benedict - [...] 2 eggs, poached  [...]

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