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Breaknner

March 30, 2011

Some days, you just want to have breakfast for dinner. And if I had my way, it would be more often than not. You see, I’m sort of crazy about eggs. Like obsessed, like could-eat-every-single-day-for-every-single-meal-crazy for eggs. I don’t even know where it came from. I don’t even think I always had this obsession for eggs. There’s just something so delightfully simple and delicious… let’s just say it’s pretty hard to replace the good ol’ egg. At least in my book.

Anywho, these past few nights have been super busy. On top of painting, unpacking and cleaning, we’ve spent the past few days looking for one receipt. That’s all. I have found receipts for lunches, haircuts, groceries, furniture, dog treats – but I haven’t (of course) found the one receipt I actually need. Damn you, little thing! I’m sure we’ll find it once we don’t need it anymore. As usual…

All this non-stopness has got to stop eventually… right? I’ve been too tired to cook, but we have a fridge full of food that’s just waiting to go bad. But tonight, I’m putting an end to the madness. The Top Chef finale is on and nothing is going to come between us. This makes for a good excuse for “Breaknner” – or breakfast for dinner.

Cue heavenly music…

I know. Pretty glorious.

I didn’t even have to read the recipe before I knew this was the perfect Breaknner. It’ll feel like a full meal, but it has all the essentials of an easy, laid-back breakfast – you guessed it: eggs.

Grilled Cheese and Fried Egg Sandwiches

Recipe adapted from Bon Appetit

INGREDIENTS

12 slices pancetta (I prefer Canadian bacon – a little less salty)

2 tbsp butter

4 slices sourdough bread (really any bread will do, but sourdough is extra-special)

8 thin slices provolone cheese

4 large eggs (or extra large :))

1 small green onion, chopped

Parmesan cheese shavings

12 fresh basil leaves or arugula leaves

DIRECTIONS
Cook bacon in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.

Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.

Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 bacon slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.

So good you’ll want thirds…

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7 Comments leave one →
  1. Erica Donovan permalink
    March 31, 2011 8:38 am

    Oh yeah I meant to ask if you put ketchup on it? You love your ketchup n eggs!!! :) I’m sure you did!!

    • March 31, 2011 3:09 pm

      unfortunately i went to pull out the ketchup for my sandwich and we have none! i almost passed out. that just tells you how busy i am right there. it’s a sin if you don’t have ketchup in your household – at least 2 bottles!

  2. Erica Donovan permalink
    March 31, 2011 8:34 am

    OOOH That sounds dilicious!!! :) I will def have to make that one day or night I love breakfast at dinner too sometimes!! I really hope you enjoyed it!! You deserve to treat yourself after all the hard work your putting into your beautiful NEW home!! Cheers!!! :) Love ya!

  3. March 31, 2011 12:13 am

    You’ll have to try the “brenner” as I call it from South Tampa’s Daily Eats. The egg sandwiches are to DIE for. Thanks for sharing tonight … your recipe made my mouth water!

    • March 31, 2011 3:10 pm

      glad i could help – will def try that sandwich. i’m thinking ladies lunch? :)

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