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Thursday, April 24, 2014

Egg-in-a-Basket Grilled Cheese


Some of my favorite ingredients in cooking are asparagus and runny eggs. I don't normally combine the two, but this breakfast grilled cheese is a good way to tie together some spring flavors in a colorful presentation. Which is good, because it might be spring today. Maybe? All of the jokes about Ohio weather are true. On Sunday and Monday I wore shorts and yesterday I needed to wear pants and a coat. Where is spring?!

Recipe from Cooking Stoned.

Ingredients: 
-1 Egg per sandwich
-English toast bread (or any other type of bread) 
-⅓ Cup Gruyere
-5 asparagus spears, blanched
-½ Tablespoon Butter
-Salt and pepper.
To make the egg in a basket, cut out the center of a piece of bread using a round cookie cutter.
Melt butter in a large skillet.
Lightly toast the bread slice on one side before and flip so the toasted side is up, before adding the egg.
Then crack an egg into the center of each and cook until done sunny side up or flip carefully to cook the egg over easy.

Place the blanched asparagus and the shredded gruyere onto two slices of bread.
Broil two minutes or until cheese melts. 

Now melt more butter into the skillet and gently transfer the egg in the basket onto the asparagus/cheese toast.
Cook until the bottom slice is golden brown. 

Serve with seasoning if desired. 



It seems like there are a lot of steps here, but overall it's not too difficult to make. The egg/gruyere/asparagus combination was delicious, that is something I would like to incorporate into more recipes. This sandwich had the right amount of cheese and it was nice to add some fresh vegetables to a sandwich.

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