Grilled Cheese Sandwiches with Bacon, Spinach, Tomatoes, and Fried Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 40 minutes. Esi Impraim's inspiration: chef Thomas Keller's cheesy fried-egg BLT, featured in the 2004 movie Spanglish. Impraim's version is quite different from the original-and just as delicious. Ingredients:
6 to 8 dried tomato halves |
2 large eggs |
about 2 1/2 tbsp. softened butter, divided |
about 1/4 tsp. kosher salt |
freshly ground black pepper |
1 teaspoon minced flat-leaf parsley leaves |
1/4 teaspoon minced fresh thyme leaves |
1/4 teaspoon fresh lemon juice |
4 slices whole-wheat bread |
1/2 cup coarsely shredded smoked gouda cheese |
6 slices crisp-cooked bacon |
1/2 cup loosely packed baby spinach leaves |
Directions:
1. Soak tomatoes in warm water until they're very soft, 20 to 30 minutes, then dry with paper towels.
2. In a large nonstick frying pan, fry eggs in 1/2 tbsp. butter over medium heat until whites are just set. Season lightly with salt and pepper.
3. Meanwhile, in a small bowl, combine remaining 2 tbsp. butter, 1/4 tsp. salt, pepper to taste, the parsley, thyme, and lemon juice.
4. Transfer eggs to a plate. Spread herb butter on 1 side of each bread slice, dividing evenly. Turn 2 slices over and top with gouda, bacon, tomatoes, and spinach, dividing evenly. Top each sandwich with a fried egg and remaining bread slices, buttered sides up. Cook sandwiches until golden brown, turning once, about 8 minutes total.
5. Note: Nutritional analysis is per sandwich.
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