M. Henry Fried Egg Sandwich

M. Henry Fried Egg Sandwich 

Adapted from a recipe provided by M Henry Restaurant in Chicago

Yield: 6 servings

Ingredients

  • 12 slices thick cut Applewood smoked bacon
  • 6 4-inch lengths sourdough baguette, split
  • 6 tbsp. softened unsalted butter
  • 3/4 c. crumbled Gorgonzola cheese
  • 4 ripe Roma tomatoes, sliced thin
  • 1 dozen large eggs
  • 1/2 tbsp. fresh thyme leaves

Directions

  1. Heat your oven to 400° F. Lay the bacon on a lightly greased rack over a sheet pan. Cook in the oven for 15-20 minutes until crispy, but not burnt. Set aside. Retain oven at 400° F
  2. Butter the cut sides of each piece of bread with 1/2 tablespoon of butter and arrange, butter side up, on a large sheet pan. Move to the oven and toast until the tops of the bread are golden brown, but not too crisp.
  3. For each sandwich, place a toast slice on a plate. Top with 1 tablespoon Gorgonzola; spread evenly on toast. Add 2 bacon slices and enough tomato slices to just cover.
  4. For each serving, fry 2 eggs over easy or to guest’s preferred doneness. Remove eggs; place over tomato.
  5. Sprinkle on thyme leaves and a grinding of black pepper, the cheese and bacon should make the sandwich salty enough, and close sandwich with another toast slice. Serve immediately.

Over Easy Eggs

  1. For each pair of eggs heat two teaspoons of butter in a nonstick skillet set over medium heat, and move the pan to ensure that the bottom has an even distribution of butter.
  2. Crack your eggs into a small ramekin or bowl.
  3. Once the butter has stopped foaming, slide the eggs into the skillet.
  4. Season lightly with salt, and cook until the whites have set on the bottom and are beginning to brown on the edges, then gently flip over and cook for just another 15-20 seconds so that the whites are fully cooked, and the yolks are still loose.
  5. Transfer your eggs to your dish and serve immediately.

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