Growing up, eggs were only scrambled and only for the weekends. Then I met my husband and he is a firm believer that eggs are to be eaten many ways any time of the day. Sometime over the course of our togetherness, he introduced me to the awesomeness that is a fried egg sandwich. Now that both my parents and grandparents have laying hens and we are privy to their egg overflow, David makes me fried egg sandwiches almost every weekend. Our garden is going nuts this summer with basil and tomato, so I thought I would share our version of a fried egg sandwich dressed up with the bounty of our garden.
Fried Egg Sandwiches with Pesto:
2 slices toast of your choice (we like a soft Italian bread or sourdough)
2 fried eggs
2 stripsprosciutto (or bacon if you would rather) 2 tablespoons pesto
Heat 2 teaspoons olive oil in medium sized frying pan over medium heat for 3-5 minutes. You want the oil hot but not smoking. Crack egg directly into the pan. Use fresh eggs if possible, they will hold their shape better. If you like gooey eggs, fry for 2-3 minutes and then flip and fry for another 2-3 minutes. I like my eggs cooked through so David extends the cooking time on my eggs for about another 2 minutes per side and then pierces the yolk to make sure it is done.
Toast bread. Spread on pesto. Pile eggs, tomato, and prosciutto. Close sandwich. Eat.
Every summer I see glorious recipes for all kinds of homemade ice cream and every summer I lament that I do not have an ice cream maker. My kitchen is full of all kinds of tools and pots and pans, I have no real room for a unitasker like an ice cream maker. Still, who can resist dreaming about goat cheese ice cream or basil sorbet...
So this year, no ice cream maker, but I decided to try my hand at homemade sauce instead of sauce in a jar. Oh my, it is worth the effort. I have pretty much been eating this stuff straight out of the jar since I made it. Defiantly dresses up that Haagan Dazs in something dazzling.
Honey Peanut Butter Sauce
makes about 2 cups
1/4 cup corn syrup
1 cup peanut butter
1/4 cup honey
4 tablespoons butter
2 tablespoon sugar
1 teaspoon vanilla
Add corn syrup, honey, sugar, and butter to a heavy, medium sized saucepan. Heat over medium high heat, stirring until combined. Allow to cook until sugar is completely dissolved and mixture is boiling, about 5 minutes. Remove from heat. Add peanut butter and vanilla and stir until combined. Enjoy now or store in a jar.
3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup heavy cream
1 teaspoon vanilla or 1 vanilla bean
Add sugar, water, and corn syrup to a heavy, medium sized saucepan. Heat over medium heat, stirring until just combined. Stop stirring and allow mixture to boil. Cook until the mixture turns an amber color, 10-15 minutes. Watch carefully because caramel can go from lovely brown to stinky black in a heartbeat. Yeah, that happened. Remove from heat and add cream and vanilla (or seeds from 1 vanilla bean). Stir to combine. Be careful because the cream will be inclined to pop and splatter. Enjoy now or store in a jar.
1/4 cup sugar
2 tablespoons agave nectar
1 cup heavy cream
2 tablespoons butter
8 ounces semisweet chocolate (I used 60% cacao), chopped
Add butter, sugar, and agave to a heavy medium sized saucepan. Heat over medium heat, stirring until just combined. Allow to cook until sugar is dissolved and the mixture is boiling, about 5-7 minutes. Do not allow the mixture to turn brown because then you have caramel. Remove from heat. Add heavy cream and chopped chocolate. Swirl cream over chocolate and allow to sit undisturbed for 3-5 minutes. Stir mixture together until homogenous. Eat over ice cream or store in jar until needed.
Once cooled, this chocolate sauce gets very firm. Scooped and rolled it would make delicious truffles. Reheat for about 30-40 seconds in the microwave to return it to liquid consistency.