Fried Egg Baguette Sandwich

Goodness, deployments seem to last forever. I do not know how my friend, Sue, makes it through her husband’s year long deployments, because it is not one bit easy. I almost deployed twice, but there’s no one behind to miss me, lol. But he’s home now, yay!

I also had to fly out to San Antonio to celebrate one of my oldest and dearest friend’s marriage. By the time we were actually going to see each other, he had been home for weeks. Needless to say, I was bouncing off the walls with excitement when closing time came around that Friday afternoon.

We had a great weekend. Saturday afternoon was spent in D.C. Silly man thought we could get through the Air and Space Museum in two hours. Also, with as many times as we’d been in the city, he had never actually been to the Capitol so we took the stroll up the Mall and up the Hill just as the sky was starting to burn with the colors of sunset. The rest of the evening we spent in Old Town Alexandria, where we met up with some of my old friends from MRAP.

Of course all good things must come to an end. Since a night on the town can really work up an appetite a Sunday brunch post church downtown was not a hard argument to win. We sat outside enjoying the sunshine at Kybecca Wine Bar, where the food is simple yet delicious (and reasonably priced). The Egg &Bacon Baguette was just soooo pretty and yummy and fresh looking that I had to re-create a version for myself!

So, without further adieu, my take on Kybecca’s Fried Egg &Bacon Baguette. Be sure to have a mimosa or bloody mary with it!

Fried Egg Baguette Sandwich

serves 1

Ingredients*

  • 1 Demi French Baguette, sliced lengthwise
  • 2 Eggs
  • 1 small tomato, sliced
  • 1-2 tbsp goat cheese
  • 2 slices bacon
  • Handful of greens, like spinach or arugula
  • Olive Oil, appx ¼ cup (You will use it for frying the egg and for toasting the baguette)

Directions

  1. Preheat to oven 400°
  2. Place sliced bacon on a baking sheet, leaving space to add the sliced tomato later. Bake for 5 minutes.
  3. Remove baking rack and add sliced tomatoes. Bake another 3-7 minutes. If desired, turn the broiler on for a minute or two.
  4. Remove the baking sheet from the oven and reduce heat to 350°.
  5. Drizzle each half of the baguette with olive oil and bake 5-10 minutes.
  6. While baguette is baking, heat appx 2 tbsp of olive oil in a frying pan over medium high heat.
  7. Crack one egg into the hot oil. It should start bubbling almost immediately.
  8. Cook egg until white is solid. After you reach this stage, cook until yolk is set to your liking.
  9. Gently flip egg and cook on the other side 30-45 seconds. Place on a paper towel lined plate until ready to build the sandwich.
  10. Repeat steps 7-9 for the second egg.
  11. Now it’s time to build the sandwich.
  12. Spread goat cheese on each half of the baguette.
  13. Top one half of the baguette with the baby greens. Add sliced tomatoes over the greens. Drizzle with olive oil if desired.
  14. Place fried eggs over the tomatoes then top with the bacon.
  15. Serve open faced.
*At the last minute, I decided to add some roasted asparagus. You can, too, if you want. It was delish!

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