Posted May 10, 2010 by
Weekend mornings are one of my favorite times to play around with food. Therefore Saturdays and Sundays usually find me concocting some breakfast dish or another involving eggs and cheese and whatever else I can find in the fridge.
Recently, I made a couple of heavenly sandwiches using gruyere, arugula and some spicy creole mustard we brought back from New Orleans, so when my friend Shawn came for brunch this past weekend I decided to recreate them.
Fried Egg Sandwiches with Gruyere and Arugula
- Sliced Sourdough Bread
- Eggs (2 per sandwich)
- Shredded Gruyere Cheese
- Fresh Arugula
- Spicy Mustard (any good, grainy kind will do)
- Sliced Avocado
- Breakfast Sausage (optional)
- Salt & Pepper to taste
The trickiest part of these sandwiches is getting the timing right.
Begin by toasting the bread and slathering it with a bit of butter or margarine and a healthy spread of spicy mustard. Set aside.
Butter a skillet and break the eggs into it over medium heat.
For these sandwiches I added some Morningstar Farms veggie sausage patties, which I cooked in the toaster oven while frying the eggs. You could also use real sausage. Whichever you choose, get the sausage going at the same time as the eggs.
Fry your eggs however you like. I like the yolks a little bit runny for these sandwiches, but they're good cooked all the way through too, if runny yolks aren't your thing.
Since I was cooking for three I just kind of separated the eggs into thirds with the spatula.
While the eggs continue to cook, slice your avocado and layer it across the bottom halves of the toast.
When the eggs are almost finished cooking add a handful of shredded gruyere to the top of each and cover with a lid for a couple of minutes until the cheese is melted.
Next, layer the eggs and then the sausage.
Finally, top with arugula!
I served these sandwiches alongside some little, individual fruit cups and mango mimosas. Oh, and I would be remiss to mention that these sandwiches are fantastic with hot sauce.
Everything was a hit.