C – This is the fanciest breakfast sandwich I have ever eaten.
Not your typical breakfast sandwich. When I think about breakfast sandwiches, I usually think of ones from fast food chains, with overcooked eggs, horrible and questionable sandwich meat and a cheap English muffin.
This dish isn’t anything close to one of those sandwiches.
My mouth is watering just writing this article and thinking about it, again. I should stop writing and go make one now.
I won’t, I will just continue writing and dreaming, instead.
That homemade English muffin we made yesterday was a complete hit. Well worth the effort. Its crispy, fried dough was a great start to this incredible sandwich. Crispy outside and rustic inside. Perfect.
Then there was the yolky egg paired with creamy, homemade garlic aioli and crispy fried pancetta sitting on slightly wilted spinach. It had amazing texture.
The taste was wonderful too. Salty pancetta paired well with the yolky egg and hearty spinach. My favorite part was the yeasty English muffin. Nice added complexity and crunch.
The whole combination was just heaven in my mouth. We split it for a taste test during shoot day. I really wished I could have eaten a whole one.
After I ate my half, I was thinking seriously about making another one.
| Fancy Breakfast Week: English Muffin, Crispy Pancetta, Spinach, Egg and Garlic Aioli Sandwich |
- 1 egg yolk
- 2 to 3 Tbsp grapeseed oil
- 1 garlic, peeled and finely minced
- ¼ lemon, juiced
- 1 Homemade English muffin
- Salt and pepper
- 2 slices Pancetta
- 5 Bloomsdale spinach leaves, ribs removed
- 1 egg
- Place egg yolk in a mixing bowl, whisk until light yellow and air is incorporated.
- Drizzle oil slowly while continuing to whisk. Stop once oil and yolk is creamy and emulsified.
- Add salt and pepper, lemon to tastes. Add garlic. Mix well. Set aside until ready to use.
- Slowly fry pancetta until crisp. Remove from pan and drain on a paper towel. Set aside until ready to use.
- Cut the English muffin and toast in the oven
- Place spinach in a pan and saute with salt and pepper for 30 seconds or until slightly wilted.
- Fry egg sunny-side-up or over easy.
- Place a spoonful of aioli on the bottom side of the English muffin.
- Top with spinach.
- Then top with pancetta.
- Then top with fried egg.
- Then place more aioli on the top side of the bun.
- Place top bun to close the sandwich.
- Serve immediately.
- Enjoy!
Homemade English Muffins recipe
This is definitely my kind of breakfast sandwich. I just love eating it. It tops all of the others I have ever eaten.
I think I need to stop writing and go make another one right now.