Author Notes: This breakfast sandwich is tangy, silky and salty. It's served best on a fresh ciabatta roll, so if you can find take and bake rolls I suggest that. Quality bacon is key to this recipe - uncured, local bacon is my preference. - pipsplate
- 2 fresh ciabatta rolls
- 1 tablespoon butter
- 4 pieces uncured bacon
- 2 handfuls curly endive, frisee or other bitter salad green
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon mayonnaise
- 2 large eggs
- If you have take and bake ciabatta rolls, follow the directions on the package to warm up.
- Slice rolls in half and spread butter on each half. Heat a non-stick skillet over medium-low heat and toast each roll half. Set aside.
- Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
- Make the dressing for the greens: combine 1 Tablespoon extra virgin olive oil, 1/2 Tablespoon red wine vinegar, and 1/2 teaspoon mayo. Whisk this together until well combined. Roughly chop the greens and toss with dressing.
- Fill a medium saute pan with about 2 inches of water and bring to a slow boil. When water is boiling, add one egg and poach. Keep the water to a low boil and, using a spoon, gently spoon hot water over the top of the egg to cook it. Cook each egg for about 1 minute for over easy.
- Assemble the sandwich: on one half of each roll layer 2 slices of bacon, 1 egg, and half of the greens. Top with the other roll half.
- This recipe was entered in the contest for Your Best Brunch Eggs