Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.
Today: Breakfast sandwiches with sharp cheddar are always a little bit better.
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If I had to choose the meals I would eat for my perfect day of eating, well, I don’t know if I could do it. What I think is perfect depends on the season, the day, my mood. However, there is a strong possibility that a day of perfect eating for me would start with a breakfast sandwich. And if it did, there’s an even stronger possibility that that breakfast sandwich would have sharp cheddar on it.
You can have a good breakfast sandwich, even a really great breakfast sandwich, without sharp cheddar sure, but the ones with sharp cheddar somehow always seem to be even a little bit better. Something about the grassy tang of the cheese against the mildness of a fried egg, I think.
These sandwiches take it even a step further with the addition of creamy, mustardy greens on top of the cheddar and fried egg. I like the combination best tucked into a biscuit, which makes for fantastic weekend brunch fare, but swap in an English muffin or a couple of pieces of whole grain bread, and it works just as well as a weekday breakfast -- a perfect day of eating could start any day of the week!
4 biscuits from your favorite recipe (or 4 English muffins, or 8 pieces of toast) 1 tablespoon olive oil 1 bunch of Swiss chard, washed, stems removed, and cut into 1-inch square-ish pieces 1 tablespoon grainy mustard 1 tablespoon heavy cream 4 slices of good sharp cheddar A knob of butter 4 eggs Salt and pepper
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.