The other day, I met a friend at the super delicious Rustic Canyon restaurant in Santa Monica. They have a burger that I’ve been dying to try.
Turns out they’re closed for lunch! (Really!?)
So we went across the street to Huckleberry (same owners). Just about everything at Huckleberry is also fantastic, and for the first time I tried their Fried Egg Sandwich.
It was absolutely divine!
I left lunch happy for having time to catch up with my friend and very excited about creating my version of this fabulous breakfast sandwich! For you!
This sandwich would make for a slightly unusual and quite delicious offering at your next brunch. Give it a shot — and invite some friends over to try this yummy treat this weekend! I’m thinking New Years day brunch!
P.S. I’m still dying to try the burger!
1 strip applewood smoked bacon
2 pieces of your favorite bread
About 1 tablespoon or so of Chipotle Aioli
A few thin slices of Gruyère cheese
Small handful of arugula
In a small sauté pan over medium-high heat, cook the bacon until it’s crispy. Set it aside on a paper towel to drain.
Toast or grill the bread and then spread each slice with the Chipotle Aioli.
Place the bottom slice of bread on foil and put the Gruyère slices on top. Place this under the broiler just until the cheese melts. Set aside.
In the same sauté pan where you cooked the bacon, fry the egg. Over medium-low heat, crack the egg into the pan, sprinkle it with salt and pepper and cook to the the desired doneness. Set aside.
Add a small handful of arugula to the top of the melted cheese and top with the egg and the top piece of bread.
About 30 minutes ahead (for a few sandwiches): Cook the bacon, grill the bread and fry the eggs.
5 minutes ahead: assemble the sandwiches.
This is one that should be made as close to serving time as possible!
A Fried Egg Sandwich would also be rather spectacular using my Spinach-Kale Pesto! Give it a try and see what you think!