Breakfast

By Emma Haberman | May 31, 2011

Photo: Emma Haberman

I don’t always have time for breakfast, which is a shame because my day is infinitely better when it starts with a breakfast sandwich. Whose isn’t?

The sandwich is one of the greatest additions to modern breakfast; in its basic form, it’s bread, egg, melted cheese and bacon or sausage. But, dear reader, it can be so much more. The beauty of the breakfast sandwich is that any of these components can be modified, decreased or increased, and adding additional ones is always encouraged. This sandwich is inspired by a Croque Madame, basically a grilled ham and cheese with a fried egg on top.

Photo: Emma Haberman

Though not the leanest meat, chorizo is a rich, spicy sausage that adds a punch to any sandwich. Shop smart and try to buy from small farms that raise their animals using sustainable and cruelty-free practices, like Wellshire Farms. The intensity of the chorizo is nicely balanced by Reading, a mild cheese from Vermont that melts really nicely. The avocado and onions add a little freshness and sweetness, and the poached egg on top adds extra healthy protein and texture. Delicious and cost-effective – all these ingredients will cost you under $15 for two servings.

Photo: Emma Haberman

Croque Madame Style Chorizo Breakfast Sandwich Recipe

Servings: 2

Ingredients

  • Olive oil
  • 1/4 thinly sliced yellow onion
  • 1/2 loaf thick-sliced organic Pain de Campagne (or any rustic bread), buttered on one side
  • 1/4 pound organic Wellshire chorizo, thinly sliced
  • 1/4 pound Spring Farm Reading Raclette cheese
  • 1/2 avocado, sliced
  • 2 eggs
  • 1 tablespoon white vinegar

Directions

Heat a little olive oil in a skillet and add the onion. Stir frequently until onions are past translucent and slightly caramelized. On one slice of bread, a layer of chorizo, cheese, avocado and onions, then top with second slice of bread, butter side up. Place in skillet and cook about three minutes per side or until cheese is melted and bread is golden brown. I like to cover the skillet with a top to help the melting process along. Turn off the heat and cover the skillet to keep sandwich warm.

To poach the egg, fill a saucepan with 2-4 inches of water and bring to a simmer. Crack the egg into a bowl. When the water is simmering, add the vinegar and gently slide the egg into the saucepan. Swirl the water carefully with a slotted spoon to make sure the egg white folds around the yolk. Let cook for 3-4 minutes or until egg whites are no longer runny. Remove the egg from the skillet with a slotted spoon and slip on top of plated sandwich. Cut in half so yolk runs and enjoy!

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