Well, I unexpectedly cooked tonight and it was simple but so delicious! I took pictures and was very excited to post. But my laptop won’t boot up, won’t recognize A/C power, nothing. It’s dead dead dead. And it’s not even two years old! I’m incredibly irritated because I’m leaving town tomorrow for work. I’m nervous because I over 100 old family photos of mine and Staci’s that I’ve restored. Now I can’t remember if I have a backup cloud. My blog pictures. I want to cry. I want to show you dinner photos but I can’t. So I’m going to try and be as descriptive as possible ND hope you can run the movie in your mind.
I mentioned buying an Epicurious magazine last week and there was an open faced egg sandwich that looked good and very doable. However, I would have to wing some changes, one in particular. But it turned out great so I wanted to pass along the happy accident along with a tip that would have saved me years of awkward bread browning.
About a year ago, I was making a sandwich that was supposed to be browned on the outside. I usually used butter to do that. But that entailed eyeballing the amount and trying to soften it without melting to make it spreadable. I usually ended up tearing the bread with butter that was still too hard or having to brush the bread with too melted butter which often left the bread not browned evenly or too saturated. Enter happy accident #1: mayonnaise!
It makes perfect sense. Butter is a fat. Mayonnaise is a fat. I accidentally put the mayo side down on the heat followed by self chastising. But I ended up with beautifully browned and buttery moist pan toast. Trust me on this. Ironically, this is how the Epicurious recipe called to brown the bread. IT’S A THING! Don’t we all love validation?
Happy accident/experiment #2: curry mayonnaise. I know, ew, right? No! This recipe called for siracha mayonnaise but truthfully, I don’t care for siracha. Or any kind of heat simply for heat’s sake. I prefer heat coming from spice or flavor such as garlic or chipotle. So I didn’t have siracha. While digging in the fridge for my organic maple syrup (we’re not there yet, folks), I see my little jar of red curry and give it a sniff. Hmmmmmm, this might work. I combined a tablespoon with a scant 1/4 cup of mayonnaise and HO-LY-CAT-FISH! It was so good! It could have been spicier but had a really nice depth of flavor.
Okay, so we do regular mayo (thin thin layer) on one side over medium heat until brown. Set aside, toasted side up so it doesn’t get soggy.
Pickled onion. Supposed to be garden onions but I’m out so I took a quartered vidalia to my mandolin and sliced paper thin. Threw them in some red wine vinegar with some salt, sugar and water and let them pickle while I finished everything else.
Bacon. Yes, I know. Bacon, butter, mayo. Not our normal clean night. I refuse to feel shame.
Back to bacon. I have several half pieces in the fridge which is perfect. I brushed both sides with maple syrup, chunked them in the oven at 400 until browned but not as well done as I normally like my bacon. The house fills with smoke but I don’t care. Note to self: next time lower heat for longer time. But it’s ok.
Eggs. Two tblsp butter on medium heat. Crack two eggs into the pan and baste with the butter just until whites are set. Move to a cool plate so they stop cooking.
Assembly. Flip the bread toast side down. Curry mayonnaise on the bread side. Two pieces of bacon on the same diagonal with one piece crossways. The egg on top with some cracked pepper. Pickled onions. I topped it with some greens and a few dots of the red mayo on the plate. It was such a pretty plate. Sigh.
Flavor profile was very nice. Smoky sweet bacon, spiced mayonnaise, a creamy oozy yolk with the pickled onions and bitterness from the greens to cut through the richness.
It was an open faced sandwich and relatively small which I felt made up for the calories elsewhere. And who doesn’t love breakfast for dinner? So part Epicurious, part Donya and broken technology. Please send up some good thoughts for the broken technology. Lesson learned, invest in online cloud. See you all later this week!
Happy reading, joyful cooking and spread the love!