Mediterranean Stacked Open Face Egg Sandwich

"My twist on an egg sandwich. A toasted baguette topped with savory scrambled eggs, proscuitto, cheese, another toasted baguette with eggs, ham and cheese and finish it with Recipe #421343. It is quick and easy, and a great breakfast, lunch or I love it for dinner. Serve with some roasted or pan fried potatoes, or even just some fresh fruit (Mango, feta and fresh mint is a great combination for a side salad). NOTE: By going to the grocery deli or local deli, you can buy exactly what you need and no leftovers. This is perfect for the ham and cheese."
 
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Ready In:
25mins
Ingredients:
17
Yields:
4 Sandwiches
Serves:
4
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ingredients

  • Sandwich

  • 8 baguette, slices 2 per sandwich (not too thick)
  • 8 slices prosciutto, fairly thin (not paper thin, you don't want it falling apart)
  • 8 small slice provolone cheese, 2 per sandwich
  • 2 tablespoons olives (to toast the baguettes)
  • Eggs

  • 8 large eggs (large or extra large)
  • 5 12 ounces boursin cheese (garlic herb, chive, any combination, you can use the whole container for very creamy eggs or less if)
  • 14 cup black olives, sliced (more or less to taste, 1 small 4 oz can works perfect)
  • 1 teaspoon butter
  • salt
  • pepper
  • Sauce

  • 3 egg yolks (use extra large eggs)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sun-dried tomatoes, chopped (packed in oil)
  • 12 cup butter
  • 13 cup olive oil
  • salt
  • pepper
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directions

  • Baguettes -- Thin slice the baguette brush with a little olive oil and toast each side until golden brown. Remove to a plate and just set to the side.
  • Sauce -- Start this next because the eggs don't take too long. Butter and Oil -- In a small sauce pan, add the butter and oil and heat on medium low heat until the butter is melted and heated through.
  • In a blender, add the egg yolks, lemon juice and the sundried tomatoes and blend until smooth. Just let this set as your butter and oil warms up for the sauce. Also, this is the time to start the eggs.
  • Broiler -- Turn on your broiler, I use the 2nd to the top shelf so the sandwiches don't burn. You will be melting the cheese on top of each baguette once you put them together.
  • Eggs -- I like to use a non stick pan for this. Beat your eggs well with a little salt and pepper. Then melt the butter in your pan and slowly cook your eggs on medium to medium low heat. Don't cook them too fast. Half way through cooking, add the olives and boursin cheese (or any herb soft cheese). Cook until the eggs are set, but still creamy and not over cooked.
  • Sandwiches -- On a small cookie sheet lined with foil or parchment, add a baguette, then eggs, top with ham, and a slice of cheese. There will be 8 of these. Put the baguettes under the broiler until the cheese is melted. You will stack one baguette on top of the other to make one sandwich. Two (2) baguettes per sandwich.
  • Sauce -- As the cheese is melting, finish your sauce. Back to the blender. Puree the tomatoes and eggs one last time, then slowly add in the warm butter and oil on slow speed until it thickens up. Take your time. Last minute taste for seasoning (salt and pepper) and add in the parsley. Done!
  • Serve -- After stacking the sandwiches, top each with a drizzle of the warm Hollandaise sauce.This is open face, so there is no top bread slice. You don't have do use provolone, any white cheese will work fine. Use your favorite. Monterey Jack or a sharp white cheddar.
  • ENJOY!

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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