Breakfast: Breakfast BLT
Source of Recipe
posted to recipecircus by : stella, from Sue Erickson
List of Ingredients
1/4 C Hellmann’s Dijonnaise
1 T minced fresh basil
4 Artisan Parmesan Focaccia
4 oz thinly sliced fontina or meunster cheese
4 slices tomato patted dry with paper towel
2 T butter
4 lrg. eggs
salt and pepper to taste
12 slices bacon cooked, drained
2/3 oz arugula Recipe
Preheat oven to 350 degrees. In small mixing bowl combine dijonnaise and basil; set aside.
Cut Focaccia in half and place on baking sheet. Toast in oven for 8-10 minutes or until golden brown. Remove from oven and spread both tops and bottoms with dijonnaise mixture.
Place a slice of cheese on each bottom half of Focaccias. Transfer top halves to plate and set aside. Return cheese topped bottoms to oven and bake 5-7 minutes or until cheese is melted. Place a tomato slice over cheese.
Heat butter in large skillet over medium heat. Crack each egg into a cup or saucer. Gently add eggs one by one into skillet. Season with salt and pepper. Cook for 1 minute. Gently turn eggs, puncturing the yolks so that they run a bit as the finish cooking “over hard”, another 1-2 minutes. Place one egg over each tomato slice.
Break each slice of bacon in half and arrange 2 halves over eggs. Divide the arugula over bacon and place tops of Focaccia over all. Serve immediately.
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