Fried Egg Sandwich with Bacon and Blue Cheese

Today’s breakfast sandwich recipe kind of blew my husband away when he took his first bite.  He loved it.  I asked him to take a bite and hand it back to me for one more photograph and I was basically left with a pile of crumbs.  It seems a little strange for a breakfast sandwich since it’s piled with a simple salad of greens and blue cheese crumbles -- not very traditional -- but trust me, this sammy is awesome!  

The bacon is crispy, the greens are tangy and the blue cheese is nice an creamy.  Add a  fried egg on top with some drippy yolk and, wow, it all comes together beautifully.  

Fried Egg Sandwich with Bacon and Blue Cheese - makes 2 sandwiches

From Smitten Kitchen

2 ciabatta rolls

1 1/2 cups frisee (or other greens) 

1 tbsp minced shallot

1 tsp smooth dijon mustard

4 tsp red wine vinegar

salt and pepper

1/4 c. crumbled blue cheese

1 to 2 tsp unsalted butter, divided

2 large eggs

1. Split rolls and put them in to toast
2. Place greens in a medium bowl. Cut bacon crosswise into 1/4 inch wide lardons.  In a small heavy skillet, cook bacon over moderate heat until pieces are crisp.  With a slotted spoon, transfer bacon to paper towels, reserving bacon fat in pan.  Add shallot to bacon fat and cook for 1 minute, stirring.  Add red wine vinegar and let hiss and bubble for 20 to 30 seconds, then remove from heat and whisk in dijon.  Immediately pour hot dressing over greens and toss with drained bacon, salt and pepper.  
3. Remove rolls from toaster and divide salad between each bottom bun.  Top each salad pile with 2 tbsp blue cheese.
4. Reheat skillet over medium high heat.  Add butter and swirl it to coat the pan.  Crack eggs into pan and cook them as desired.  {Sunny side up or over-light is perfect for this recipe -- the runny yolk is magic}
5. Remove the eggs from pan and place on top of salad.  Top with other half of roll and enjoy!