Bacon, Egg & Cheese Sourdough Sandwich with Overwintered Spinach
While early spring in Wisconsin can bring great optimism for the growing season ahead, there’s no denying that the prime-time bounty remains months away. Luckily, there are a few hidden gems lurking in the permafrost often overlooked by the casual culinarian. A pile of wilted, overwintered spinach brightened with last year’s stored garlic (or this year’s first green garlic of the season) brings a touch of beautiful freshness to this hefty breakfast sandwich featuring crushed red pepper eggs, bacon, cheese and a spicy horseradish mayo.
Ingredients
Unsalted butter
2 slices sourdough
2 slices thick-cut bacon
2 teaspoons sunflower oil
1 cup fresh, overwintered spinach
2 cloves garlic (or green garlic), sliced
Kosher salt
2 large eggs
1 tablespoon half & half
¼ teaspoon crushed red pepper
2 slices smoked Gouda
For Horseradish Mayo:
2 tablespoons mayo
2 teaspoons peeled and grated horseradish
¼ teaspoon lemon zest
Pinch of salt
Directions
Heat a griddle or large cast-iron skillet to medium-low heat. Generously butter the sourdough slices and place them in the preheated pan. Toast the bread on each side, about 4 minutes total, adding more butter as needed after you flip. Remove the toast and set aside.
Using the same pan, cook the bacon over medium heat to your desired level of doneness, about 2-4 minutes per side. Set aside until ready to use. Discard the bacon grease but don’t wipe out the pan.
Add the sunflower oil, spinach and garlic to the same pan. Cook the spinach over medium heat until wilted, adding a pinch of salt as it cooks down. Set aside.
In a small bowl, whisk together the eggs, half & half, crushed red pepper and salt.
Heat a small nonstick pan over medium-high heat, add a small dab of butter and cook the egg mixture, stirring frequently with a wooden spoon or plastic spatula. As the eggs thicken and cook, turn off the heat and stir until set.
In a small bowl, stir together the horseradish mayo ingredients.
Smear the sourdough toast liberally with the horseradish mayo. Next add the eggs, spinach, cooked bacon and sliced Gouda. Place the assembled sandwich in your skillet and cover until the cheese is melted and the ingredients have cooked together.
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