October Breaky Sandwhich

INGREDIENTS
6 slices bacon
4 eggs
2 tbsp. butter, divided
kosher salt
freshly ground black pepper
6 slices American cheese, preferably yellow
2 kaiser rolls, sliced and lightly toasted
Ketchup, optional

DIRECTIONS
Preheat two medium non-stick pans (or one large griddle) over medium-high heat. In one of the medium pans (or one side of the griddle) add bacon and cook, flipping once, until bacon is cooked to your desired consistency, 4 to 7 minutes. Transfer to a paper towel-lined plate.
While the bacon is cooking, in a small bowl using a fork, lightly scramble 2 eggs. There should still be streaks of white in the egg.
Add 1 tablespoon of butter to the other pan (or other side of the griddle) and let melt until butter is slightly foamy. Add egg and cook, stirring them slightly but trying to keep them in one undisturbed, thin layer, until they’re set and starting to brown on the underside, 2 minutes.
Season eggs with salt and pepper, then add 3 slices of cheese to one side of your eggs and let it begin to melt, 30 seconds. Fold your egg over your cheese until you have a shape that will fit in your roll. Transfer the eggs to the kaiser roll, add the 3 strips of bacon in small pieces, and top with ketchup, if using. Repeat steps 2 through 4 for your second sandwich.
Serve immediately or wrap in parchment and foil.

October Recipe 1

INGREDIENTS
1/4 tbsp. butter
2 garlic cloves, minced
1/4 c. hot sauce, such as Frank’s
1 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled and deveined, tails removed
Kosher salt
Freshly ground black pepper
1 head romaine, leaves separated, for serving
1/4 red onion, finely chopped
1 rib celery, sliced thin
1/2 c. blue cheese, crumbled

DIRECTIONS
Make buffalo sauce: In a small saucepan over medium heat, melt butter. When melted completely, add garlic and cook until fragrant, 1 minute. Add hot sauce and stir to combine. Turn heat to low while you cook the shrimp.
Make shrimp: In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off heat and add the buffalo sauce, tossing to coat.
Assemble wraps: Add a small scoop of shrimp to the center of a romaine leaf, then top with red onion, celery, and blue cheese.

Create your website with WordPress.com
Get started