Wednesday Jan 14 2009
Tasty Morsels: Sandwich puts new light on eggs
By: Susie Iventosch
I was in the Bay Area having an early dinner with a friend before my daughter’s show one evening in December and it was cold and blustery outside. To feel cozier, we sat near the fireplace, and as usual at this particular establishment, I ordered a Cobb salad —not necessarily comfort food, but nevertheless, delicious. My friend ordered a fried egg sandwich, which is something I would probably never have ordered — off any menu, anywhere — in a hundred lifetimes. I was not at all disappointed with my choice, until her lunch arrived and she offered me a bite. Oh my goodness — this was no ordinary egg sandwich! This one was grilled with gruyere cheese, country ham, sliced tomato and a rosemary-Dijon aioli sauce, and it was fabulous. Though the restaurant didn’t give me the exact recipe, I’ve tried to recreate the aioli sauce. Because many folks are not comfortable using raw eggs, I tried making the aioli by heating the egg yolks and lemon juice together to 145 degrees, which food safety sources say is hot enough to kill any harmful bacteria. The egg mixture achieved 145 degrees really quickly, so be careful not to overcook the eggs before making the sauce. On another note, save this one for special occasions, as it’s clear to see, it is a big cholesterol offender! Grilled gruyere egg sandwich with rosemary Dijon aioli (Serves 4) 8 slices of bread (your favorite, such as whole wheat, sour dough) 4 slices country ham (I used honey maple ham from the Nugget Market) 1 large tomato, sliced into 8 slices ½ cup Gruyere cheese, grated 4 eggs, cooked over easy 1 recipe Rosemary Dijon aioli To assemble sandwich, spread rosemary-Dijon aioli on two slices of bread. On four of those slices, place one slice of ham, 2 slices of tomato, 2 tablespoons of grated Gruyere, and one egg on top. Top with second slice of bread. Grill or cook in sauté pan until cheese melts. Serve hot with extra aioli sauce. Rosemary Dijon aioli 1 clove garlic, minced 3 egg yolks 2 tablespoon fresh lemon juice 2 tablespoon Dijon mustard 1 teaspoon fresh rosemary, finely minced ½ teaspoon white pepper ½ teaspoon sea salt 3/4 cup extra-virgin olive oil (the better the oil, the better the sauce!) Dash Tabasco Whisk eggs yolks and lemon juice together in a small saucepan. Heat over medium-high heat until mixture reaches 145 degrees on a cooking thermometer. Remove from heat immediately, stir and cool. Add garlic, mustard, salt and pepper and place mixture in the bowl of a food processor or blender. With the motor running, slowly add oil in a steady stream. Process until thick. Refrigerate until ready to use. Susie can be reached at email@example.com.