Saturday, November 24, 2012

Brie and Grilled Eggplant Fried Egg Open Faced Sandwich

Communication is 20 percent what you say, and 80 percent how you say it. Or something like that. It's about how you say what you want to say. Notice that when your body is physically "open", others seem to be a bit more responsive, they are more willing to do what you are requesting, and the conversation just seems to flow a bit better?

The same is true for sandwiches. Why close them off to the world? Sandwiches should be open, inviting, and should show you what tasty layers are ahead of you. Don't you agree? The way I see it, when you go to a nice restaurant, you want your plate to come out looking fabulous. Normally when you go out, you dress up a bit. So I think having the expectation that the plate should look at least as good, if not better, than you do, is completely fair. And when you can't see what you are about to dig in to, it just makes it not as good. Ya know? Perception is the key here. Just like being open in your body language, an open faced sandwich really does invite you in to its world in a different way than something that's closed up. Caveat here? Those calzones/panzerotti/pizza pop things. It's a surprise. It's exciting. And this totally throws off my theory. But, I digress.

We saw the creation of the most Epic Breakfast Sandwich ever in the past. Well, it seems to be a trend with me. Epic sandwiches. Brie and Grilled Eggplant sitting on a nicely fried egg, calling itself an open-faced breakfast satisfaction. But I'm not discriminatory. This could easily be lunch and/or dinner.

A nice big mouthful. That's exactly how I want to start my day. And it's exactly what I want for breakfast.

Eggs and eggplant. Starting in the same place.

Frying up the main event!

Shedding some light on the topper.

Sizzle, baby, sizzle

The assembly:

Look at all those layers!

Brie and Grilled Eggplant Fried Egg Open Faced Sandwich
Serves 1

1 piece of gluten free bread (I used the Silver Hills Chia Bread)
1 egg
1-2 tsp red pepper or jalapeno jelly
1 slice of eggplant, 1/4 inch thick
1 oz brie cheese (I used brie goat cheese)
Alfalfa Sprouts, for topping

1. Heat up a frying pan or griddle to medium-high heat. Coat the pan with cooking spray to prevent the eggs from sticking. Flip egg after the egg has cooked for 7 or 8 minutes. The egg whites should no longer be clear. Continue to cook for an addition 3 minutes to brown the other side of the egg.  Cook more of less depending on how you like to cook your yoke. When there is about 1 minute left of egg cooking time, top with the brie to allow the cheese to melt over the egg.
2. While your eggs are cooking, begin to toast piece of bread. 
3. After flipping the eggs begin to grill the egg plant in the same pan as the eggs. Grill for 1-2 minutes per side, or until soft.
4. Once toasted spread jelly on the bread. Top the jelly with your grilled eggplant. Top the eggplant with your fried egg and melted brie. Top your sandwich with a small bunch of alfalfa sprouts.
5. Serve hot, with home-fries!

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