Weekends are for diners, brunch & in some cases, less classy hangover recovery practices. This dish, I’d recommend breakfast, lunch and/or dinner, especially on the Monday after a Sunday Funday. Best way to kick off the week in style.
Deconstructed Egg and Cheese Sandwiches
Recipe from Curvy Carrot // Servings: 2
Ingredients:
- 2 slices of sourdough bread (sliced about 3/4-inch thick), toasted
- 1/2 cup grape tomatoes, chopped
- 1 cup fresh spinach leaves, chopped
- 2 lightly poached eggs
- 1/2 cup heavy whipping cream
- 1 cup extra-sharp Cheddar cheese, grated
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425 degrees.
- Place two 12-ounce ramekins onto a rimmed baking sheet.
- To each ramekin, add a quarter of the bread, tomatoes, and spinach in layers.
- Gently place a poached egg over the mixture, and sprinkle salt and pepper over the egg.
- Add the remaining tomatoes, spinach, and bread on top of each egg, dividing equally between the two ramekins.
- Sprinkle 1/2 cup of grated cheese over the mixture.
- Lightly drizzle 1/4 cup cream over each ramekin, making sure to evenly distribute over the bread.
- Let the ramekins sit for at least 15 minutes to allow the bread to soak up the cream.
- Bake for 14-15 minutes, or until the cheese is melted and lightly browned.
- Let rest for about 5 minutes before serving.
