Fried Eggs with Bacon, Gorgonzola, and Frisée

Name: Fried Eggs with Bacon, Gorgonzola, and Frisée
Yield: makes 4 sandwiches
Ingredients: 8 thick slices bacon; 4 ciabatta rolls; 4 tablespoons gorgonzola dolce or other mild blue cheese; 2 cups frisée lettuce; 1 teaspoon extra-virgin olive oil; 1 teaspoon red wine vinegar; Kosher salt and freshly ground black pepper; 2 tablespoons unsalted butter; 8 large eggs, preferably pasture-raised

December 9, 2011

Most of us have had the classic egg-and-bacon sandwich. When conceiving of our own, we were inspired by the French salad of frisée au lardons, in which the bacon lardons are rendered and warmed up, gorgonzola is used for the dressing, and the frisée is tossed into the mix, becoming warm and wilted. Here, we have essentially married the salad and the classic sandwich, and the resulting ’wich illustrates that, by just doing a little more, you can take a standard sandwich to a higher realm. If you are preparing this recipe for a large number of people, you can fry the eggs and set them aside on parchment paper on a tray, popping them in the oven to heat them just a bit when you’re ready to assemble the sandwiches. This sandwich would be great made with poached eggs, as well.

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