One of my favorite SF brunch spots, Foreign Cinema, has a balsamic egg dish I've always wanted to recreate at home. Deglazing the fried egg in vinegar gives it a gentle saltiness that tastes gourmet and — I must admit — is highly suitable for hangovers. But instead of serving it with potatoes and greens like the restaurant does, I put a twist on the egg dish by making it into a sandwich.
As I suspected, the flavors were easy to reproduce on my own plate with some balsamic-reduction sauce, hearty multigrain bread, and mixed greens. I made two versions of the sandwich: one open-face with greens, and one closed-face with serrano ham. I preferred the open-face, without meat, which allowed the rich flavor of the balsamic egg to take center stage. To get the recipe (with both options) and more photos, read more.
2 slices swiss cheese
2 to 4 slices multigrain bread
3 very thin slices of Serrano ham, cut into strips (optional)
1 tablespoon butter
2 large eggs
2 tablespoons balsamic vinegar reduction sauce
2 cups mixed baby greens, loosely packed
- Preheat the oven to 250°F.
- Place two slices of swiss cheese on each of two pieces of bread.
- Place the two cheese-covered slices of bread in the oven, plus two more pieces of bread if you want a closed-face sandwich. Cook for about 5 minutes or until cheese is just melted.
- In a skillet over medium-low heat, cook Serrano ham until crispy, turning once, about 5 minutes.
- Turn burner to low, add the two eggs, and cook sunnyside up. Alternately, if not using the ham, melt 1 tablespoon butter over low heat, then add the eggs.
- When the yolks have just started to firm up but are still runny, drizzle the balsamic reduction sauce atop the eggs. Place a lid over the skillet and cook for an additional 30 seconds. Remove from heat.
- On each piece of cheese-topped bread, add 1 cup mixed greens and top with the fried egg. If using the ham, top each egg with the Serrano ham and a second slice of bread.
Makes 2 open-face or closed-face sandwiches.
- Sandwiches, Main Dishes
- North American