Ingredients
8 slice bacon
4 ciabatta rolls
4 tbsp. Gorgonzola dolce or other mild blue cheese
2 c. frisée lettuce
1 tsp. extra-virgin olive oil
1 tsp. red wine vinegar
kosher salt
Freshly ground black pepper
2 tbsp. unsalted butter
8 large eggs, preferably pasture-raised
Preparation
Step 1Preheat the oven to 350 degrees F.Step 2In a heavy ovenproof skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Slice the ciabatta rolls in half. Evenly spread 1 tablespoon of the Gorgonzola on each bottom slice of bread and place all the bread slices into the oven. While the bread is toasting, toss the frisée in the oil and vinegar, and add salt and pepper to taste.Step 3In a medium-hot skillet, melt the butter and fry the eggs, two to four at a time (depending on the size of your skillet). Flip the eggs halfway through and cook until the yolks are solid around the edges and oozy in the middle. Season the eggs with salt and pepper. Once the bread is toasted and the cheese has melted, remove the bread from the oven. Place the eggs on top of the Gorgonzola, followed by the bacon, and finally the dressed frisée. Close the sandwiches and serve.
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.
