I have been so completely exhausted lately, so it was so amazing that Luis decided to make lunch for us on Saturday. Thanks Blue Apron for making this so possible!
See the recipe from http://www.blueapron.com below the pic of what Luis made for us 🙂 ❤
I have 2 tips, which I gave to Luis prior, and they worked out lovely. I say make the béchamel, fry the sandwich and make the eggs in butter instead of olive oil for extra deliciousness. Also, the recipe lists it last, but I would make the dressing for the salad during the preparation in the beginning. This way you can dress the salad right at the end and not risk over cooking you’re eggs, if you like them nice and runny like we do. YUM.
- 2 Farm Eggs
- 4 Slices Sourdough Bread
- ¾ Cup Milk
- 1 Head Butter Lettuce
- 1 Lemon
- 1 Bunch Chives
- 4 Ounces Gruyere Cheese
- 1 Shallot
- 2½ Tablespoons Grilled Cheese Spice Blend (All-Purpose Flour & Smoked Paprika)
Wash and dry the fresh produce.
Zest the lemon to get 2 teaspoons of zest
Quarter and deseed the lemon.
Cut the chives into ½-inch pieces.
Cut off and discard the rind of the cheese if there is any; thinly slice the cheese.
Peel and mince the shallot; place in a small bowl with the juice of all 4 lemon wedges.
In a small pot, heat 2 tablespoons of olive oil on medium-high until hot.
Add the spice blend.
Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.
Slowly whisk in the lemon zest and milk; season with salt and pepper.
Cook, whisking frequently, 3 to 5 minutes, or until thickened.
Remove from heat.
Place the bread slices on a clean, dry work surface.
Spread each slice with a layer of the béchamel sauce (you may have extra béchamel sauce).
Divide the cheese between 2 of the bread slices; season with salt and pepper.
Top with the remaining bread slices.
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.
Add the sandwiches and cook 3 to 4 minutes per side, or until golden brown and the cheese has melted.
Divide between 2 plates and set aside in a warm place.
Wipe out the pan.
In the pan used to cook the sandwiches, heat 2 teaspoons of olive oil on medium until hot.
Crack the eggs into the pan; season with salt and pepper.
Cook 2 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness.
Remove from heat. (if you like them runny don’t let them overcook!)
Season the shallot-lemon juice mixturewith salt and pepper to taste.
Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.
In a large bowl, combine the lettuce and enough of the dressing to coat the greens (you may have extra dressing); toss to mix.
Season with salt and pepper to taste.
Divide the salad between the plates of cooked sandwiches.
Top each sandwich with a fried egg.
Garnish with the chives.