Bobby Flay's Bar Americain Cookbook - Bobby Flay [76]
OPEN-FACED FRIED EGG SANDWICHES
This is an egg sandwich I could eat for breakfast, lunch, and dinner. Tangy sourdough bread is grilled to crusty perfection and topped with a meaty slice of griddled country ham, blistered sweet tomatoes, and a perfectly fried egg. A lightly dressed mound of slightly bitter, feathery frisée crowns this fork-and-knife sandwich.
Serves 4
Frisée Salad
3 tablespoons white wine vinegar
2 teaspoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
Kosher salt and freshly ground black pepper
¼ cup extra virgin olive oil
2 cups chopped frisée
Sandwich
4 tablespoons (½ stick) unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
¼ pound country ham, sliced paper-thin
4 (¼-inch-thick) slices sourdough bread
¼ cup extra virgin olive oil
4 plum tomatoes, sliced in half lengthwise
1. To make the salad dressing, whisk together the vinegar, mayonnaise, and mustards in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
2. For the sandwich, melt the butter in a large nonstick sauté pan over medium heat and carefully crack the eggs into the pan. Season with salt and pepper and cook until the whites are completely firm, about 2 minutes. Carefully flip the eggs over and cook for 30 seconds longer.
3. Heat the canola oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.
4. Toast the bread on the hot griddle until light golden brown, about 30 seconds per side. Remove from the griddle and brush the top sides with the olive oil and season with salt and pepper.
5. Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
6. Top the bread slices with a few slices of the ham, an egg, and 2 tomato halves. Toss the frisée in the dressing, season with salt and pepper, and place on top.
STEEL-CUT OATMEAL
APPLES, RAISINS, BURNT ORANGE CRUST, CINNAMON CREAM
Bland and mushy are forever banished; this is oatmeal for grown-ups. Steel-cut oatmeal (also referred to as Irish oatmeal) has a wonderfully nutty taste and a texture that is at once creamy and chewy. As a kid I always loaded my oatmeal with raisins and brown sugar; now I cook tart apple slices with the same ingredients for an unexpected yet familiar treat to layer with the oatmeal. A sprinkling of turbinado sugar and a quick hit from the broiler create a sweet brûléed crust and an extra touch of decadence. Crack the crust with your spoon and pour in the cinnamon-scented cream … oh yeah, you’ll be in love with oatmeal after this.
Serves 4
Oatmeal
1¼ cups steel-cut oats
Pinch of kosher salt
2 teaspoons finely grated orange zest
½ cup whole milk
¼ cup packed light brown sugar
Topping
2 tablespoons granulated sugar
2 tablespoons pure maple syrup
⅛ teaspoon ground cinnamon
½ cup raisins
2 tablespoons unsalted butter
2 tablespoons light brown sugar
Pinch of fine salt
2 Granny Smith apples, peeled, cored, and cut into medium dice
4 tablespoons turbinado sugar (such as Sugar in the Raw)
Cinnamon Cream
1. To cook the oatmeal, bring 5½ cups water to a boil in a medium saucepan over high heat. Stir in the oats, salt, and zest and bring to a boil. Reduce the heat to medium and continue cooking, stirring occasionally and adding more water if needed, until the oats are tender, 30 to 40 minutes. Stir in the milk and brown sugar and cook for 1 minute.
2. While the oatmeal is cooking, make the topping. Combine the granulated sugar, ¾ cup water, the maple syrup, and the cinnamon in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the raisins,