Tag: hash brown

Chimichurri Breakfast Sandwich with Coffee-Glazed Bacon (#BrunchWeek)

Meet my favorite breakfast sandwich: a tasty combination of bright chimichurri sauce, creamy avocado, coffee-glazed bacon, and a runny fried egg.

Chimichurri Breakfast Sandwich with Coffee-Glazed Bacon

It’s May and you know what that means. It’s the most wonderful time of the year: Brunch Week! This year, I’ll be sharing three awesome recipes, starting with my favorite breakfast sandwich! We also have an amazing giveaway, thanks to the generous sponsors that our hosts Terri from Love and Confections and Shaina from Take A Bite Out Of Boca have lined up. You can read more about the giveaway here.

Now back to that sandwich – it’s seriously delicious. I’ve been on a South American kick lately and I’ve been putting salsa verde and chimichurri on just about everything. I especially love chimichurri with eggs. It has a bright acidity that pairs really well with rich egg yolks in a similar way that hot sauce (or ketchup, if you’re into that) does. I’ve been playing around with the chimichurri + eggs combination for a few months now, but finally settled on what I think is the perfect sandwich.

Chimichurri Breakfast Sandwich with Coffee-Glazed Bacon

The ingredient that takes it over the top? Coffee-glazed bacon. Yup; I’ll look for a way to caffeinate just about anything. This bacon is so delicious that I could eat it like candy. It’s slightly bitter from some espresso, but maple syrup adds a touch of sweetness and a generous pinch of cayenne pepper gives it a pop of heat. Baked until it’s super crispy, it’s just about one of the most beautiful things I’ve ever seen. (In my haste to get this sandwich into my belly, I neglected my duty as a food stylist to make sure a piece of the bacon was peeking out from under the avocado. Trust me, it’s there…and it’s gorgeous.)

This sandwich takes a little bit of effort to prepare, plus it’s pretty hearty (with bacon, egg, and avocado) so it’s best served for brunch or as breakfast-for-dinner. We had it with hash browns (culinary school homework and excuse to practice my new party trick, tossing ingredients around in the pan without spilling them all over the place) and a tropical fruit salad I’ll share more about later this week.

Chimichurri Breakfast Sandwich with Coffee-Glazed Bacon

Chimichurri Breakfast Sandwich with Coffee-Glazed Bacon

  • 2 ounces brewed espresso
  • ¼ cup maple syrup
  • ⅛ teaspoon cayenne pepper
  • 8 slices center cut bacon
  • cracked black pepper
  • ¼ cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • ½ fresno chile, seeded and minced
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped oregano
  • 2 tablespoons olive oil
  • 4 brioche-style rolls
  • ½ avocado, sliced
  • 4 fried eggs, cooked to your preference
  1. Heat the oven to 325ºF. Set a metal rack on top of a rimmed baking sheet.
  2. In a small saucepan, bring the espresso and maple syrup to a simmer over medium heat. Stir in the cayenne pepper. Working with once piece of bacon at a time, dip the bacon into the glaze then spread on the baking rack. Repeat with remaining bacon, arranging the slices in a single layer. Sprinkle with racked black pepper. Bake 20 minutes. Flip the sliced over and brush with additional glaze. Bake another 15 minutes, or until crisp and dark brown.
  3. While the bacon cooks, prepare the chimichurri sauce. Combine the red wine vinegar, shallot, garlic, and chile pepper in a small bowl; let stand 10 minutes. Stir in the cilantro, parsley, oregano, and olive oil. Season to taste with salt.
  4. To prepare the sandwiches, spread 1 tablespoon of chimichurri onto the bottom half of each roll. Top with two slices of bacon, 1-2 slices of avocado, and a fried egg. Cover with the top of the roll. Serve with additional chimichurri, as desired.

3.3.2998

More delicious recipes from #BrunchWeek bloggers:

BrunchWeek Beverages:
Blueberry Sangria from Love and Confections

BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip
Crab Cake Eggs Benedict from The Redhead Baker
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom
Chimichurri Breakfast Sandwich from Healthy Delicious
Chile Relleno Quiche from Cooking in Stilettos
Asparagus, Brie and Smoked Salmon Omelet from girlichef
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner

BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen
Avocado Toast Bar from Sarcastic Cooking
Maple Cinnamon Scones from Pink Cake Plate
Mocha Nut Granola from greens & chocolate
Almond Poppyseed Madeleines from {i love} my disorganized life
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm
Vanilla Orange Scones from Sew You Think You Can Cook
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips
Mini Chocolate Chip Muffins from My Catholic Kitchen

BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear’s Wife
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine

BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy

BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi
Lemon Bars from Chelsea’s Messy Apron
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment

Disclosure: A a participant in #Brunchweek, I received product samples from several of the sponsors. All opinions are my own; participating in #Brunchweek does not imply endorsement by Healthy Delicious.

CHICKEN PAN FRIED IN AVOCADO OIL TOPPED WITH PESTO AND SERVED OVER A SALAD WITH STRAWBERRIES

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT
CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA’S GF)
AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN.  LAY ON A RACK UNTIL READY TO
SERVE.



PESTO: In a food
processor, chop 
2 cups basil and 6 garlic cloves. 
 Stream in 3/4c. olive
oil. 
Add 1c. parmesan cheese and 2 ounces pine nuts. 
ADD 1 TSP SALT
AND SOME FRESH PEPPER!



MAKE A SALAD WITH YOUR FAVORITE GREENS, STRAWBERRIES, CASHEWS, PARMESAN CHEESE AND WE USED ANNIE’S HONEY MUSTARD DRESSING! TOP WITH YOUR CHICKEN CUTLETS AND A DOLLOP OF PESTO!

Crispy Potato Wedges

I am all about crispy potatoes. They are probably my favorite way to eat potatoes, second only to those covered in a cheese sauce… I’ve found that too often I am faced with potatoes that are cooked just until fork tender rather than to the point of crisping their edges. I don’t like potatoes in general that much so if I am going to eat them, I would like for them to at least be good.

My Husband loooooves potatoes so I end up making them a lot as a side for dinner. He will eat them any way I serve them, as long as they are plain without any cheese or anything on them (which makes me sad). Since I have a preference though, I always try and crisp up our oven roasted potatoes. So that is what I am going to share with you. And it isn’t so much of a recipe that I have but a technique. I used to just dice up some potatoes, place them on a sheet pan, toss them with oil and seasonings, then put them in the oven. While most of that has remained the same, I’ve learned a few things.

#1- Avoid russet potatoes. Not all together, just for our purposes here. Russets are a starchy potato, best used for anything that doesn’t need to hold its shape such as mashed potatoes. New potatoes or “waxy” potatoes like the tiny red ones, fingerlings, etc. fall into this category. They hold their shape really well and are great for roasting. I used Yukon Gold potatoes for these wedges since they are large and can be cut into the best wedge shape, but you can use any of the new potatoes with the same technique and have wonderful results. Yukon Golds are actually a medium starch variety and can be used well for both mashing and roasting.

#2- Preheat your baking sheet. This allows the potatoes to start cooking almost immediately once they touch the pan. This speeds up the cooking process and creates a crispier exterior.

#3- Oil is your friend. Pleassssse don’t be afraid to use the oil here. Obviously they shouldn’t be swimming in an inch of oil, but the more oil you put on the potatoes, the greater “frying” effect it will have on them and thus- a crispier crust! I usually toss everything, including the oil, in a large bowl before putting on a hot sheet tray and that tends to yield good results.

#4- Be patient! Potatoes take a little while to cook in general, but if you want them to be crispy, they take that much longer. Just keep an eye on them in the oven, toss them after 20 minutes, then just let them go until they are as crisp as you’d like them.

  • 1 lb yukon gold potatoes
  • 3 Tb olive oil
  • 1½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • optional additional seasonings: cayenne pepper, thyme, rosemary, etc
  1. Preheat oven and sheet tray in a 450°F oven.
  2. Meanwhile prepare potatoes: slice in half and then cut each half into 6 to 8 wedges, depending on the size of your potato. Toss into large bowl.
  3. Toss potatoes in bowl with olive oil, salt, black pepper, and garlic powder.
  4. Take out hot sheet tray and pour potatoes along with all of the oil onto it.
  5. Roast 20 minutes, take out and toss potatoes, flipping to cook on different sides, with a thin metal spatula.
  6. Roast another 20 minutes or until desired crispness is reached.

Tagged as:
potatoes,
Sides,
Vegetables

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close