Breakfast this AM was on a mission to make my own version of the Egg and Cheese on Ciabatta sandwich from Panera Bread. I could eat their sandwich everyday. Here's my take on this simple weekend treat. Note: the White Cheddar cheese makes or breaks this sandwich. I'm still on a mission to find the right one.
2 slices bread (I had Whole Foods Seeduction bread - a must try)
1 slice of Vermont White Cheddar (this was Whole Foods - may try something from the deli next time such as Boars Head)
Salt and Pepper
This is pretty straight forward -- heat up a skillet over medium high heat. Add a dab of butter and let it melt. Crack the egg into the pan, sprinkle with salt and pepper. I like to add water to the skillet at this point to limit the amount of "fried" brown crispy edges on the egg. Flip egg and place cheese on top of cooked side. Cover skillet with lid and let cheese melt. Place on bread - you can toast the bread or slather with butter and toast in the pan with the egg too.
Hope you try this one!
I had shrimp and didn't want to make a pasta or risotto. So this is what I stumbled upon on Pinterest. It was delicious. You should try it. Recipe courtesy Damn Delicious. She recommends a baguette, but I liked the softness of a hot dog bun - buttered and toasted.
Well looky here - it's Fall! While looking for a way to use up an opened can of pumpkin puree, I stumbled upon this recipe from PumpkinRecipes.org. I accidentally made this healthier by omitting the melted butter and they still tasted great (go figure, I realized it was still in the microwave an hour later!).
1-1/2 C. flour
1/2 C. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 C. milk
1/2 C. pumpkin puree
3/4 C. chocolate chunks
1/3 C. chopped walnuts
Preheat oven to 400 degrees or 375 degrees if using dark non-stick pans. Combine the dry ingredients in a large bowl. In another medium sized bowl, whisk together the milk, pumpkin, and egg. Add the wet mixture to the dry ingredients. Barely stir together, then add in chocolate chunks. Try to not over stir the batter and allow for visible pockets of flour. Fill muffin cups 2/3 full. Top with chopped nuts. Bake 15-18 minutes until slightly golden. Makes 12 muffins.
Hi, I'm Michelle and based in the Minneapolis/St. Paul area. I love all things cooking and baking and would love to inspire you to create something of your own!