Egg Sandwich with Spinach & Caramelized Onion

There’s nothing like a good breakfast sandwich in the morning. Especially if the ingredients of that sandwich are wedged between a freshly sliced croissant! I love grabbing a fresh biscuit or croissant on the weekends and filling it with whatever I have on hand. In this case it was spinach, onions, fresh parsley, Parmesan cheese, and eggs. I got the amazing croissant from one of my favorite spots in Brooklyn, Court Street Grocers. Such a simple and satisfying breakfast!

Ingredients:
1 croissant, sliced
1/4 yellow onion, sliced thin
Large handful fresh spinach
1/2 tablespoon fresh chopped parsley
2 eggs
1 tablespoon grated Parmesan cheese
Pinch red pepper flakes
Salt and pepper, to taste
Olive oil

Add some olive oil to your pan and saute the onions until slightly browned and caramelized. Add the spinach and cook until wilted. Set aside. In a separate small pan over medium low heat, add a little olive oil and crack two eggs into the center. Salt and pepper to taste. When the whites are cooked through and the yolk is still runny, turn off the heat. Working quickly, break the yolks then sprinkle on the Parmesan cheese, parsley, and red pepper flakes. Fold the egg in half and place on one half of the croissant. Top with the spinach/onion mixture! YUMMMM. And as always I added some Cholula hot sauce, because I don’t know how to eat breakfast anymore without Cholula.

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Pancetta Egg & Kale On A Biscuit

Holy mother of breakfast sandwich! I saw a biscuit sandwich in Saveur magazine that inspired me to make this. They used collard greens with mustard, but I went with some sauteed kale and shallot instead. I’ve always wanted to make my own biscuits, but for some reason thought it would be much more complicated than it turned out to be. Which is great because yay homemade biscuits whenever I want! But also bad because oh no… homemade biscuits whenever I want. We’ll see how this all works out in the next few months, I may need a biscuit intervention around the New Year. Anyway, this sandwich was amazing! The salty pancetta with magic, and the soft marbled eggs were fluffy and amazing. Can’t wait for next weekend!

Ingredients:

Biscuit Dough (from Saveur) – makes 4 medium biscuits
2 1/2 cups all-purpose flour
2 1/2 tablespoon sugar
1 tablespoon baking powder
1 tablespoon kosher salt
Pinch of black pepper
5 tablespoons frozen unsalted butter, plus 2 extra tablespoons (melted) for brushing
2 cups buttermilk (you can make your own super easy buttermilk HERE)
1 tablespoon honey

Toppings: (for 1 person)
4 slices pancetta
1 cup kale, roughly chopped
1/4 shallot, sliced
2 eggs
Olive oil
Salt and pepper, to taste

Start by making the biscuits. Preheat oven to 400 degrees. Whisk flour, sugar, salt, baking powder, and a pinch of black pepper in a large bowl. Using the course side of the box grater, grate the frozen butter into the bowl. Mix to incorporate. Add the buttermilk a little at a time, and gently mix together with your hands. Pour the dough out onto a floured surface and form/pat the dough into a circle that is two inches thick. Using a round cutter, cut out 4 biscuits. You may need to roll up the scraps and pat it back out in order to get your last biscuit. Place the biscuits on a parchment paper lined baking sheet, and bake for 18-20 minutes or until golden brown. Remove from the oven and brush each biscuit with the melted butter honey. Place back in the oven for 5 minutes. Remove and let cool a bit before you start slicing them in half.

While the biscuits are cooling, cook all the toppings. In a medium pan, cook up the panetta until crispy. Set aside. In the same pan, saute the shallots and kale until softened and wilted, adding a little olive oil as needed. Also set aside. Lastly, melt a small pad of butter in the pan. Crack both the eggs into the pan, then break and lightly swirl the yolk around. Pepper to taste (you can add salt too but the pancetta is pretty salty, so up to you!) Let the eggs sit and cook for about 3 minutes until there are no more runny bits, then run under the edges with a rubber spatula to loosen the egg, and fold into quarters.

Gently slice the biscuit in half. Top with the kale, egg, and pancetta. Maybe add a little hot sauce in there too if you’re feeling a little crazy! Grab some napkins and get to work…

Sausage Sandwich With Onions Peppers & Fennel

I can’t believe I am saying this, but this is the 200th recipe I have posted on The Petite Beet! It feels like just the other day that I decided to start my little blog. Thanks to everyone who has followed me on my cooking journey the past 4 years! If I had known this was my 200th recipe, I would have posted something a little more exciting than a sandwich, but after noticing the mass amounts of peppers and onions I have been hoarding the past two weeks, I decided I needed to do something about it – and what better way to solve that problem then to stuff them all into a roll the same size of my entire body, right?

Also, a big thank you to Nextdoorganics, the wonderful CSA here in NYC where I have been getting my weekly produce from each week. At least 150 of these recipes have been made using their items. You guys are the best!!

Ingredients: (serves 2, or 1 very hungry person)
2 sausages (I used some cheddar pork Bratwurst from Whole Foods)
1 large white onion, cut into slices
1 large green bell pepper, cut into slices
1 large red bell pepper, cut into slices
1 medium fennel bulb, but into slices
Olive oil
Salt and pepper
Provolone cheese slices
1 large Italian sandwich roll

Start by cooking up the sausage in a large pan, turning until all sides start to brown. Remove and set aside. In the same pan, saute the onion and fennel in olive oil for about 5 minutes over medium heat. Add the peppers, salt and pepper to taste, then continue to cook for about 10 minutes, or until all the veggies are nice and cooked down. Add the sausages back to the pan and cook for a few more minutes.

Cut the roll in half length-wise, but not all the way through. Sometimes I like to hollow out a little of the bread to make more room for the actual filling. Fill with the sausage and pepper mixture and top with provolone cheese. Place under the broiler for about 1-2 minutes, or until the cheese is melted. Keep an eye on it though as you don’t want it to burn. Plate and inhale entire sandwich.

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