1561. FRIED EGGS with BACON, GORGONZOLA and FRISEE

8 slices thick bacon
4 ciabatta rolls
4 tablespoons Gorgonzola dolce or other mild blue cheese
2 cups frisée lettuce
1 teaspoons extra-virgin olive oil
1 teaspoons red wine vinegar
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
8 large eggs, preferably pasture-raised

Preheat the oven to 350 degrees F. In a heavy ovenproof skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Slice the ciabatta rolls in half. Evenly spread 1 tablespoon of the Gorgonzola on each bottom slice of bread and place all the bread slices into the oven. While the bread is toasting, toss the frisée in the oil and vinegar, and add salt and pepper to taste. In a medium-hot skillet, melt the butter and fry the eggs, two to four at a time (depending on the size of your skillet). Flip the eggs halfway through and cook until the yolks are solid around the edges and oozy in the middle. Season the eggs with salt and pepper. Once the bread is toasted and the cheese has melted, remove the bread from the oven. Place the eggs on top of the Gorgonzola, followed by the bacon, and finally the dressed frisée. Close the sandwiches and serve.


bacon recipe courtesy of: 'wichcraft: Craft a Sandwich into a Meal--And a Meal into a Sandwich by Tom Colicchio and Sisha Ortuzar. Clarkson Potter, 2009