8.21.12: dinner (poached egg sandwich with frisee, bacon, and gorgonzola)

Poached egg sandwich with gorgonzola, frisee, and bacon, from overhead.

I’m not a big fan of breakfast-for-dinner because, well, we’re not big make-at-home breakfast people. Special occasions like long weekends or holidays tend to be the exception and not the rule, as regular weekends we’ll have some yogurt and maybe some eggs if the mood strikes Michael. It’s not that I have anything against breakfast food, but we don’t really have room for a waffle-maker, and pancakes just aren’t as good, and in our household bacon is an anytime snack.

So the sandwich pictured above, found in the breakfast sandwich chapter of wichcraft, is about as close to breakfast-for-dinner as we can muster, and only once or twice a month at most. Not because it’s not easy to make–it’s my go-to if I need something fast on a night Michael’s working out and I need to make dinner in a hurry–but because it’s not really the healthiest thing we eat.

Don’t let that bed of frisee fool you.

Poached egg sandwich with gorgonzola, frisee, and bacon

This sandwich, to put it bluntly, is a cholesterol bomb. Eggs, bacon, and cheese, all united between the slices of an egg roll (it resembles a tiny challah, and it is my favorite sandwich roll), with the poached egg yolks all burst out all over this sandwich the second you press down on it. You try to sop up as much as you can with the bread, but it’s often necessary to tear off a piece of the roll so you can swirl it on your plate when the rest of the sandwich is gone. Fried eggs would probably be a little neater, but I like that runny egg. Besides–that gives me reason to use the rendered bacon fat to dress the frisee along with some red wine vinegar.

In other words, it’s definitely a sometimes dinner. Not so bad as to be used in dire food emergencies only, but rich enough that a weekly indulgence would undo all of the hard work at the gym rather quickly.

The next time you’re in a pinch and near the store, give it a try–you’ll be happy you did.

Poached Egg Sandwich with Frisee, Bacon, and Gorgonzola

adapted from ‘wichcraft

  • 1/2 pound good bacon (at least two thick-cut slices per sandwich, add more if you want)
  • Four extra large eggs
  • 1 small bunch of frisee, torn into large pieces off of the stalk
  • 4 oz gorgonzola
  • Red wine vinegar (a tablespoon or so)
  • Two rolls, split in half
  • Olive oil (optional)
  • Kosher salt
  • Splash white vinegar

In a small nonstick pan, begin cooking the bacon over low heat to render out the fat and make it crispy. When at desired doneness, move to a plate lined with a paper towel and drain, reserving the bacon fat. Avoid eating finished bacon.

Preheat the oven to 350 degrees.

Wash frisee, dry, and toss with some red wine vinegar. If you can, wait to add some of the bacon fat instead of olive oil, but if you need to, use the olive oil (about two tablespoons). Let dressed frisee sit.

Meanwhile, arrange the rolls onto a baking sheet lined with foil, and crumble cheese over the bottom half. Place into the oven so the rolls can gently toast and the cheese can melt–when it has melted, remove and let cool.

For the eggs, bring a saucepan of water to a boil, then reduce to a simmer. Add in a splash of white vinegar, then swirl in a clockwise motion to create a vortex. Cooking one egg at a time, gently tip the egg into the vortex and let it cook for 2 minutes or so, or longer if you like your yolks set a little more. Remove each egg from the water into a shallow bowl or plate, create a new vortex, and continue cooking eggs.

Build the sandwiches by layering bacon slices on top of the cheese, then the frisee, then the egg. Admire how pretty it looks and then dig in, thus creating a mess.


1 comment
  1. With fourteen backyard chickens, we’re up to our eyeballs in eggs, so I’m always making SOMETHING with them. So yep, while that’s a cholesterol bomb, it’s also called “a typical Tuesday” at our house. No wonder my clothes don’t fit.

    It could also be that I snack on bacon all day, too.


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