Weekends with my dad were always fun, but some of my fondest memories are of him making breakfast for my brother and I. I have told you before about how he is the master of egg frying and taught me what I know today. His specialty is eggs over easy. Or as we liked to call them, dippin' eggs. Back in those days, eggs in our house were never without their counterpart, bagels and cream cheese. We loved puncturing the soft, runny yolk with the toasted bagel and making a mess on our plates. For a very long time, mopping up the yolk with a toasty piece of bread was the only way I would eat eggs. Today, even though I have learned to love eggs in all forms, I still return to this way of eating eggs quite often.
Last Saturday was one such occasion. Denny and I awoke from a (rather...ambitious) Friday night and all I wanted was a sloppy, hearty, flavorful egg dish. I don't know how I scrounged this all together, because let me tell you, I was in rare form, but I will tell you that I had this recipe in the back of my mind so it couldn't come out all that bad. When all was said and done, Denny and I scarfed.this.down. It was delicious. But it also may have been the type of morning where almost anything would have tasted delicious to us, who knows. You guys will just have to make it and tell me if we are crazy or not. It was tart, yet rich and creamy and had a whole lot of textures going on. And messy, boy was it messy. See Exhibit A below. If you think you are going to daintily eat this like a normal breakfast sandwich, think again, because once you break the yolk it's game over. You better save yourself the time and humility and just grab a fork and knife from the get-go.
Open Faced Dippin' Eggs Sandwich
(makes 2 sandwiches)
1 everything bagel
Enough cream cheese to spread on a bagel. 1 tsp or half a cup. Your call.
2tsp dijon mustard
1 cup arugula
1 shallot, finely chopped
Juice of 1/2 lemon
1tbsp goat cheese, crumbled
Non-Stick cooking spray
Salt and pepper to taste
1/2 an avocado, sliced
In a small frying pan, melt the butter and sauté the shallot until translucent, 2-3 min. When finished, add the shallot and lemon juice to the arugula and toss together. Sprinkle with salt and pepper. Set aside. Pop two bagel halves in the toaster until golden brown. Top each half with cream cheese. Spread 1 teaspoon of dijon mustard on each bagel. Set aside.
Spray down your small frying pan with non stick spray and heat at medium low. Crack 2 eggs in there. Top with salt and pepper. For sunny side up eggs, cover the pan and let cook until the white is no longer runny. For over easy eggs, flip when most of the white, aside from the top layer, is no longer runny. Repeat with 2 more eggs for the second sandwich.
Divide the arugula mix in half and pile on top of each bagel. When the eggs are done, place them on the bed of arugula. Top each with half of the avocado.
Sprinkle generously with goat cheese and go to town.