I made these impromptu brown butter fried egg sandwiches Sunday morning. They pair nicely with red grapes and coffee. Easy going food.
I needed this kind of cooking after a few weeks of intensive fare that included homemade goat’s milk gnocchi with sauteed summer vegetables, tomato and cheddar pie, avocado cucumber soup, and double chocolate brownies. I couldn’t have stopped there. But, I kept right on cooking. Kale chips, carrot dip, fresh corn soup, homemade sweet potato crackers.
By the very end of this kitchen frenzy, something comfortable and familiar was in order. Something my muscle memory could easily rely on and more importantly there are days when you need a quick meal that nearly cooks itself.
Eggs, cheese, tomatoes, basil, bread, butter. And this End of Summer Mix my Mister put together, and well, cooking or eating for that matter, doesn’t get better than this.
End of Summer Mix plus tracks
1. In the Summer (The Fastbacks)
2. Summer Baby, 7-inch version (Pavement)
3. Tin Roof Blues (Louis Armstrong & His All Stars)
4. Summer Days (Bob Dylan)
5. A Summer Song (Chad & Jeremy)
6. The Moon Looks Down and Laughs, 78 RPM version (Billie Holiday & Her Orchestra)
7. That Sunday—That Summer (Dinah Washington)
8. Summertime (Galaxie 500)
9. It’s Summertime (The Flaming Lips)
10. Green Arrow (Yo La Tengo)
11. Regalame Esta Noche (The Breeders)
12. Wait Till the Summer Comes Along (The Kinks)
13. Summertime Rolls (Jane’s Addiction)
14. Heavy Metal Drummer (Wilco)
15. County Fair (Bruce Springsteen)
What are you cooking and listening to in the kitchen these days?
Brown Butter Fried Egg Sandwiches
Yield 2 servings
2 large eggs
2 tablespoons unsalted butter
freshly ground black pepper
4 slices toasted sandwich bread
2 or more tablespoons basil puree (see recipe below)
1 ripe tomato (cut into 1/4-inch thick slices)
2 ounces (or more) plain goat cheese
room temperature unsalted butter (to taste)
Lightly toast the bread. Prepare the basil puree recipe then spread 1 tablespoon (or more) on 1 slice of toasted bread. Top with 3 or 4 tomato slices. Sprinkle the tomatoes with salt and pepper. Spread the other slice of bread with a pat of butter (depending on taste), then spread with 1 ounce of goat cheese; repeat for the second sandwich set-up then put aside until the fried eggs are ready.
Heat a 10-inch well seasoned cast iron skillet over medium heat for about 1 minute. Add the butter and swirl it around to coat the pan. When the butter begins to turn golden brown and crackles in the pan, crack the eggs into the skillet. After another minute or as soon as the egg whites lose their translucence, turn the heat to low and sprinkle with salt and pepper.
Cook the eggs until the whites are solid and firm all the way to the edge of the yolk. The eggs should finish cooking in about 5 minutes. Remove 1 egg from the pan then place it on top of the goat cheese toast. Cover the yolk with a spoonful of brown butter from the pan and carefully top the sandwich with the tomato basil toast. Repeat for the second sandwich. Eat immediately and be prepared to make another round.
Yield about 1 cup
2 packed cups fresh basil leaves (rinsed and dried)
2 cloves garlic
1/2 cup extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Add the basil, a pinch of salt, the garlic, and half the oil in a food processor or blender. Process, stopping to scrape down the sides of the container if necessary, and adding the rest of the oil gradually. Add the lemon juice, process again. Serve with a brown butter fried egg sandwich. Store in the refrigerator or freezer.