Breakfast, our favorite meal you are… Today on the menu, a BLT panino: toasted brioche bun, tomatoes and lettuce, raclette cheese, smoked organic maple bacon and a soft fried egg with a creamy runny yolk…so good!
You could say that I have had my share of breakfast sandwiches in my time, but as of late a lot of cafes have been sprouting up in our beautiful city and the breakfast sandwich is evolving. It was around Halloween that Nicoletta and I visited one of our favorite little gems nestled in the old neighborhood of Riverdale. Once a large brick manufacturing yard, turned trendy quaint residential area, and the house that was owned by the owner of the brickyard was restored and revamped into a beautiful very organic cafe and novelty store. Lots of history on the walls displaying pictures of the time of the brick yard and workers and owners. It takes you back to a time of growth and transition. What better way to commemorate that time, than with a café called The Little Brick.
It was there that I had the most scrumptious, delectable runny soft cooked egg, nice thick bacon, tossed green salad on a home baked ciabatta breakfast sandwich in my life. So started the intuition ride to create a panino bar none one that could compare to the one I had that day at The Little Brick.
To the kitchen drawing board I go to create my rendition of BLT with Sunny Side Up Egg Breakfast Panino.
Oh by the way The Little Brick’s coffees, teas and pastries are great too!
It is days after Christmas and tired of leftovers, and craving something savory for breakfast, as usually we have a cappuccino, or a gourmet coffee with some of Nicoletta’s home baked goods or just some Italian biscotti, or fetta biscottata which is like our Melba toast but more like toasted bread in flavor, slathered with either Nutella, or a marmalade and peanut butter. This morning I want eggs, bacon, on a nice bread bun toasted. Starting with the easiest of ingredients egg. I want great flavor out of this egg, so organic a must, delivered from a free range chicken even more important, and coming from a farm that ensures their chickens are happy, of utmost importance. The egg has to be cooked perfectly just soft fried leaving a nice cloud of white over the yoke keeping that lovely rich golden cream in tact to be set free when eating this bad boy. The key is monitoring the heat of the pan, undivided attention and a cover on the pan setting it off the heat for the final stages of cooking. I love cooking eggs I think it takes skill and because so many like them different ways versatility in cooking strategies can be an asset. Second need some bacon. It just so happened that I was at Acme Meats the other day and saw some great bacon that I had the butcher slice thick for me, so into the oven cooked nice and slow with just a few drops of maple syrup to enhance the flavor. I know just what this panino needs: Nicoletta’s home made brioche bun, with its slight sweetness and airy texture, I am thinking toasted in the oven with the bacon cooking will produce what I am envisioning. The cheese to hold this baby together a Raclette we bought at the Italian Center Shop, where we sampled it melted on a baguette absolutely cheesy good. For the freshness some lettuce and vine tomatoes purchased at the Strathcona Market, dressed simply with cold pressed extra virgin olive oil and a reduction balsamic vinegar, some sea salt and fresh cracked black pepper.
Now time to put this BLT panino together.
This BLT breakfast panino is amazing, a nice nutty sweet flavor from the toasted brioche bun, the ripeness of the vine tomato with nice hints of sea salt and the crispness of the lettuce with a good backdrop of olive oil and a flavored balsamic brings the fresh element. The raclette buttery, gooey, and cheesy holding it all together, the bacon meaty, with its slight smokiness and that just so bit of maple giving it another level of flavor, and of course the star of the show, that soft egg fried in a pan ever so gently to preserve its soft and velvety texture and the pièce de resistence the yolk creamy, golden, full of flavor and those spikes from the sea salt and fresh cracked black pepper along with subtle deliveries of basil, that you will be dipping this beauty in bite after bite. Heaven, I’m in heaven, singing cheek to cheek, lol. I know a little over the top. lol
Will I go back to The Little Brick for their breakfast sandwich? Probably and most definitely, love their food and place too much not to go. But it is nice to know that if we can’t go that I can whip up this beautiful Blt with Sunny Side Up Egg Breakfast Panino, and sit back with a oh so good gourmet coffee that we make in house and ponder my next creation.
Have a wonderful day and Enjoy!Print
- 1 bun
- 2 thick slices of bacon
- 1 large egg
- 1 tsp dried basil
- 1 small tomato, sliced
- 1 lettuce leaf
- 1 slice Raclette cheese
- 1 teaspoon canola oil
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon balsamic cream reduction.
- Sea salt and cracked black pepper to taste
- Place bacon on a parchment lined cookie sheet and bake in a 375 f oven till desired crispiness.
- In a saute pan heat up canola oil to medium heat.
- Crack egg gently into the pan, season with sea salt and pepper. Monitor heat as not to cook the egg too much.
- While egg is cooking place bun cut in half with a slice of raclette on each side in oven.
- When whites are just about cooked take pan off heat and cover to steam the top of the egg just enough to cover the yolk.
- Take lettuce and shred and toss with olive oil and balsamic, salt and pepper.
- Also cut tomato into rounds and do the same toss in dressing.
- Take bacon and brioche bun out of oven.
- Place lettuce on bottom half of bun.
- Place egg gently on lettuce.
- Dust with dried basil.
- Top egg with bacon strips and slices of tomatoes.
- Place top of brioche on top.
- Serving Size: serve1 (or 2 if you like to share like us)
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