Whenever I write about breakfast food for Dinner Tonight, ranks of Serious Eaters come out to proclaim their love.
Whether it's a perfect fried egg sandwich or the art of home fries with a poached egg, lovers of breakfast-for-dinner (brinner? B4D?) identify themselves proudly. Kicking around the blog Design Sponge, I landed on this post from a series called "In the kitchen with" where various designers and other creative people share their favorite recipes. The absolutely gorgeous food styling helped, but I was pretty convinced by the slices of cured chorizo seared in the pan, an egg fried in the luscious red-hued pork fat, and a pile of peppery arugula.
What I loved the most, though, was the sage pesto—a twist on the classic formula with woodsy sage instead of basil and walnuts in place of pine nuts. Sage is a far more pungent herb with less water than basil, so the result is exceedingly flavorful and fragrant, and just a drizzle of the stuff adds a ton of flavor (the recipe makes far more than necessary for the sandwich, so the rest can be stirred into a soup or frozen for later). It also goes a long way in cutting through the richness of the egg yolk.
Though I'll always be fond of the simplicity of a fried egg sandwich dressed with nothing but butter, this is a pretty sweet fancy-ed up rendition.
- For the pesto:
- 1 cup loosely packed sage leaves (about 2 ounces)
- 1/4 cup walnute, toasted in a dry skillet (about 2 ounces)
- 1 medium clove garlic
- 2 ounces grated Parmesan cheese
- 2/3 cup plus 2 tablespoons extra virgin olive oil, divided
- Kosher salt to taste
- For the Sandwich:
- 1 tablespoon extra virgin olive oil
- 5 slices dry-cured Spanish chorizo
- 1 egg
- 1 ciabatta roll, sliced in half and toasted, if desired
- 1/2 cup baby arugula leaves
Combine sage, walnuts, and garlic in bowl of food processor. Process until evenly chopped, scraping down sides as necessary, about 10 one-second pulses. Add cheese and pulse to incorporate. With machine running, slowly drizzle in 2/3 cup oil. Stop machine and check consistency. Add up to two more tablespoons olive oil to achieve a loose paste. Season to taste with salt.
Heat oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the slices of chorizo and cook until beginning to crisp, about 2 minutes per side, then move to the side of the pan to make room for the egg. Fry the egg in the chorizo/olive oil until the white is set but the yolk is still runny, about 3 minutes. Season the top with a pinch of salt and pepper.
Lay the chorizo slices in the ciabatta roll, top with arugula, then with the fried egg. Drizzle with pesto and serve immediately.