The Ultimate Egg Sandwich Made With Happy Egg Co., French Bricohe, and My Signature Bacon Onion Jam

There are very few breakfast items that I adore more than a good old fashioned egg sandwich. Y'all already know about my egg obsession though. I mean, it kinda sorta defines me. Give me an over-easy egg bundled up with some melty cheese, a couple of crispy pieces of maple bacon, and a savory spread of some sort...and I'll be in a great mood for the rest of the day. 

So when The Happy Egg Co. asked me to use their delicious eggs in a Dash of Les original recipe, I had to oblige. The company is totally on my page with animal humanity and healthy eating too. Strictly a free-range egg consumer, I had used their eggs long before they reached out to me. Just some noteworthy facts for ya; these guys were the first to be recognized as a 100% free range egg company certified by Humane Animal Farm Care. Not surprising since their hens spend their days outdoors on an 8-acre pasture...living the good life. And word on the street is that the happiest hens lay the tastiest eggs.

What's an egg lovin' girl to do when she's created Chilaquiles, breakfast burritos, egg "muffins," and a plethora of other egg recipes for her blog? Well, she simply goes back to basics. But this wouldn't be just any egg sandwich. No, this egg sandwich would be fit for a queen. 

Nestled between two thick, grilled slices of authentic French Brioche sits a flawlessly fried egg, melted Gruyere, a modest mound of baby arugula, and some of my sweet and savory bacon onion jam. 

Guys, the combo is irresistible. Just ask my husband. I can't even remember the last time I saw him making love to his food like he did when he was devouring this sandwich. The sharp bite of the Gruyere, the rich, golden yolk oozing its goodness with every bite, the pillowy and oh, so buttery Brioche, the world-class bacon onion jam, and the peppery arugula standing its ground...I can't even. Well, yes, I actually can even. But if I couldn't even, it'd be because of this sandwich.

Make it this weekend...and make it with The Happy Egg if you're a picky egg consumer and animal lover like me. The hens will thank you and your palate will forever love you. 

Brioche, Bacon Onion Jam, and Gruyere Egg Sandwich

Ingredients:

2 thick slices French Brioche (I found some at Whole Foods)

1 Happy Egg Co. Egg

1 handful baby arugula

1 slice Gruyere cheese (Gouda, white cheddar, or Havarti would be great too)

2 tablespoons Bacon Onion Jam (recipe here)

1 tablespoon butter or olive oil

Directions:

1) Turn on your oven's broiler. 

2) Add 1/2 tablespoon butter or olive oil in a non-stick pan on medium-high heat. (I use a brush to coat the bottom of the pan). When oil or butter are shimmering, crack an egg into the pan. Cook on medium-high heat for 1-2 minutes and then turn heat down to low and cover for an additional 1-2 minutes. Remove egg from heat when the white is completely cooked. 

3) While the egg is cooking, bring a grill pan or cast iron pan to high-heat with the other 1/2 tablespoon butter or olive oil. Grill the slices of Brioche, for about 30 seconds on each side.

3) Spread the bacon jam onto one slice of Brioche. Top with arugula and egg.

4) Top the other slice of grilled Brioche with cheese and place on a pan. Put under the broiler for about one minute, or until cheese is melted. Then, remove from the oven and place on top of the other half of the sandwich.

5) ENJOY!!!

Meet Your New Best Friend: Easy Bacon Onion Jam

Guys, it's been a seriously hot minute. Where have I been? What on earth have I been eating? A busy, busy bee, this little brown-eyed blonde has been a working girl, as in...working in an actual office, where the luxury of writing a blog post on any given random afternoon just isn't feasible. Oh, and the idea of coming home around 6PM and fixing dinner and writing a blog post annnnd enjoying time with my husband...well, that idea hasn't crossed my mind. Not even once. 

baconjam.jpg

My eating habits have also changed quite a bit. So aside from my honeymoon (more on that on another day) a visit from friends, and a few date nights here and there, I've been consuming some pretty lackluster meals. Think: Grilled chicken breasts and roasted veggies...5 nights out of the week. Oh, throw in those delectable kale and fruit protein smoothies every morning too. Deeeelish. All in the name of looking and feeling good. Because there's no better time than now. 

Okay, let's get to the good stuff. Like those times when I totally splurge and whip up something pretty fantastic or the infrequent visits to a killer local restaurant when I "let my hair down" and order the most decadent thing on the menu. Yeah, this is way more fun.

I also found a wee bit of time to get "caught up" on my blog but still feel like there is way, way more catching up to do. I mean, I still have my wedding and honeymoon to report on! One of these days. But until then....

Bacon Onion Jam.

My goodness, this stuff is lethal. Hell, it ought to be illegal. Made it last weekend during one of those splurge moments in time and boy, was it so worth it. The specific recipe I made it for? Well, that's coming right at ya in a jiffy. But even on its own, spread on some French Brioche or on a water cracker with some Brie, this stuff is heavenly. 

You can thank me later.

Bacon Onion Jam

Ingredients:

1 cup bacon, chopped

2 cups sweet onion, finely chopped

1/3 cup coffee

1 1/2 tablespoons light brown sugar

1 tablespoon Dijon mustard 

1 tablespoon Balsamic Vinegar

Directions:

1) On medium-high heat, fry the bacon until crispy. Then, remove from the pan and place on a paper-towel lined plate. 

2) Add the chopped onions to the pan and cook on medium heat until they're softened (about 15 minutes). Reduce the heat to low and add the sugar, Dijon mustard, and coffee. Stir until combined. Add the bacon back to the pan and fold into the mixture. 

3) Let the mixture simmer for about 30 minutes, or until it has a jam-like texture. Then, stir in the Balsamic. 

4) Transfer the jam to a food processor and pulse 3 times. 

5) Serve with crackers, charcuterie, or bread.

6. ENJOY!!!

***Store any leftovers in an air-tight container for up to two weeks. 

Pineapple Jalapeño Mojito: A Refreshing Twist on a Classic Cocktail

The dog days of summer are just around the corner and I for one, couldn't be more thrilled. Take that back. Summertime in L.A. isn't hot (or sunny) enough for this beach bum. Call me crazy...but I love the heat. Guess I'll always be a Florida girl at heart. With the AC pumping and a pristine pool to wade in, I can handle 90-degree temps better than most. But this Florida girl lives in Southern California now, where it's not exactly warm...even in June.

"June Gloom," they call it. The sunless month bares its ugly fangs every year...and often extends into July. "It's always sunny in SoCal?" That's a lie friends. May Gray, June Gloom, No Sky July...it's like cruel and unusual punishment for the Californians who take the other 9 glorious months of sunshine for granted. But I'd be remiss if I didn't tell you that I still love living here.

I suppose the grass is always greener though, right? Many of you are probably wiping your brow and upper lip every 10 seconds these days...wearing shorts and flip flops...while I'm still donning light jackets and booties. You're also probably praying for an overcast day...just to mask some of that sweltering summer sun.

Well friends, I certainly can't trade my weather for yours but I can definitely bring you a recipe that'll hopefully provide a bit of relief. A spin on a classic cocktail, my Pineapple and Jalapeño Mojito is a little bit sweet...a little bit spicy...and a whole lot of refreshing. Enjoy it by the pool...and once you've had enough...just take it inside and sip on it under that amazing A.C vent. Either way, you're sure to enjoy this summertime cocktail staple.

Pineapple Jalapeño Mojito

Ingredients:

2 ounces silver rum (I use Bacardi)

1/4 cup pineapple, diced

2 wedges lime

6 mint leaves

1 tablespoon simple syrup (recipe here)

3 thinly sliced rounds of jalapeño (with a few seeds if you want it spicy)

Club Soda to top (about 1/2 cup)

Crushed ice

Directions:

To a rocks glass, add pineapple, jalapeño, mint leaves, and one wedge of lime. Lightly muddle. Add crushed ice, rum, and simple syrup and top with club soda. Stir and enjoy!