fried egg sandwich with bacon and blue cheese
Due to a delightful clerical error (a scheduled babysitter when we forgot Alex would be home from work), I got to have a weekday lunch with my husband on President’s Day. In a . With on the table and no sippy cups in a two-table radius! Oh, and maybe something petite, bubbly and pink in a glass. I admit nothing. But man, sometimes I think everyone should have kids just so they can get 80 times the joy out of excursions that would have been ordinary in another era. I am joking, of course. You should have kids because you detest sleeping past 6 a.m. Whoops, there I go again. It must be the pink bubbly.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ciabatta rolls
- 1 1/2 cups frisée (French curly endive), torn into-bite size pieces (about 2 ounces)
- 1 bacon slice, preferably thick-cut
- 1 tablespoon minced shallot (from 1 small)
- 1 teaspoon smooth Dijon mustard
- 4 teaspoons red wine vinegar
- Salt and freshly ground black pepper
- 1/4 cup crumbled blue cheese
- 1 to 2 teaspoons unsalted butter, divided
- 2 large eggs
- Salt and freshly ground black pepper