An open faced omelette, tomato jam, arugula, and loads of goat cheese. All smashed between ciabatta bread. What’s amazing is how great the sandwich tasted the next day after spending a whole night in my fridge assembled and wrapped.
Author: Well Worn Fork
Distilled White Vinegar
Crushed Red Pepper Flakes
Freshly Ground Black Pepper
Half and Half
Ground Black Pepper
Cherry Tomatoes (2 cups)
, juice of the
Distilled White Vinegar (1/2 Tbsp)
Brown Sugar (1/2 cup)
Crushed Red Pepper Flakes (1/4 tsp)
Freshly Ground Black Pepper (1 pinch)
Salt (1 pinch)
in a cast iron pan.
Bring to a simmer and cook for 20-30 minutes, stirring occasionally. Once done, remove from heat and allow to cool. Save for later.
Turn your oven broil on low. Beat
in a small bowl. Add
Tarragon (2 sprigs)
Half and Half (3 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Mix together until incorporated.
Heat a small saute pan to medium heat with enough
Olive Oil (as needed)
to coat the pan. Pour in the eggs and cook on the stovetop until it's set, but still liquid on top. Then finish cooking in the oven (will only take a minute or two).
Slide the "omelette" out of the pan and allow to cool. Repeat to make a second "omelette".
Ciabatta Bread (1 loaf)
in half vertically the short way and then horizontally to make four slices for two sandwiches.
Goat Cheese (to taste)
on both the top and bottom of the bread. Add tomato jam on the bottom slice.
Top with the eggs and then top with
Arugula (to taste)
. Repeat to make another sandwich.
Nutrition Per Serving
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