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.
Total Time
45min
5.0
2 Ratings
Author: Well Worn Fork
Servings:
2
Ingredients
•
2
cups
Cherry Tomatoes
, halved
•
1/2
Lemon
•
2
tsp
Distilled White Vinegar
•
1/2
cup
Brown Sugar
•
as needed
Crushed Red Pepper Flakes
•
1
pinch
Freshly Ground Black Pepper
•
1
pinch
Salt
•
as needed
Olive Oil
•
4
Eggs
•
2
sprigs
Tarragon
, minced
•
3
Tbsp
Kemps Half & Half
•
1
loaf
Ciabatta Bread
•
to taste
Arugula
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Goat Cheese
Cooking Instructions
1.
Combine Cherry Tomatoes (2 cups), juice of the Lemon (1/2), Distilled White Vinegar (2 tsp), Brown Sugar (1/2 cup), Crushed Red Pepper Flakes (as needed), Freshly Ground Black Pepper (1 pinch), and Salt (1 pinch) in a cast iron pan.
2.
Bring to a simmer and cook for 20-30 minutes, stirring occasionally. Once done, remove from heat and allow to cool. Save for later.
3.
Turn your oven broil on low. Beat Eggs (4) in a small bowl. Add Tarragon (2 sprigs), Kemps Half & Half (3 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Mix together until incorporated.
4.
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).
5.
Slide the "omelette" out of the pan and allow to cool. Repeat to make a second "omelette".
6.
Cut the Ciabatta Bread (1 loaf) in half vertically the short way and then horizontally to make four slices for two sandwiches.
7.
Spread Goat Cheese (to taste) on both the top and bottom of the bread. Add tomato jam on the bottom slice.
8.
Top with the eggs and then top with Arugula (to taste). Repeat to make another sandwich.
Nutrition Per Serving
CALORIES
943
FAT
14.1 g
PROTEIN
35.8 g
CARBS
170.2 g
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