03/8/16
Cabot Cheese Breakfast Sandwich

Cabot Garlic & Herb Cheese Breakfast Sandwich

Cabot Cheese Breakfast Sandwich

Cabot Garlic Herb CheddarCabot Garlic & Herb Cheese Breakfast Sandwich
Serves 2

2 brioche buns, split
4 eggs
1/4 cup milk
2 Tbsp. Butter
1 cup diced ham
salt & pepper, to taste
2 oz. Cabot Garlic & Herb Cheddar

Pre-heat broiler to high, and move oven rack to high position.

Beat eggs and milk together with salt & pepper.

Cabot Cheese Breakfast Sandwich

Heat a non-stick pan over medium heat, and melt a tablespoon of butter and toast the cut side of buns, then set aside and keep warm.

Cabot Cheese Breakfast Sandwich

Melt a second tablespoon of butter. Place an oiled biscuit cutter over the melted butter and spoon in 1/4th cup of diced ham into the bottom and spread with the back of the spoon. Allow to brown for a minute.

Cabot Cheese Breakfast Sandwich

Slowly pour in the eggs, and give them a quick stir. Cover pan, and let cook 2-3 minutes.

Cabot Cheese Breakfast Sandwich
Cabot Cheese Breakfast Sandwich

Once the eggs are set (little or no jiggle), add the cheese and cover again for a minute to allow the cheese to melt.

Cabot Cheese Breakfast Sandwich

Once cheese is melted, slip pan under broiler to brown the cheese (watch closely).

Cabot Cheese Breakfast Sandwich
Cabot Cheese Breakfast Sandwich

Remove the biscuit cutter from the egg by slipping a butter-knife around the edges.

Place the egg on the toasted bun, and serve.

Enjoy!

Chef Perry

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03/26/14

Candied-Onion Bacon Burgers with Steamed Cheddar Cheese

Candied Onion Bacon Burgers with Steamed Cheddar

Candied-Onion Bacon Burgers with Steamed Cheddar

Makes 3 burgers

1 lb 80%/20% ground beef
1 Tbsp. kosher salt
1 tsp. freshly ground black pepper
3 tsp. vegetable oil
1 Tbsp. unsalted butter
3 garlic cloves
3 sprigs fresh thyme
6 oz Cabot extra-sharp cheddar cheese
6 slices of bacon (thin), for serving
3 pub rolls split and toasted
1 beefsteak tomato
1/2 cup candied onions

MISE EN PLACE

Peel and smash the garlic, cube cheese, split pub rolls, slice the tomatoes.

PREPARATION

Prepare the candied onions (see below).

Cook the bacon to not-quite crisp, 3-4 minutes per side. Drain on paper towels.

Form the meat into 4 patties, about 3/4-inch thick. Using your thumb, make an indentation in the middle of each patty. (This keeps the burger from cooking unevenly and swelling in the middle). Season the patties on both sides, using 1 1/2 tsp. salt and 1/2 teaspoon pepper for each one.

(By the way, if you’re enjoying this article, you may want to subscribe to our free newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

Candied Onion Bacon Burgers with Steamed Cheddar
Heat 1 Tbsp. of the olive oil in a large cast-iron skillet over high heat until just smoking. Place the patties in the pan and reduce the heat to medium-high, and cook for 4 minutes (never, never press on a burger – you’re just squeezing out the juices).

2

Flip the patties, add the butter, garlic cloves and thyme to the pan.

Once the butter has melted, tip the pan and baste each burger a few times, spooning the hot butter over it. Continue to cook, basting often, until the burgers are well-browned on the bottom and the meat is medium-rare, 5-6 minutes. Remove the burgers from the hot pan and let rest for 5 minutes.

While burgers are resting, steam the cheese and toast both halves of the pub rolls.

To build the burgers: spread onions on each bottom roll, top with 2 slices of tomato, then beef, bacon, and finally spoon the hot cheese over all, and top with the top of the roll.

Serve immediately.

Candied Onions

Candied Onions

Makes 1 cup

1 Tbsp. butter
1 large sweet onions, thinly sliced
2 garlic cloves, chopped
2 sprigs fresh thyme, leaves removed
2 tsp sugar
2 tsp kosher salt
Dash of freshly ground black pepper
2 Tbsp cup white wine vinegar

PREPARATION

Melt the butter in a large saucepan over medium-low heat. Add the onions, garlic and thyme leaves, and stir. Cover and cook, stirring frequently, until the onions are deep golden brown, 30-45 minutes.

Add the sugar, salt and pepper. Stir, replace the lid and cook for 10 minutes.

Add the vinegar and deglaze the pan. Cook away the excess liquid (about 10 minutes) then set aside. Use warm.

Steamed Cheese

Steamed Cheddar CheesePut about one inch of water in a pasta pot (with a strainer) and place it on the stove over medium heat.

Insert the strainer.

Divide 6 oz of Cabot extra-sharp cheddar cheese between 3 ramekins or small oven safe bowls. When the water begins to boil, set the ramekins in the strainer. Then cover the pasta pot, trapping the steam inside.

In about two minutes, check to see if the cheese has melted completely. Then use a spoon to scoop it out onto each hamburger. (Careful, it’s HOT!)

Steamed Cheddar Cheese

Enjoy!

-Chef Perry