So these are just delightful! Delicious and easy as pie to make. By the way, I’ve never quite understood that saying, “easy as pie.” Making pie crust scares the bejeezus out of me. I always feel like its gonna turn out like a ton of bricks and not light and flaky like its supposed to, but somehow my mom achieves a perfect crust every time.
Anywho, I digress. I wanted to shake things up this morning and try something new. This is such a simple recipe and seriously yummy. If you had people over for a brunch they would be in awe of your wicked awesome cooking skills (all the while you would know that there’s nothing at all to making these sandwiches). If you really wanna work it and just for the full effect you can sprinkle a bit of water on your face and as you bring out the beautifully organized tray of sandwiches and set it down, you can take a deep sigh and wipe away the “sweat” while looking exhausted. Maybe even a hand on a hip while leaning against a chair. But that’s just me, I can be evil at times (hee hee hee).
Paul and I made things a bit easier and changed things up just a touch. We added shredded Gruyère to the eggs while cooking them rather than using slices. We also minced one clove of roasted garlic and tossed it in. Cuz why not? Garlic’s just good! And we used super crisp bacon.
Oh and I didn’t use mustard. Paul doesn’t like dijon mustard and I hate, with a passion, mustard of any kind. Mustard flowers are lovely and grow prolifically here amongst our mountains, but the mustard used in cooking should be wiped away from the face of the earth. That’s slightly dramatic but that’s how much I hate mustard.
The only issue I had with these sandwiches was that I couldn’t find ciabatta rolls at the store so I had to buy a loaf. I could have easily made square shaped rolls out of the loaf but my brain wasn’t quite awake yet so I sliced the bread into thin rectangles. Yeah, I have no shame, sometimes I can make ridiculous choices. But square rolls would make them way easier to build and eat.
Go forth and scramble away!
Scrambled Eggs, Bacon, Gruyère & Arugula Sandwich (recipe care of Centennial Kitchen)
INGREDIENTS: 2 ciabatta rolls (cut in half), 2 slices of crisp bacon (cut in half), scrambled eggs, 2 slices of Gryuère cheese (Swiss or Emmenthal work also), 1/2 a cup arugula, 2 teaspoons Dijon mustard
DIRECTIONS: Preheat oven to 350 degrees. Arrange bun halves, face up, in a single layer on a baking sheet. Prepare bacon as you prefer. Prepare the scrambled eggs as you prefer. Divide eggs evenly between bottom halves of each bun and top each with a slice of cheese. Bake until cheese has melted, about 5 minutes. Remove from the oven and top with bacon slices and arugula. Spread one teaspoon mustard on top half of sandwich.