Geoffrey Zakarian’s Egg Sandwich with Tomato Jam and Truffle Cheese | The Kitchen | Food Network

Geoffrey assembles the ultimate breakfast sandwich loaded with sausage, cheese, sweet-and-spicy jam and a light frisée salad!
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Egg Sandwich with Tomato Jam, Truffle Cheese and Sausage
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 2 hr 20 min
Active: 1 hr 20 min
Yield: 4 servings

Ingredients

Sausage and Buns:

Extra-virgin olive oil, for the pan
4 breakfast sausage patties
Kosher salt and freshly ground black pepper
2 to 3 tablespoons unsalted French butter, at room temperature
4 brioche rolls

Eggs:

2 tablespoons unsalted French butter
4 large eggs
1 cup grated truffle Gouda
Kosher salt
Freshly cracked black pepper

Assembly:

2 cups coarsely chopped frisée
2 teaspoons chardonnay vinegar (I like Forum) or white wine vinegar
Kosher salt and freshly ground black pepper
4 to 6 tablespoons Tomato Jam, recipe follows

Tomato Jam:

2 pounds grape tomatoes, halved
1/2 cup sugar
1/4 cup red wine vinegar
1 teaspoon kosher salt
Pinch crushed red pepper flakes

Directions

Cook the sausage and buns: Brush half of a two-burner griddle pan with some oil and heat over medium-high heat. Season the sausage patties with salt and pepper and cook, adding a little butter to the pan as you cook them, until golden and cooked through, 2 to 3 minutes on each side. Set aside and keep warm.

Toast the buns: Meanwhile, lightly smear each bun with some butter. Working in batches, if necessary, place the buttered side of buns on the other side of the griddle and toast until golden brown. Remove the buns to a plate and keep warm.

For the eggs: While the sausage is cooking, add 1 tablespoon of butter to a large nonstick pan and heat over low heat until melted and foamy, 3 to 4 minutes. Meanwhile, crack each egg into a ramekin or small bowl. Working in batches to avoid crowding the pan, gently slide 2 eggs into the hot pan. Cover with a lid and cook until whites are set but yolks are still runny, 2 to 3 minutes. Top each egg with one-quarter of the Gouda, cover and cook until the cheese melts, about 1 minute more. Season with salt and freshly cracked pepper. Transfer to a plate as done and keep warm. Repeat with the remaining 2 eggs and 1 tablespoon butter.

For assembly: In a bowl, toss the frisée with the champagne vinegar and salt and freshly ground pepper to taste. To the bottom of each toasted bun, add 1 to 1 1/2 tablespoons of the tomato jam, top with a sausage patty, some frisée and a sunny-side up egg and then sandwich with the top of the bun. Serve immediately.

Tomato Jam:
Yield: 2 cups

Preheat the oven to 375 degrees F.

In a small Dutch oven, combine the tomatoes, sugar, red wine vinegar, salt and red pepper flakes. Cover and cook until tomatoes have broken down and the mixture is thickened to a jam, about 1 hour 50 minutes. After the first 45 minutes, stir every 15 minutes until the jam has started to gel. Let cool, then store in the refrigerator in an airtight container for up to 1 week.

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Geoffrey Zakarian’s Egg Sandwich with Tomato Jam and Truffle Cheese | The Kitchen | Food Network

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