Breakfast of Champions (a guest post)
Since Em doesn’t eat some great things I’m guest posting the best breakfast I’ve had in a long time. It starts with a Stumptown Hairbender cappuccino complete with latte-art and then moves on to the most delicious breakfast sandwich.
Succulent Open-faced Breakfast Sandwich
1 slice good bread (I used Whole Foods Seed-uction)
2 slices Robusto cheese (aged Gruyere also awesome here)
1-2 slices of speck
1/2 t truffle oil
Pre-cut the speck into 1” squares (so the sandwich doesn’t fall apart when you take the first bite). Toast the bread and heat the speck in a frying pan for about a minute (it is usually sliced so thin it will be fully cooked). Pre-melt the Robusto in the microwave for about ten seconds and place on toast, topping with the speck. Fry the egg in the same pan, unscrambled, leaving the yolk runny. Drizzle truffle oil and then break the yolk and drizzle over the sandwich. Top with the white of the fired egg and fresh ground pepper. (The speck is so salty you probably don’t need salt.) Enjoy. Yum! -T