Bacon, Egg & Cheese Sourdough Sandwich with Overwintered Spinach

While early spring in Wisconsin can bring great optimism for the growing season ahead, there’s no denying that the prime-time bounty remains months away. Luckily, there are a few hidden gems lurking in the permafrost often overlooked by the casual culinarian. A pile of wilted, overwintered spinach brightened with last year’s stored garlic (or this year’s first green garlic of the season) brings a touch of beautiful freshness to this hefty breakfast sandwich featuring crushed red pepper eggs, bacon, cheese and a spicy horseradish mayo.

Serves 1

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients

Unsalted butter

2 slices sourdough

2 slices thick-cut bacon

2 teaspoons sunflower oil

1 cup fresh, overwintered spinach

2 cloves garlic (or green garlic), sliced

Kosher salt

2 large eggs

1 tablespoon half & half

¼ teaspoon crushed red pepper

2 slices smoked Gouda

For the Horseradish Mayo:

2 tablespoons mayo

2 teaspoons peeled and grated horseradish

¼ teaspoon lemon zest

Pinch of salt

Directions

1. Heat a griddle or large cast-iron skillet to medium-low heat. Generously butter the sourdough slices and place them in the preheated pan. Toast the bread on each side, about 4 minutes total, adding more butter, as needed after you flip. Remove the toast and set aside.

2. Using the same pan, cook the bacon over medium heat to your desired level of doneness, about 2-4 minutes per side. Set aside until ready to use. Discard the bacon grease but don’t wipe out the pan.

3. Add the sunflower oil, spinach and garlic to the same pan. Cook the spinach over medium heat until wilted, adding a pinch of salt as it cooks down. Set aside.

4. In a small bowl, whisk together the eggs, half & half, crushed red pepper and salt.

5. Heat a small nonstick pan over medium-high heat, add a small dab of butter and cook the egg mixture, stirring frequently with a wooden spoon or plastic spatula. As the eggs thicken and cook, turn off the heat and stir until set.

6. In a small bowl, stir together the horseradish mayo ingredients.

7. Smear the sourdough toast liberally with the horseradish mayo. Next add the eggs, spinach, cooked bacon and sliced Gouda. Place the assembled sandwich in your skillet and cover until the cheese is melted and the ingredients have cooked together.

Soft Scrambled Eggs, Asparagus & Wild Ramp Cream Cheese Toast

No one knows seasonal breakfast quite like longtime Capitol Square staple Marigold Kitchen. Spring delicacies like asparagus and ramps shine beautifully on this open-face breakfast sammie.

Serves 4

Prep time: 5 minutes

Cook time: 40 minutes

Ingredients

Kosher salt

2 bunches ramps or green onions (bulbs, greens or a combination), roots trimmed

1 bunch asparagus, woody ends trimmed

¼ cup water

1 tablespoon olive oil

¼ black pepper, plus more to taste

8 ounces cream cheese, softened

3 tablespoons sour cream

½ teaspoon lemon juice

1 tablespoon butter

8 large eggs

4 teaspoons water

4 slices seeded thick-cut bread, toasted or lightly griddled with olive oil

2 tablespoons finely shredded Parmesan

1 teaspoon fresh lemon zest

Directions

1. Bring a large stockpot of salted water to boil over high heat. Meanwhile, fill a large bowl with ice water and place it nearby.

2. Once the water is boiling, blanch the ramps for 30 seconds. Then drain and submerge the ramps in ice water until they’re cool to the touch. Set them on a towel to drain and then finely chop. Set aside.

3. Heat a large skillet over high heat. Add the asparagus, water, olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Cover and boil for 2 minutes. Remove the lid and sauté the asparagus until it reaches desired tenderness, about 2-4 minutes. Remove the asparagus from the pan and cut it on the bias into 1½-inch pieces and set aside. Wipe out the skillet.

4. In a mixing bowl, whip the cream cheese until smooth. Add the sour cream, lemon juice, and a pinch of salt and pepper. Continue mixing until the ingredients are well incorporated, scraping down the sides of the bowl as you go. Fold in the ramps.

5. Melt the butter in your large skillet over high heat. In a large bowl, whisk together the eggs and water. Add the eggs to the pan and stir gently three times. Add ¼ cup of the ramp cream cheese mixture and reduce the heat to low. Fold the eggs into themselves until lightly set and fluffy. Season with a pinch of salt and pepper.

6. Smear the remaining ramp cream cheese mixture across the pieces of toast. Transfer the warm eggs to the toast and arrange the asparagus spears on top. Garnish with Parmesan, lemon zest, and more salt and pepper.

Recipe by Kristy Heine of Marigold Kitchen

640 W. Washington Ave Open 11AM-9PM Daily bandit-tacos.com

by Rose Brookins