Sunday, June 29, 2008

Sunday Morning Eyeopener

Back home in Virginia Beach there is this fantastic breakfast spot in a charmingly run down and antiquated hotel on the oceanfront. The Belvedere "Resort" Hotel has been around for as long as I can remember and the coffee shop is always packed with locals who know where the best breakfast in town is served!

I've only ever ordered one thing, and one thing only off the breakfast menu at the Belvedere. As I've posted before, I'm a big fan of the breakfast sandwich...and the "Eyeopener" at the Belvedere is my all time favorite. It's a delicious bacon, egg and cheese sandwich on an onion roll with parmesan encrusted tomatoes. The tomatoes are obviously what makes this sandwich different...and the best ever!

This weekend I decided to try to replicate the Eyeopener at home. I knew the trickiest and most critical part was the tomatoes. For my first attempt, they turned out pretty well. The sandwich itself was delicious, but the tomatoes didn't have the perfectly browned parmesan covering like the Belvedere cooks deliver. Which just means I'll have to keep trying and enjoying the results!

The Belvedere's EyeOpener (Take 1)

2 Onion Rolls
2 Eggs
1 Medium tomato
1/2 cup freshly shredded parmesan
1/4 cup Italian breadcrumbs
3 Slices Bacon
2 Slices American cheese

1. Fry the bacon over medium heat until crispy. Drain grease from pan and then fry eggs until over medium to over hard. Season eggs with salt and pepper.

2. Mix parmesan and breadcrumbs. Slice tomato and dredge slices through cheese mixture. Press cheese into tomatoes so it sticks.

3. Heat nonstick pan over high heat and coat with olive oil or cooking spray. Once the pan is hot, add the tomatoes and fry for about 1 minute per side.

4. Make the sandwich by layering egg, cheese, bacon and tomatoes. Enjoy!


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