Ingredients
8slicesbacon
4ciabatta rolls
4tbspGorgonzola dolce,or other mild blue cheese
2cupsfrisée lettuce
1tspextra-virgin olive oil
1tspred wine vinegar
kosher salt and freshly ground black pepper,to taste
2tbspunsalted butter
8largeeggs,preferably pasture-raised
Preparation
Preheat the oven to 350 degrees F.
In a heavy ovenproof skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Slice the ciabatta rolls in half.
Evenly spread 1 tablespoon of the Gorgonzola on each bottom slice of bread and place all the bread slices into the oven. While the bread is toasting, toss the frisée in the oil and vinegar, and add salt and pepper to taste.
In a medium-hot skillet, melt the butter and fry the eggs, 2 to 4 at a time. Flip the eggs halfway through and cook until the yolks are solid around the edges and oozy in the middle. Season the eggs with salt and pepper.
Once the bread is toasted and the cheese has melted, remove the bread from the oven. Place the eggs on top of the Gorgonzola, followed by the bacon, and finally the dressed frisée.
Close the sandwiches and serve.
