Saturday, April 30, 2011

Savory & Sweet Egg Sandwiches: A Tribute to Grandpa's Fig Jam

Being in the presence of my grandparents has always meant two things... there is never a shortage of affection, because even when they're out and about, it appears in the form of homemade treats: pies, cakes, cookies, strudel, spreads, etc. The baked goods last a euphoric two days maximum, but the fruit spreads have an exponentially longer lifespan... and when it comes down to it, there's really nothing like a sugary-tart, consolidated-with-love jar of fruits to remind one of the sweetness grandparents seem to constantly emanate, even when they're on the other side of the country. 

To get in on all that familial goodness, click here for my grandpa's fig jam recipe.

        That all being said, I am a huge fan of fig spread and goat cheese (this was one of the last times I ate real cheese... go Daiya!). When paired together, not much is needed to pack a punch, keeping the duo from being considered high calorie or high fat (a tablespoon of both is just 70 calories) while still offering strong flavor and texture in perfect balance with other ingredients without the saturated fat of.. let's say, a piece of cheddar at 110 calories.

        Eager to use "Irv's Fig Jam" in an easy, nutritious, and delicious dish... the egg sandwich with chevre, fig spread, basil, and caramelized onions was born. As a kid who enjoyed maple syrup on the pancakes and the bacon (yeah, five year-old me didn't know any better), this is a wonderful grown-up step up that still embodies that meat + sweet breakfast-reminiscent flavor splice. The difference however, is that this sandwich is far more satisfying (and only 250 calories).



Savory & Sweet Egg Sandwiches for two
- 1/2 a sweet onion, sliced (whatever variety is in season)
- 2 eggs
- 2 whole wheat light english muffins
- a handful of fresh basil
- 2 tbsp goat cheese
- 2 tbsp grandpa's fig jam (St. Dalfour's fig jam works almost as well)
- salt and pepper, to taste

Caramelize onions over low heat for 15 minutes, stirring often, then set aside. Cook eggs on medium heat for 1 minute, then remove from heat and cover to continue cooking in pan. Split and toast english muffins, then spread each bottom half with goat cheese and each top half with fig spread. Cover goat cheese with fresh basil leaves, then caramelized onions, and top each sandwich with an egg. Add salt and pepper, serve hot.

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