Artichoke, Spinach, and Sun-Dried Tomato Breakfast Sandwich

Artichoke, Spinach, and Sun-Dried Tomato Breakfast Sandwich

Ingredients

1-2 Tbsp Briar Rose Fromage Blanc (or chevrs or other suitable substitute)

1-2 Tbsp Artichoke, Spinach, and Sun-dried Tomato Filling (previous recipe in this blog)

2 slices fresh, Italian-style sandwich bread

1.5 Eggs

Butter and olive oil

Instructions:

Scramble the egg with a fork.  Add a dash of salt and fresh ground pepper.  Heat about ½ Tbsp butter in a nonstick pan until melted  Add the egg.  Stir periodically until it begins to set, then gently form it into an oval shape that matches the size of the bread.  When the bottom has set, flip to cook through.  Cooked egg can be held in the warmer until ready to serve.

Heat the griddle to 350 (or frying pan to medium heat) and assemble your sandwich while waiting for it to heat:  Lightly butter one side of each slice of bread and set the buttered sides together. Spread Fromage blanc cheese on the un-buttered side of the top slice. Place artichoke spinach filling on the bread and  place the egg on top,  Place the other side of the bread on top (buttered sides should be facing out). 

When the griddle is hot, brush with a little olive oil, then place the assembled sandwich on the griddle.  Fry for 3-5 minutes on each side, until exterior is crispy and cheese is melty.

Cut in half diagonally to serve