Friday, September 9, 2016

Brunch Havarti, Ham and Egg Melt with Prosciutto and Spinach

Do you ever feel like you need to make some hella good breakfast sandwhiches at home? Yeah, me too. I wanted to make something fairly easy but super filling that we might head out to brunch for, but that I could make in my PJs without having to put a face on. I was stoke to collaborate with Bruegger's on my Blueberry+Lemon Cream Cheese Crumb Cake and add another post showing you how I would dress up a classic bagel too. I grabbed some "essentials" at the grocery store and whipped up a fantastic sandwhich for me and husband on a sunny Sunday morning!

Ingredients Needed for one sandwich:

-Egg Bagel (or you can use the Summer Pretzel Bagel or Classic Plain, I grabbed mine at Bruegger's)
-Havarti Cheese Sliced Thin, 1 slice
-Dijonaise (2 tsp of mayonnaise, 1 tsp dijon mustard, a dash or two of sriracha)
-Egg Prepared Over Easy
-Deli Ham Sliced Thin, 2 slices
-Prosciutto, 2 slices
-Baby Spinach
-2 Tablespoons Butter
-Ground Pepper

This recipe is a great way to dress up a classic bagel with some super tasty ingredients. While the bagel itself a breakfast fave, this versatile bagel also serves as a fantastic base for a tasty (and filling!) brunch sandwich. With just a few great ingredients, a Sunday morning (or afternoon) can be elevated to restaurant quality from the comfort of your home.
Butter both side of the pretzel bagel. On a hot pan, place the bagel face down until those sides of the bagel are lightly toasted, golden. Place on a plate when you’ll build your sandwich.

Place two slices of deli ham on the bottom of your bagel, followed by your thinly sliced prosciutto (you can also substitute bacon here if you’d like). Set aside.

Prepare your egg over easy. Heat butter in a nonstick skillet over medium-high heat until it's hot and foamy. Break egg and gently put in a pan, one at a time if preparing multiple. Reduce heat. Cook slowly until whites are completely firm and yolks begin to thicken but are not hard. Place egg on sandwich, careful not to break the yoke. *Your Ideal egg will leak yoke once you’ve completed your sandwich, coating your ingredients in eggy goodness when ready to eat!

While your egg is still hot, place a slice (or two if you’re a cheese lover) of Havarti on top of your egg, so it will begin to melt. If you need to melt the cheese further, bake in the oven at 350 degrees for a few minutes. Be sure to keep a close watch.

In the same pan you used for eggs, melt additional butter and add your baby spinach with a dash of salt and pepper. Saute for a few minutes until the spinach is lightly wilted but still bright green. You’ll want to avoid the spinach becoming soggy. Add a layer of spinach atop your melted cheese.

Apply dijonaise to the top of your bagel to top off your sandwich and voila, you’ve got a delicious and hearty brunch melt that not only pleases the taste buds but is super easy to whip up in a snap!

This recipe is everything you want in a Sunday morning meal. Delicious? CHECK. Easy? CHECK. Filling? CHECK. Did I say delicious? Well, it is. You can pick up your bagels on Saturday and be ready to whip up breakfast or brunch the next morning, no problemo dude! We devoured ours in no time flat and would most certainly make this again!

*This recipe was created in collaboration with Bruegger's Bagels. Ingredients were provided by BB. All opinions are 100% my own and this recipe was created in my home. Thank you, as always, for support those that help keep Prim and Propah up and running!

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