| | Published January 21st, 2009
| Grilled Gruyere Egg Sandwich with Rosemary Dijon Aioli
| | By Susie Iventosch |
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 | | Photo Susie Iventosch
| Grilled Gruyere Egg Sandwich with Rosemary Dijon Aioli
(Serves 4)
8 slices of bread (your favorite, whole wheat, sour dough, etc.)
4 slices country ham (I used honey maple ham)
1 large tomato, sliced into 8 slices
½ cup Gruyere cheese, grated
4 eggs, cooked over easy
1 recipe Rosemary Dijon aioli (recipe below)
To assemble sandwich, spread rosemary-Dijon aioli on two slices of bread. On four of those slices, place one slice of ham, 2 slices of tomato, 2 tablespoons of grated gruyere, and one egg on top. Cover with second slice of bread. Grill or cook in sauté pan until cheese melts. Serve hot with extra aioli sauce.
Rosemary Dijon aioli
1 clove garlic, minced
2 egg yolks
2 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon fresh rosemary, finely minced
½ teaspoon white pepper
½ teaspoon sea salt
3/4 cup extra-virgin olive oil (the better the oil, the better the sauce!)
Dash Tabasco
Whisk eggs yolks and lemon juice together in a small saucepan. Heat over medium-high heat until mixture just reaches 160 degrees on a cooking thermometer. Remove from heat immediately, stir and cool. Add garlic, mustard, rosemary, salt and pepper and place mixture in the bowl of a food processor or blender. With the motor running, slowly add oil in a steady stream and process until thick. Refrigerate until ready to use. |
*Egg Safety Center
http://www.eggsafety.org/f_a_q.htm#8
What is an adequate temperature to cook an egg?
Egg white coagulates between 144 and 149°F, egg yolk coagulates between 149 and 158°F and whole eggs between 144 and 158°F. Plain whole eggs without added ingredients are pasteurized but not cooked by bringing them to 140°F and maintaining that temperature for 3 and 1/2 minutes. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145°F for 15 seconds.
If the eggs are to be used in a recipe with other food items, dilute the eggs with liquid or other ingredients, such as milk, or sugar (at least ¼ cup liquid or sugar per egg as in custard) and cook the egg mixture to 160°F, which will destroy harmful bacteria in a few seconds. Adequate cooking brings eggs and other foods to a temperature high enough to destroy bacteria that might be present. | | Egg Safety Center
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Lamorinda Weekly, Moraga CA