Grilled Egg and Cheese Sandwiches
Kirkland Signature/Michael Foods
2 ounces sliced pancetta
Nonstick cooking spray
1 cup ( 8 ounces) Kirkland
Signature Real Egg
2 tablespoons butter
8 slices sourdough bread
8 slices deli-style
provolone cheese
4 slices tomato
1 cup loosely
packed arugula
Heat a large nonstick skillet over medium-high
heat. Cook pancetta until crisp. Drain pancetta
on paper towels; discard grease.
Coat four 6-ounce custard cups with cooking spray.
Add ¼ cup Real Egg to each cup. Cook in the
microwave on high for 1-2 minutes, or until the
eggs are set but still moist.
Melt butter in a large skillet over medium-low
heat. Add 4 bread slices. Top each slice with 1 slice
cheese, 1 slice tomato, a quarter of the pancetta,
1 cooked egg, a quarter of the arugula, 1 slice
cheese and the remaining bread slice.
Cook the sandwiches for 2 minutes. Carefully ;ip
the sandwiches and continue to cook until the
bread is browned. Makes 4 servings.
Hazelnut Spread Swirl Ring
Nutella
¼ cup warm water
½ package active
dry yeast
2 tablespoons sugar,
divided
;⁄; teaspoon salt
1½ cups all-purpose
;our, divided
;⁄; cup unsalted butter,
softened
Cooking spray
½ cup Nutella
hazelnut spread
1 tablespoon water,
for brushing
Using an electric mixer, stir together warm water,
yeast, 1 tablespoon sugar and salt. Add ½ cup ;our
and butter; mix until blended. Add remaining ;our
and mix for 2 minutes. Grease a large bowl with
cooking spray and place the dough in it, turning
once. Cover with plastic and let stand for 1 hour
in a warm place, until doubled in volume.
Preheat oven to 375°F. Line a baking sheet with
foil or parchment paper.
When the dough has fully risen, punch it down.
On a ;oured surface, roll out to a 12-by-16-inch
rectangle. Spread evenly with Nutella, leaving a
1-inch band around the edges. Tightly roll into a
16-inch-long log. Brush the ends with a little water,
then bring together to form a ring. Transfer to
the baking sheet. Slice into 12 buns, cutting only
partially through so the buns are still connected.
Gently separate the buns. Brush with 1 tablespoon
water and sprinkle with 1 tablespoon sugar. Bake
for 35-45 minutes, or until golden brown. Serve
with fruit. Makes 12 servings.
Breakfasts 25
