Wednesday, March 21, 2012

Farmer’s Breakfast


Tillamook’s recipe for “Farmer’s Breakfast” is grand!  It inspired me to cook up this hearty sandwich last week.

One warning:  the recipe is a bit time-consuming, but it is worth the effort! 

If you are looking for something extremely filling and different to serve your family, try this!  You may want to consider making half-sandwiches for some people, especially children.

*Tillamook’s recipe includes making chive butter.  I did not do that, but hope to try that in the future!

Tillamook also uses fried eggs.  I used broiled eggs.

Farmer’s Breakfast
original recipe found here
Printable Version

Artisan bread
Sliced cheddar cheese
Potatoes of your choice, sliced thin, ~1/4 inch
Baked (Broiled) Eggs
Olive Oil
Butter, softened

Roast Potato Slices:  Heat oven to 350 degrees.  Spread potato slices atop an oiled sheet pan and drizzle with olive oil.  Season with salt and pepper.  Cook for 15-20 minutes, until fork-tender.

While potatoes are roasting, cook bacon.

After removing the potato slices, turn oven up to 450 degrees and put a sheet pan in the oven.

Butter each slice of bread on one side.  Place bread buttered side down, as if you were making a grilled cheese sandwich.  Layer cheese, potatoes, and bacon onto one slice of bread. Place open-faced sandwich into oven on the sheet pan and bake until the cheese is melted.

Put an egg on top of the sandwich and cover with another slice of buttered bread, butter side face up.  (I halved one egg and placed both halves upon the slice of bread). 

Bake until bread is toasted, about a minute.

Of course, you can assemble and bake multiple sandwiches at a time!

Serve and enjoy!

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