Irish Soda Bread Breakfast Sandwich {toasted with cheese and arugula}

by Lauren

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Happy St. Patrick’s Day!! I hope you have your corned beef slow cooking away preparing itself for tonight’s feast.

Another classic for this holiday is that fantastic Irish Soda Bread. My mother-in-law handed me half of a loaf of her infamous version of the recipe as we left her house this weekend. She loads hers up with not only raisins but caraway seeds!

If you have a surplus of Irish Soda Bread, I have a solution. Here’s a way to make that disappear really quickly.

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Spread some Dijon mustard on there, melt some cheese over it, top with spicy arugula and a runny fried egg…10 minutes later you’ve got a one-of-a-kind gourmet sandwich. Those caraway seeds and raisins with the arugula and cheese…truly a winning combo.

Chris and I were very full when I came up with this sandwich recipe. I was tempted not to even taste it thinking I couldn’t handle another bite of food, but once I did and my eyes lit up with that “This is SO good!” look; Chris couldn’t help himself. Before we knew it, lunch #2 was down the hatch and into our bellies.

Put that loaf of tasty bread to good use for a post-corned beef breakfast. You won’t regret it!

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Irish Soda Bread Breakfast Sandwich

Ingredients

1 slice Irish Soda Bread

2 teaspoon Dijon mustard

1 slice white cheddar cheese

1/4 cup organic arugula (organic always has more pungent flavor)

1 egg

Salt and pepper

Directions

Spread mustard onto the bread. Over medium low heat place the bread into a skillet and top with cheese. Swiss or other soft white cheese will be just as good if you don’t have white cheddar. Cover with a lid until cheese is melted then remove from the pan onto a plate and top with arugula.

Put a small pad of butter into the pan and let melt. Crack egg into the pan, cover and cook for 2-3 minutes until desired doneness is reached. Sprinkle with salt and pepper then slide the egg on top of the arugula.

Enjoy!

 

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From the Little Yellow Kitchen,

Lauren

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