Hot foodie Teri Tsang Barrett knows her way around a kitchen—a graduate of the Institute of Culinary Education, she works as a Food Editor at Everyday With Rachael Ray in constant search of the perfect thin crust pizza. Every couple of weeks she chimes in with her favorite frisky recipes—good food that every ravenous gal can make in a pinch. Warning! There is no food in the world that hits the spot in the same way as the humble sandwich after the jump.Fancy Bacon, Egg and Cheese
Makes 2 huge, yummy, gooey sandwiches.
4 slices bacon, halved crosswise
4 thick slices brioche or rustic white bread
4 teaspoons quince paste (optional)
2 slices gruyere cheese
4 teaspoons mayonnaise
2 large eggs
Coarse salt and freshly ground pepper
1. In a large skillet, cook the bacon until crisp over medium heat; transfer to paper towels to drain. Pour off the excess fat into an oven-proof glass bowl or tin can.
2. Return the skillet to medium-low heat. Add the bread slices, turning to coat in the bacon fat, and cook until crisp and golden, about 2 minutes per side. Transfer to a work surface. Spread 2 slices bread with the quince paste, if using, and then top with a slice of gruyere; spread the mayonnaise on the remaining 2 slices bread.
3. In a small nonstick skillet, heat 1 teaspoon reserved bacon fat over medium-low heat. Crack open 1 egg over the skillet and cook until the whites set, about 2 minutes; season with salt and pepper. Gently slide a spatula underneath the egg and flip the egg over to cook for 30 seconds more. Slide the egg onto a gruyere-topped bread slice. Repeat with more bacon fat, the remaining egg and gruyere-topped bread slice.
4. Arrange 4 pieces bacon on top of each egg and set the remaining bread slices into place, mayonnaise side in. Serve immediately.
Dress it up: Shave a brick of gruyere cheese using a vegetable peeler for a more gooey, elegant sandwich.