Pesto, bacon & fried egg sandwich

in Breakfast, Savoury, Small bites, Taste -

Pesto, bacon & fried egg sandwich

Well, would you look at this post title? Some of my favourite words ever, all together: pesto, bacon & fried egg sandwich. I could really write (and eat) this all day. And actually, I did, I spent a whole day this summer having this for breakfast, lunch and dinner. It’s that good (and that easy).

Pesto, bacon & fried egg sandwich

Pesto, bacon & fried egg sandwich

The last few recipes I’ve shared followed that same route: really good and really easy. Small bites, quick desserts and salads, filled with delicious late summer vegetables, lots of textures, lots of freshness and beautiful colours. Honestly, it’s no surprise. See, after a long Greek summer and only a week back in London, I found myself on the West Coast, tasting super fresh and seasonal food*, mostly in sweltering temperatures. As much as I love this easy-breezy-summery way of eating, I also can hardly wait for fall food: hearty recipes, delicious and super comforting as well.

Pesto, bacon & fried egg sandwich

Speaking of comfort food which is also easy and fresh, I can’t think of anything better than pesto. Actually, no, I can: pesto with eggs and bacon. Hear me out: lots and lots of fresh basil, pine nuts & parmesan for the perfectly delicious pesto; salty bacon slathered with some sweet honey and baked till crispy; a big slice of chargrilled, marinated red pepper and to finish things off like a star, a fried egg, tucked between two delicious slices of sourdough. You got all that? Seriously, if you can think of anything better as far as (I still want it to be summer) comfort food, let me know. I’ll get on it right away. In the meantime: pesto, bacon & fried egg sandwich FTW.

Pesto, bacon & fried egg sandwich

Pesto, bacon & fried egg sandwich

For the pesto:

1 big bunch flat leaf basil, washed

1/2 cup grated parmesan

1/3 cup pine nuts

freshly ground black pepper

sea salt flakes (if necessary)

1/2 cup extra virgin olive oil

per sandwich:

2 slices sourdough

1 slice chargrilled red pepper (or about 1 heaping tablespoon chopped ones)

3 slices bacon

1/2 teaspoon honey

freshly ground black pepper

1 egg, cooked to your liking (I’d recommend fried)

To make the pesto, place all the ingredients except the olive oil in a food processor and pulse until a thick paste forms. Slowly add the olive oil while the food processor runs and adjust the quantity depending on the consistency you want (you may not use all of it, or you may need more).

Coat the bacon slices with some honey and freshly ground pepper. Place a medium-sized pan over high heat and fry the bacon until crispy. Place on a kitchen paper-lined plate.

To assemble the sandwich: spread pesto on both bread slices. Top one of them with the bacon slices, red pepper(s) and fried egg. Top with the second slice of bread (pesto side in), cut in half, dig in.

 

Food for thought

in More -

Food for thought

After a dreamy four day stay in Big Sur, we hit San Francisco and spent the last couple of days in Napa Valley. Even though I think I’ve left part of my heart in Carmel, these two days in the wine country have probably been my favourite. The scenery, the vines and cypress trees, the fragrant air and gorgeous weather have absolutely enchanted me- not to mention that a time spent drinking beautiful wine and eating the best seasonal food is always a time very very well spent. We’re off to Yosemite in a couple hours, where we’ll spend just over a day before heading back to our base, LA. I can’t wait to take in all the views to come and I’m quite excited for the hikes we have planned, but I’m still stuck in a wine state of mind- hence today’s Food for thought. Cheers to great weekend, y’all! [READ MORE]

Aubergine, garlic & feta stuffed loaf

in Savoury, Taste -

Aubergine, garlic & feta stuffed loaf

Every September, I’m dreading the whole back to school transition: until my work schedule is all figured out and most of my boring everyday affairs are in order, I’m constantly in a mild frantic state. At the same time, I love going back to parts of my routine, especially those involving exercising, eating and cooking. Even more so, I’m looking forward to the activity which involves the latter two, plus our friends: casual dinners at home.

Aubergine, garlic & feta stuffed loaf

Aubergine, garlic & feta stuffed loaf

One of my favourite things to make is a stuffed loaf- from a classic garlic & parmesan to this one, it really does not get easier and more delicious than this. When I first made this aubergine, garlic & feta stuffed loaf back home, I used the most delicious aubergines from our Friday farmers market, parsley from our pots and the best hand model ever, my sis. I’m now really looking forward to making it for our friends too, once we’re back from California and just in time to catch the summer’s last aubergines.

Aubergine, garlic & feta stuffed loaf

Aubergine, garlic & feta stuffed loaf

So, grab your favourite loaf (crunchy on the outside and soft on the inside is best) and get ready: aubergines, grilled for that perfect smoky flavour and mashed with garlic- a match made in heaven; salty feta and cream cheese for smoothness, lots and lots of fresh parsley, freshly ground black pepper and extra virgin olive oil too. Just perfect for stuffing our chubby, crusty, pillowy loaf and then our friends.

Aubergine, garlic & feta stuffed loaf

Aubergine, garlic & feta stuffed loaf

INGREDIENTS

3 small aubergines (or 1 medium)

3 garlic cloves

2 1/2 tablespoons fresh parsley, minced

1 1/2 cup feta cheese, crumbled

4 tablespoons low fat cream cheese

1 tablespoon extra virgin olive oil

sea salt flakes and freshly ground black pepper, to taste

METHOD

Preheat the oven to 200C (180C for air) and line a baking sheet with parchment paper.

Prick the aubergines with a fork and grill them until soft (you can do this on a grill, placing them on top of a hob or in the oven). Peel the skin off and mash the flesh using a fork.

In a medium bowl combine the aubergine mash with the rest of the ingredients.

Slice the loaf thickly (not all the way down) and spread the mixture between the slices.

Drizzle with some extra olive oil, wrap in foil and bake for 20′. Remove the foil lower the heat to 180C (160C for air) and bake for an additional 10′, or until your loaf is a lovely golden brown.

Remove from the oven and serve right away.

 

 

Food for thought

in More -

Food for thought

We’ve been in LA since Wednesday and I’m already kinda in love with the place. The weather, the palm trees, the iconic landmarks and beautiful houses, plus the delicious food I’ve tasted so far, have all stolen my heart. Our schedule for the next couple of days will include a couple hikes up the hills and a day in Malibu, before we head up to Big Sur and Napa for a week. Hope you’re all having an equally inspiring time wherever you are. Happy weekend, y’all! [READ MORE]

Spicy tomato & corn dakos

in Savoury, Small bites, Taste -

Spicy tomato & corn dakos

With the exception of a super rainy, gloomy Saturday, the weather in London has been almost unseasonably sunny and hot- and the forecast for this week is similarly bright and promising. We won’t be around for it, but luckily California also promises a beautiful Indian summer. And while I kinda can’t wait for pumpkins and apples galore, I’m happy to enjoy the beautiful summer produce for a little while longer. My favourites at the moment: juicy tomatoes and crisp corn on the cob. [READ MORE]

Food for thought

in More -

Food for thought

We’re back in London and I really have lots of mixed feelings about it. Our tiny apartment feels tinier, yet cuter than ever and the city’s hustle and bustle is driving me crazier than before. Yet meeting up with friends and exchanging summer stories and being back in my kitchen makes it all worth it. Having something exciting to look forward to also helps: we’re leaving for our California honeymoon in a few days and I couldn’t be happier! We’ll start things off in LA and then working our way up the North. [READ MORE]

Kunefe

in Desserts, Taste -

Kunefe-5

I’m back y’all! The past couple of weeks have been spent in a frantic wedding prep haze, equally filled with joy, bickering, tension and excitement. We’re tying the knot in a couple of days and since I’ve now crossed off most of what needs to be done of dozens of lists, I’m finally ready to come back to my favourite place, with one of my favourite recipes: kunefe! [READ MORE]

Food for thought

in More -

Watermelon-1

I’ve spent the first half of this week in Athens, doing all sorts of wedding prep and cursing (over the heat and said prep); the second half was spent mostly by the beach, re-reading Around the World in Eighty Days, dreaming of India and Phileas Fogg as my wedding planner. Here’s to a dreamy, stress-free weekend! [READ MORE]