egg Archives - Ari's Menu

This truffle turkey club with a fried egg has roasted turkey, truffle mayo, crispy bacon, tomato, arugula and a perfect, drippy fried egg for the perfect combination of flavors and textures.

If you put an egg on a sandwich does that make it a breakfast sandwich? Or does the turkey make it lunch/dinner? I’m pretty sure it just makes it a sandwich for all meals, and that a drippy egg on just about anything makes it instantly 10x better. I know some people are freaked out by egg yolk, but I just think they’re missing out on one of the most delicious things life has to offer.

Okay, so you know those people that get their sandwich with just meat and cheese? I don’t understand that. I loooove sandwiches, but they have to be crazy, unique and have lots of different flavors. A delicious spread is mandatory, and bacon is always a plus. Add a drippy egg and you’ve made sandwich perfection.

For my sandwich I used Eggland’s Best eggs. Compared to regular eggs, Eggland’s Best eggs have 25% less saturated fat, 1o x more vitamin E, 4 x more vitamin D and 3 x more vitamin B12. Whoa! For more information on their nutrition, check out their nutrition info. I also use center cut bacon which is healthier than turkey bacon and about 20x better if you ask me. It all comes together to create the perfect, memorable sandwich.

Truffle Turkey Club {with a fried egg}

Recipe Type: Entree

Author: Ari Ziskin

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2 sandwiches

This truffle turkey club with a fried egg has roasted turkey, truffle mayo, crispy bacon, tomato, arugula and a perfect, drippy fried egg for the perfect combination of flavors and textures.

Ingredients

For the truffle mayo:
2 tablespoons light olive oil mayo
2 tablespoons nonfat plain Greek yogurt
1/2 teaspoon truffle oil
pinch sea salt
For the sandwich:
4 slices whole grain bread (I used gluten-free), toasted
truffle mayo
handful arugula
3-4 ounces sliced turkey
1 roma tomato, sliced
2 eggs, pan fried with a pinch each of salt and pepper
4 slices cooked center cut bacon

Instructions

To make the truffle mayo, whisk all ingredients together in a medium bowl. Taste and add more truffle oil and/or salt if desired. Assemble sandwich and serve immediately.

This post is sponsored by FitFluential on behalf of Eggland’s Best.

After working up an appetite during my run this morning, I invited Jason over to join us for breakfast. I was planning on making a skinnified eggs benedict, but I didn’t feel like bothering with making a healthy hollandaise sauce–I don’t know if I even like the stuff (can you believe I’ve never tasted it?!) So the next best idea was egg sandwiches–think McMuffin style.

I got work crisping up some whole wheat English muffins in the oven on ~~burn~~ broil.

That broil button can burn food in a second. Watch out. Luckily, today I kept a good eye on things!

Winston and Clementine made sure to keep their eyes out too. What fun is it to beg for burnt food?

Eventually, all the laying around got to be very strenuous for Clementine, so she got some rest.

I cooked one egg per sammie (I usually do an egg + a white for myself, but that was the last of the eggs). A while ago I bought these egg thingies special for making the perfect muffin size egg. I love kitchen things!

Topped each muffin side with freshly grated goat cheddar, and then cooked lean meat of choosing (turkey, canadian bacon, turkey bacon) and stuck back in the oven on ~~burn~~ broil until the cheese is melty.

I topped 1/2 with fresh tomato and my egg and the other half (that I did not put cheese on) with sunflower butter and fig jam. Half savory, half sweet! 🙂