Begin your morning with the exquisite flavors of our open-faced artichoke & arugula sandwiche, crowned with a sunny-side-up egg. A delightful breakfast experience awaits, promising a burst of freshness and indulgence.
It’s that time of year again.
When, the dreaded word “allergy” is spoken every 2.2 seconds. Allergies are mega annoying. Like more annoying than that kid that puts his finger right next to your arm and repeatedly says, “I’m not touching you. I’m not touching you. I’m not touching you.”
Sometimes I wish it was socially acceptable to upper-cut Mortal Kombat style those kids. And yes, I realize by making that statement Mr. B and I will have the most annoying children on the planet someday. Karma is bio-tch.
Besides dealing with allergies this time of year, on the flip side, it’s time to get Grier Groceries back up and running. Last year was a HUGE learning curve. We may or may not have totally goobered the watering system and caused the tomatoes to rot. Oops!
We did learn that generic soil is no bueno. It pays to buy the good stuff. Plus, we really want to compost this year so our veggies will have super powers. So, if you have any tips/tricks on that stuff pa-lease send them our way!
This year we are planning on growing herbs, tomatoes, banana peppers, and jalapenos. Also, I really want to try and grow some kind of lettuce like arugula. OH, and speaking of arugula, did you know it is now in season? And that it goes perfectly as a stunning garnish on these open-faced artichoke sammies? Is there anything better than a runny egg, cheese, and spicy kick from arugula? I think not.
Well, besides Chuck Noriss-ing your allergies.
Season Eating Series:
My talented and fantastic friend, Becky, author of The Vintage Mixer, and her husband Josh, are showing us that eating seasonally can be fun! Each month they will provide a Seasonal Produce Guide, which you can save on your iPhone or desktop so you can get in the seasonal eating spirit.
Not only do they provide a beautiful illustration each month like the one above, you can also join me and a few fabulous food bloggers who are serving up seasonally inspired recipes. Follow us on Instagram and tag your photos with the #eatseasonal hashtag!
for the sandwiches:
4 thick slices brioche
4 eggs
2 tablespoons olive oil
1 cup baby artichokes in oil, drained
1 cup fontina, shredded
2 shallots, sliced thinly
1 1/2 cups fresh arugula
salt and pepper to taste
for the lemon aioli:
1 cup mayonnaise
1 garlic clove, minced
zest of lemon
squeeze of lemon juice
salt and pepper to taste
for the sandwiches:
Preheat oven to 400 degrees. Place four slices of the brioche on the baking sheet. Spread some of the lemon aioli on each slice. Then, top each slice with 1/4 cup artichokes, shallots, and 1/4 cup fontina. Bake for about 5 minutes or until golden brown and bubbly.
Meanwhile, heat olive oil to medium heat in a skillet. Crack four eggs into pan and cook until the tops of the eggs are white. Remove skillet from heat. Place one egg on top of sandwich. Garnish with arugula, s&p. Serve immediately.
for the lemon aioli:
In a small bowl, combine mayo, garlic, lemon juice, lemon zest, and s&p. Stir to combine.
