Open-Faced Poached Sandwich
Ozo Open-Faced Poached Sandwich
INGREDIENTS:
Hollandaise Sauce
-3 Egg Yolks
-1 ½ tsp Lemon Juice
-¾ cup Greek Yogurt
-½ tsp White Wine Vinegar
-1 tsp Dijon Mustard
-1 pinch Paprika
-1 Tbsp Olive Oil
Sandwich
-2 Original Ozo Breakfast Patties
-2 slices rustic Sourdough bread
-Cooking Spray
-2 Eggs
-1 cup Spinach
-2 Radishes, thinly sliced
-1 Avocado, sliced
-1/2 Tbsp Butter
-Everything Bagel seasoning
-Salt & Pepper
[makes 2 Breakfast Sandwiches]
INSTRUCTIONS:
Hollandaise Sauce: Hollandaise sauce is typically cooked using a double boiler pot, but if you don’t have one, you can use a large pot with a strainer sitting on top. Fill the pot with simmering water and set a heat-proof bowl (glass works really well) in the strainer. Add the Egg Yolks and Lemon Juice and whisk together until well combined. Whisk the mixture frequently as it heats, until the sauce has thickened (this can take about 15-20 minutes). The sauce should be the consistency of thick ribbons when it’s ready. Whisk in the Greek Yogurt, Dijon Mustard, White Wine Vinegar, Paprika and Olive Oil until it’s all incorporated and remove from heat. Set bowl aside while you prepare the sandwiches.
Sandwiches: For the perfect poached eggs we like to use Poach Pods and cook the eggs for 6 minutes. If you don’t have access to those, grab a large saucepan and fill with 3-4 inches of water. Bring the water to a simmer and gently crack your eggs into the water one by one (the slower you let the egg slip from the shell into the water, the better). Cook until the egg whites are completely set (about 5 minutes) and remove from water with a slotted spoon. When you slice or bite into this sandwich, your yolk should be soft enough to run. While the eggs are cooking, heat a separate medium-sized frying pan over medium-high heat and give the pan a spray. Add 2 Regular Ozo Ground Patties, spaced evenly apart. Cook 2-2 ½ minutes on each side, turning a few times until each patty is golden brown. Toast your sourdough slices and spread each slice with ¼ Tbsp of Butter. Add half of your Spinach, Avocado slices, Radish slices, 1 Ozo Patty and 1 Poached Egg onto one slice and repeat with the second. Cover each open-faced sandwich with your homemade Hollandaise sauce and sprinkle with Everything Bagel seasoning. Add any additional Salt & Pepper for taste as needed.
