There’s nothing like a good breakfast sandie — which is slang for sandwich Down Under — to set you up for the day.
Prior to getting involved in the food industry, I had never been a morning person. However, as a young apprentice cook, I would wake up at 4:30 a.m. to arrive at cooking school at 6 a.m.
Now, all these years later, I love getting up before dawn and being the early bird. After taking my dogs for a walk, I have a double shot of espresso with a touch of frothed milk while these delicious breakfast sandwiches are being heated up on the griddle.
Since the sandies have been prepared ahead of time and frozen, it really only takes a few minutes before I can take them to go.
An easier reheating option is to put them in the microwave for one to two minutes or until the cheese has melted. Be sure to place them on a piece of paper towel to absorb added moisture from the thawing.
Using your choice of sliced bread, croissants, biscuits or English muffins, spread butter on one side and toast each using a panini press or griddle. Whisk a few eggs with salt and pepper and a tablespoon per egg of water and/or heavy cream. Melt a teaspoon of butter on a non-stick egg pan, pour in the egg mixture and cook on medium heat until they do not appear to be runny. If you have any leftover frothed milk from your macchiato or cappuccino, fold into the egg mix prior to scrambling for the ultimate smooth and soft eggs.
I like to use a thin layer of egg so that it can be folded, as it sits easier on the bread when assembled.
I love adding some pre-sliced ham or turkey, sliced cheddar and a scoop of ready-made guacamole.
To assemble, start to layer on one slice of bread, placing the cheese slice first, then eggs and then meat. On the remaining piece of bread you can be as creative as you like by adding peppers (such as hatch chiles), apricot jam, fig spread, mustard and so on.
Wrap each sandie individually in foil and put in freezer bags.
When you’re ready to eat them, remove them from the foil and heat them up in the microwave, toaster oven, pan or griddle. They can stay in the freezer for up to four weeks.
Massimo De Francesca is the executive chef of Kimpton Seafire Resort + Spa.