Problem was the yolk broke when I cracked the egg so I didn’t get that nice egg shot with the yolk standing up looking all pert and sassy. It still looks pretty sexy though, flowing out into the chasm created when I sliced into the sandwich. And dipped in salsa, who cares what it looks like? Tastes perfect.
It is my birthday, and being as such I giving myself the present of naming a sandwich I invented myself after myself.
I’m so generous.
I actually woke up one morning thinking of this sandwich. THAT was a new one. I wasn’t even hungry.
I was just coming to, rolling about in my bed as I do and thinking about the Croque Madame I made, and how it would use up at least one of my eggs before they went bad. But I was also thinking spicy. And thus was born this southwest-ish version. Call the tex-mex Croque. Call it the Croque Ellen.
And now, my dears, I will not even attempt to amuse you anymore as I must scurry off to Lock and Key and have toast to me. Bourbon time.
This is not so much a recipe as a recommended assemblage.
The Croque Ellen
2 pieces of bread
About an ounce of cheese
Toast yer bread. Layer salsa, cilantro, spinach and cheese as you see fit. If you don’t care for bread that is te least bit soggy be careful with the salsa, or maybe wait and just add on the side later. Cut a circle out of top slice but leave it in place for now. Put some cheese on top. Put it in the oven broiler for about two seconds to melt. Take the circle out and crack an egg in there. Broil until done. Or be like me and realize everything else is going to burn before the egg is done as I’d like. Put in microwave to finish cooking. Yea. So good.