Grubs Ooh La La Egg Sandwich Food

BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON

Steps:

• For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
• For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
• Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
• For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
• Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.
• For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side.

LA REINA SANDWICH

Steps:

• Preheat an offset smoker for cooking at 250 degrees F.
• Rub pork collar generously with dry rub. Place pork in smoker and cook, brushing with Honey BBQ Glaze every hour, until internal temperature reaches 150 degrees F, about 5 hours.
• Let rest for 15 to 20 minutes, then slice into 1/4-inch slices.
• Meanwhile, put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in smoker for 1 hour.
• Meanwhile, place onions in a medium saute pan with 2 tablespoons olive oil. Cook over low heat until onions are caramelized, soft and golden brown, 1 to 2 hours. Mash onions into a chunky paste.
• Slice open bolillo bread. Melt butter in a large saute pan or comal over medium-high heat. Place bolillo bread pieces in the pan cut-side down and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan. Place sliced pork collar into pan. Drizzle each side with Honey BBQ Glaze. Sear each side of pork for 2 to 3 minutes. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.) Build 6 open-faced sandwiches, spreading a generous layer of caramelized onion paste on each piece of bread, layering the pork on top, layering on smoked tomatoes and drizzling with Honey BBQ Glaze.
• For the BBQ sauce: Preheat an offset smoker for cooking at 225 degrees F.
• Whisk together the ketchup, vinegar, mustard, onion, Worcestershire, pepper, dry rub and granulated garlic in a stainless steel or cast-iron pot until smooth. Place in smoker to cook until darkened, medium-thick and the onions have softened, 4 to 6 hours. (Alternately, cook BBQ sauce in a pan on the stovetop over low heat, covered, 4 to 6 hours.)
• For the glaze: Whisk together honey with 2 1/2 cups BBQ sauce until smooth and creamy (save the remaining BBQ sauce for another use).

EMERIL'S FAVORITE FRIED EGG SANDWICH

Steps:

• Spread 1/2 tablespoon of the butter on 1 side of each slice of bread (3/4 teaspoon butter per slice).
• Heat a large skillet over medium heat and add the buttered slices, buttered side down. Push the bread to the side of the pan and add the remaining 1/2 tablespoon butter to the other side. Add the ham and egg to the buttered side of the pan, and season the egg lightly with salt and pepper. Using a spatula, pierce the egg yolk so that it runs. Cook until the egg begins to firm and the ham browns, about 30 seconds.
• Using the spatula, flip both the ham and the egg and cook for 30 seconds. Stack the ham and egg on 1 unbuttered side of the toast and top with the other slice, buttered side up.
• Place the egg sandwich on a plate. If desired, top with grated cheese or other toppings, and serve immediately.