Categories
Easy Recipe

Quick And Easy: The Grilled Cheese Eggsplosion (Grilled Cheese With Fried Eggs Cooked Into the Bread) Recipe

Egg-in-a-hole has long been one of our favorite breakfasts: Cut a hole out of a slice of bread, cook in butter, break an egg into the hole. Following a brilliant idea we first saw on Reddit, we decided to try building a grilled cheese sandwich out of two of those bad boys—and deliciousness ensued.

What happens if you build a grilled cheese sandwich out of two eggs-in-a-hole? Gooey, explosively messy deliciousness.

  • Makes 1 sandwich
  • 15 minutes

  • 15 minutes

Ingredients

  • 2 slices hearty sandwich bread
  • 2 tablespoons butter (1 ounce; 30g), divided
  • 2 eggs
  • Kosher salt and freshly ground black pepper
  • 2 slices American, cheddar, and/or Jack cheese

Directions

  1. 1.

    Cut a circle out of the center of each slice of bread using a small empty can, a biscuit cutter, or the ring from a Mason jar.

  2. 2.

    Melt half of butter in a large nonstick or cast iron skillet over medium heat until foaming subsides. Add both bread slices, break an egg into each, season with salt and pepper, and cook, swirling occasionally, until bread is golden brown on bottom side, about 2 minutes.

  3. 3.

    Add remaining butter and carefully flip both slices of bread, making sure the eggs don’t break. Add a cheese slice to the top of each bread slice. Cook, swirling pan occasionally, until golden brown on second side.

  4. 4.

    Close sandwich with cheese inside and continue to cook, flipping occasionally, until eggs are soft-cooked and cheese is melted, about 1 minute longer. Serve immediately.

Categories
Easy Recipe

Mapo Beans (White Beans Cooked in the Style of Mapo Tofu) Recipe

Mapo Beans (White Beans Cooked in the Style of Mapo Tofu) Recipe

With a lot of people stocked up on dried beans, we’ve been working on a number of recipes to put a batch o’ beans to good use. Of course, nicely cooked beans are delicious on their own with a drizzle of peppery olive oil and a hunk of crusty bread for dipping. But with every day feeling just like the last right now, introducing some variety at meal times without creating a ton of extra prep work in the kitchen feels more important than ever. Enter, mapo tofu-style white beans.

A quick-cooking riff on mapo tofu that’s perfect for using up cannellini from a big batch of cooked dry beans.

  • Serves 2 to 3
  • 10 minutes

  • 15 minutes

Ingredients

  • 1/4 cup (60ml) vegetable oil, divided
  • 4 ounces (115g) ground pork or beef
  • 1 tablespoon (17g) doubanjiang (Chinese fermented broad bean-chili paste; see note)
  • 1 1/2 teaspoons (2g) finely ground dried Chinese chilies (see note)
  • 3 medium garlic cloves, finely grated or minced (about 2 teaspoons; 10g)
  • One 1-inch piece fresh ginger, peeled and finely grated or minced (about 2 teaspoons; 12g)
  • 4 scallions or 12 ramps (about 2 ounces; 55g), white and green parts separated and cut into 1-inch pieces
  • 3/4 cup (180ml) water
  • 2 cups (565g) cooked dry white beans (such as cannellini or Great Northern) with cooking liquid (see note)
  • 1 teaspoon (2g) Sichuan peppercorns, finely ground (see note)

Directions

  1. 1.

    In a large saucepan or wok, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Add ground meat and cook, breaking up meat and stirring constantly with a wooden spoon or wok spatula, until meat is cooked through and just beginning to brown, about 2 minutes. Using a slotted spoon, transfer meat to a small bowl or plate and set aside.

  2. 2.

    Lower heat to medium, add remaining 3 tablespoons (45ml) oil to now-empty saucepan or wok, and heat until shimmering. Add doubanjiang and cook, stirring constantly, until mixture is very aromatic, about 30 seconds. Add ground chilies and continue to cook, stirring constantly, until mixture is aromatic and chilies have stained the oil dark red, about 30 seconds. Transfer 2 tablespoons (30ml) chili-oil mixture to a small heatproof ramekin or bowl and set aside.

  3. 3.

    Add garlic, ginger, and scallion or ramp whites and cook, stirring constantly, until mixture is very aromatic, about 30 seconds. Stir in water, beans and their cooking liquid, and cooked meat, and bring to a simmer. Reduce heat to maintain a steady but gentle simmer and cook until mixture is thickened slightly and heated through, 3 to 5 minutes. Add scallion or ramp greens, stir to incorporate, and cook until just softened, about 30 seconds.

  4. 4.

    Divide stew between individual serving bowls, sprinkle with ground Sichuan peppercorns, and serve, passing reserved chili oil for drizzling at the table.