Croque matin with salami, goat cheese & fried egg Recipe

Name: Croque matin with salami, goat cheese & fried egg
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 portions
Ingredients: 4 cracked rolls, cut in half lengthwise; 24 slices Genoa salami or capiccolo; 90 mL (6 tbsp.) Compliments Fine Herb Goat Cheese; 4 Italian tomatoes, each cut into four slices; 8 slices Swiss Cheese; 8 toothpicks; 30 mL (2 tbsp.) butter; 8 eggs; 2 mL (½ tsp.) salt; 2 mL (½ tsp.) pepper; 500 mL (2 cups) arugula

Ingredients

4 cracked rolls, cut in half lengthwise
24 slices Genoa salami or capiccolo
90 mL (6 tbsp.) Compliments Fine Herb Goat Cheese
4 Italian tomatoes, each cut into four slices
8 slices Swiss Cheese
8 toothpicks
30 mL (2 tbsp.) butter
8 eggs
2 mL (½ tsp.) salt
2 mL (½ tsp.) pepper
500 mL (2 cups) arugula

	PREP TIME 5m	COOK TIME 15m	TOTAL TIME 20m
YIELD 8 portions

Instructions

In a toaster oven, toast cut side of rolls.
Fry salami or capicollo in a skillet, about 2 minutes per side.
Spread rolls with 10 L (2 tsp.) goat cheese.
Cover with 3 slices salami or capicollo, 2 slices of tomato, and 1 slice of Swiss cheese.
Transfer rolls to a dish. Insert a toothpick into each one.
Cover and set aside.
In the same skillet, melt butter.
In two batches, break eggs into skillet and season with salt and pepper.
Fry 3 or 4 minutes.
When the egg white is firm and the yolk still soft and bright, transfer gently to a plate.
Divide arugula between the 8 sliced rolls, place a fried egg on top, and serve.