Sunday Morning Brunch Breakfast Panini

I think our panini press grilled has been one of my family’s best investments. Not only can one grill any thing on it, from bacon to slices of eggplant, but it instantly makes any old sandwich infinitely better. It really allowed me to get creative  with what I could make on it.

My friends will come over for lunch all the time just to make an infamous Goldstone panini (blog post of  several of my panini recipes to come). This panini recipe is special as it makes any breakfast sat brunch absolutely brilliant, and therefore, it deserves its own post.

Now, if you don’t have a panini presser, don’t worry! You can still make this delicious recipe; you’re just going to have to use a frying or grilling pan.

Ingredients: (makes 1 panini)

2 slices of bread (my favorite is Balthazar’s whole grain loaf, or like Chris, you can use a fresh croissant from your local bakery)

1 egg (2 if you’re just used the egg whites)

Salt and pepper to taste

1-2 slices of bacon (I prefer turkey bacon)

Gruyère cheese

2 slices Roman tomato

2-3 slices avocado

First, grill your (turkey) bacon. I like it best when it’s done on a BBQ, but the panini griller makes grilling it really convenient, and you still get that smokier flavor from the ridges in the griller. Once again, if you don’t have this machine, a frying pan will more than suffice (and I recommend using a grill pan if you have one). Once they are grilled, lay the strips down on a paper towel to absorb all extra grease.

While the bacon cools slightly, lay out your two slices of bread. First place your tomato and avocado slices on one of the bread slices. Then add the cheese followed by the now slightly cooled (and degreased) bacon.

Now it’s time for the eggs. I’m going to share my grandma’s trick for quick and easy, fluffy scrambled eggs. You may be skeptical at first, but I promise you, this method of cooking them makes the fluffiest eggs.

Crack you egg into a small jug (or large mug) and add a splash of milk. The trick to getting just the eggs whites is to crack the egg shell into two halves over your jug. Pour the yolk back and for between the two halves while the egg whites drip into your mug. Continue this until you are just left with the yolk and the shell.  Then add salt and pepper to taste.

Now for the most important part – the whisking! The more you whisk your eggs (and the more bubbled there are), the lighter, airier, and fluffier they will be. And, the big secret to this trick is – using your microwave! The power of everyone’s microwaves varies, so I’m going to advise everyone to put their eggs in for 20 seconds, take it out, stir it with a fork (essential for the scrambled part), and to continue this process until your eggs are cooked how you like them. Quick and easy, fluffy eggs. No oil or grease or sticking to the pan.

Add your scrambled eggs on top of the bacon (any overflow that won’t fit is for nibbling) and pop on the other slice of bread. Squash it down slightly, and you’re ready for the panini presser! Grill for about 5 minutes or so, or longer if you like it extra toasty.

This delicious breakfast panini is to die for – perfect for a Sunday morning (especially if you’ve had a wee bit too much to drink the night before, in which case I suggest going all out with bacon, croissant, whole eggs and all). But it can actually be quite a healthy meal, with the right choices, and still taste fantastic. For example, I prefer to use whole grain bread, egg whites, and turkey bacon. But however you decide to make it, it’s bound to brighten your morning. Enjoy!