Smoked Salmon Goat Cheese Grilled Cheese with Asparagus and Fried Egg

Did you catch that wordy title? Let me break it down for you.

Smoked salmon. Fried Egg. Grilled Cheese.

Need I say more?

Smoked Salmon Goat Cheese Grill Cheese with Asparagus and Fried Egg
Smoked Salmon Goat Cheese Grill Cheese with Asparagus and Fried Egg
Smoked Salmon Goat Cheese Grill Cheese with Asparagus and Fried Egg
Smoked Salmon Goat Cheese Grill Cheese with Asparagus and Fried Egg
Smoked Salmon Goat Cheese Grill Cheese with Asparagus and Fried Egg
Smoked Salmon Goat Cheese Grill Cheese with Asparagus and Fried Egg
Smoked Salmon Goat Cheese Grill Cheese with Asparagus and Fried Egg
Smoked Salmon Goat Cheese Grill Cheese with Asparagus and Fried Egg

Smoked Salmon Goat Cheese Grilled Cheese with Asparagus and Fried Eggfrom Taste Spotting

makes 1 sandwich

Ingredients1 tbsp softened butter 2 slices wheat bread, cut into rounds, about the diameter as an English Muffin 3-4 slices smoked salmon thinly slicked red onion roasted asparagus cut into 5 or 6 pieces that are 3- to 4- inches long (see below to roast asparagus) 1-2 tbsp grapeseed oil for cooking 1 fried egg salt and pepper to taste

Spread one side of each slice of bread with butter. Spread the other side of each slice of bread with goat cheese. Carefully arrange slices of smoked salmon on top of the cheese on one of the slices of bread. add a few slices of red onion.  Arrange the roasted asparagus on top, then close the sandwich with the other slice of bread.

Heat about 1 tablespoon grapeseed oil in a frying pan over medium low heat. Place the sandwich in pan and press down gently with a spatula. Cook until the bread on the bottom is toasted brown. Flip the sandwich over and cook until bottom is toasted. Note: The goat cheese will get soft, but won’t “melt” like other melt-y cheeses.

Remove the grilled sandwich from the pan and place on plate. Top with sunny-side up egg. Sprinkle with cracked black pepper and flaky sea salt.

Roasted Asparagus

Preheat oven to 400° F.

Wash and dry asparagus, trim the tough ends off the bottom. Place stalks on a baking sheet in as close to a single layer as possible. Drizzle about 2 tablespoons olive oil per pound of asparagus. Rub stalks gently to spread the olive oil. Season lightly with salt and pepper.

Roast in oven until stalks are tender and starting to brown, about 20 minutes.

Banana Muffins

I love banana nut muffins. I love toffee. In theory, the "Banoffee Cupcakes" (or Banana Toffee muffins) by Not Your Momma's Cookie, should have been heaven in my mouth.

Banana Muffin
Banana Muffin

Unfortunately, somewhere between the condensed milk filling and the cream cheese frosting, something went wrong.  I knew a second bite would have taken me to hell: the dentist chair in cavityville. I recommend changing the filling into a dip. You can gauge how much of the filling you get with each bite.

Banana muffin
Banana muffin

The muffin was delicious on its own, and it was even more heavenly with some toffee sprinkled on it.

The recipe for the banana muffins is below, but if you're up for the sweetness, click here: Not Your Momma's Cookie.

Banana Muffins

2 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda ½ tsp baking spice (substitute: cinnamon) ½ tsp salt 4 eggs 1 cup vegetable oil 1⅓ cup white sugar 4 large overripe bananas, mashed well

Preheat oven to 350 degrees. Line a muffin pan with 24 cupcake liners.

In a medium bowl, whisk together flour, baking powder,  baking soda, baking spice, and salt. Set aside.

In a large bowl using a hand mixer, mix the eggs, vegetable oil, sugar, and mashed bananas on medium speed until smooth. Gradually stir dry ingredients into banana mixture. Spoon into cupcake liners.

Bake for 20-24 minutes or until toothpick inserted in center of a cupcake comes out clean. Do not overbake.