My Recipe for Camembert Grilled Cheese Sandwich

Happy National Grilled Cheese Day!  What better day to make a grilled cheese sandwich than today!   I found out it was NGCD just this morning, so I decided to make grilled cheese sandwiches for lunch.  I used whatever cheese I could find in the fridge.  I happened to have Camembert cheese, but you could use brie too; the two are pretty much interchangeable. 

Here is my recipe for a gourmet grilled cheese sandwich...

Camembert Grilled Cheese with Caramelized Onions (for one)

Ingredients

2 slices of quality multi-grain bread

butter for spreading

Camembert cheese 

1 onion, thinly sliced

1tbsp butter

pinch of salt

pinch of ground black pepper

Directions

To make the caramelized onions, melt 1 tablespoon of butter in a skillet over medium heat.  Add the sliced onions, salt and pepper. Stir over medium-low heat for approximately fifteen minutes until onions are soft and golden brown.  Remove from heat and set aside.

Next, butter just the top and bottom side of your multi-grain bread (only the sides you will be grilling).

Cut the cheese horizontally to cover the entire slice of bread (as you can see, my Camembert had been cut into before).

Add the previously caramelized onions to your cheese.  Cover with buttered top slice.

In a large, non-stick skillet, over medium-low heat, add your sandwich and press down with a spatula.  Cover with lid and grill for 2-3 minutes.  Uncover and press down with spatula again and turn over.  Press down with the spatula again and grill for 2-3 minutes; cover with lid. When both sides are done and cheese is melted throughout, remove from heat, and serve immediately.  The entire process should only take about six minutes.

You can serve it on a plate like this...

...or like this!  Either way it is DELICIOUS!  

It was the perfect lunch for a day like today!   We've been hiding indoors from the ice and cold.  Here are a few pics I took this morning from last night's ice storm.

Our icy crab apple tree

Looks more like a jail, than a bird house now

The bird feeder, entirely covered with ice.

The poor little birds!

I wanted to tell you, also, that this is my 99th blog post.  My next post will be my 100th!  In celebration, I will be having a give-away, so stay tuned for that!  

Happy Friday, everyone!  Thank you for stopping in.  Hope you all have a wonderful weekend! 

 

Oven-Baked Eggs-Recipe for One

Today, I want to share with you,  my recipe for baked eggs.  This is a favorite dish I like to prepare for my lunch.  Not only is it healthy; it is delicious, filling and always looks so darn pretty!  

Ingredients:

butter for greasing dish

1 tbsp table cream (10% m.f)

2 or 3 kale leaves; rinsed, chopped, stems removed

6 slices of pepperoni or chorizo

2 large eggs

salt

fresh ground black pepper

fresh thyme (optional)

* keep in mind that the kale leaves may seem like a lot, but they will wilt and shrink while baking 

*you can replace the kale with spinach leaves if you prefer; both are delicious!

Directions:

• Preheat oven to 375 degrees Fahrenheit
• Grease inside of a small 5 inch oven-safe dish (square or round) with butter
• Add 1 tablespoon of cream to bottom of dish
• Place chopped kale leaves over top (sprinkle with salt & pepper if you wish) 
• Add sliced pepperoni or chorizo
• Gently crack both eggs on top
• Sprinkle with salt and pepper and thyme, if so desired

• Place your dish onto the middle rack of your preheated oven
• Bake for 20 minutes if you prefer your yolks firm.  If you like them a little runny, 15 minutes should do the trick.

Remove your dish from the oven and let it cool for a couple of minutes before you dig in.  

You can remove the baked eggs onto a plate, but I prefer to eat mine right from the dish!  

Happy Tuesday!