I’m always and forever helpless in the face of a tuna melt – my favorite diner food after bacon egg and cheese on a roll – so I am doing that thing I do with classic recipes that are near and dear to my heart. And by that I mean I am messing with success by trying as many different spins as I can think of in an effort to eat as many tuna melts as humanly possible. In this case, I added a secret ingredient that had the Southern husband extremely concerned about his dinner prospects that night…but I’m happy to report that it turned out creamy, dreamy and delicious. Want to to take your tuna melts to luxurious new heights? Let’s make it!
In my experience, there are very few things that can’t be improved by putting bacon and eggs on them. Pasta. Muffins. Grits. BLTs. The egg turns into a lovely cream sauce, and the bacon is, well, bacon. However, I did know that I was skating on thin ice when I tried this with a burger. Sure, we all know the wonderfulness that bacon adds to the burger experience, but swapping out the ketchup for an over easy egg? Would it work? Could it work? I’m guessing you know the answer.
It’s Saint Patrick’s Day Eve (yes, that is a thing!) and all over the land, giant hunks of corned beef are brining and simmering and generally getting ready for the corned beef and cabbage-fest that is about to happen. I can smell the delicious aroma of my mama’s corned beef all the way from three miles up the road from her As We Speak. And tomorrow, after the pints have been drained and the corned beef and cabbage has been eaten and the soda bread is reduced to crumbs and we’ve all sung Molly Malone a time or two….there will STILL be corned beef left over.
One of my favorite, favorite, favorite sandwiches is the classic bacon egg and cheese on a roll. You know, the same one that is on every great diner menu you’ve ever seen, and I’ve also had some terrific ones at a few fancy restaurants as well. And while I’ve done my own more exotic version of this recipe, sometimes I just get a craving for the old classic. With a few little modifications of my own…so here we go!
Every once in a while I get an unreasonable, unstoppable, crazy need to make a specific something that I have never made before. I have no idea why this happens, but once it does I can’t rest until I make whatever it is. This sometimes leads to flagrant violation of what is known in ourRead More & Get the Recipe
I do love to mix things up recipe-wise on this blog. Lasagna Cupcakes, Bacon Cinnamon Rolls, Chocolate Merlot Tarragon Truffles…there’s really not too many culinary boundaries that I’m not willing to jump right over. But every once in a while I get a yearning for a tried and trusted classic, and one of my favoritesRead More & Get the Recipe