Holiday Breakfast Sandwich

Christmas came early this year with this bad boy. I honestly can’t say enough good things about it.

Makes two sandwiches.

Ingredients

For the cranberry habanero chutney:

  • 6 oz fresh cranberries
  • 1 habanero pepper, minced
  • 1/2 cup sugar
  • 1/2 cup water
  • Splash of white wine vinegar
  • Pinch of salt

For the sandwich:

  • 6 slices thinly sliced prosciutto
  • Handful of large dinosaur kale leaves, stems removed
  • Olive oil
  • 3 tbsp mayonnaise
  • 1 garlic clove, minced
  • 2 ciabatta rolls
  • 2 slices smoked cheddar (or other cheese)
  • 2 large eggs
  • 1/4 cup cranberry habanero chutney

Directions

  1. To make the cranberry habanero chutney: add all of the ingredients in a medium saucepan or small skillet. Bring to a boil, reduce heat to medium-low, and simmer for 15-20 minutes, stirring occasionally. Remove from heat and let cool to room temperature (if you make it beforehand, it’ll keep in the fridge for at least a week).
  2. While the chutney is simmering, preheat the oven to 400 degrees. Line a large cookie sheet with parchment paper and add the prosciutto and kale leaves in one even layer (use two baking sheets if they won’t fit without overlapping). Drizzle the kale with a bit of olive oil. Bake for 10-15 minutes, until the prosciutto has started to curl around the edges and the kale is slightly browned but not burnt. Remove from the oven and let cool (the prosciutto will continue to crisp up as it cools).
  3. Whisk the mayonnaise with the minced garlic. Set aside.
  4. Slice the ciabatta rolls in half and grill in a grill pan (or toast in a toaster oven or under the broiler).
  5. In a nonstick pan over medium heat, crack the eggs into the pan and cook until the whites are set.
  6. Assemble the sandwiches. Divide the cranberry habanero chutney between the two sandwiches, spreading it on the bottom halves of the rolls. Divide the garlic mayo between the two sandwiches, spreading it on the top halves of the rolls. Add half the cheese, half the crispy prosciutto, one fried egg, and half the crispy kale to each sandwich. Enjoy immediately.

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