Open Faced by Karen Kaplan
February 3, 2018 by Jenny
Open Faced: Crostini, Tartines, and Other
Single-Slice Sandwiches by Karen Kaplan crosses international
borders to bring fresh, creative flavors to your breakfast, brunch,
lunch, or dinner. Discover butterbrote, montaditos, smørrebrød, and
other open-faced sandwiches that capture the essence of Germany,
Spain, Scandinavia, France, Italy, and other cuisines.
I’ve worked with Karen before testing recipes for other cookbooks
and was pleased she asked me to test for her own book. I made
several recipes and all were quick and delicious. German potatoes and fried eggs which we
are sharing today was a favorite of mine and Andrew loved the
Tuna fish salad. The recipes in Open Faced are perfect for entertaining too –
try an assortment of tartines for your next get together. It would
make a lovely hostess or a welcome to the neighborhood gift
delivered with an artisanal loaf of bread.
Special thanks to Gibbs Smith, the publisher, for providing three
copies of Open Faced in our contest below which is
open to our members worldwide and for sharing the following recipe
with us today.
German potatoes and fried eggs
(butterbrote)
Add this recipe to your Bookshelf (click the blue +Bookshelf button).
Makes 6
While pan-fried potatoes German style-that means with bacon and onions-are most often an accompaniment to meat, such as schnitzel, I thought they would taste great on bread topped with a fried egg. If you like a lot of potatoes, use large Yukon golds; if you like a bit less, use medium-size ones. This is a perfect hearty breakfast sandwich of the open-faced variety. And if you like breakfast for dinner, you will love this dish! If it’s drinking time when you serve this sandwich, try a German lager or British ale.
- 8 bacon strips, diced
- 1 large onion, diced
- 4 medium to large Yukon gold potatoes, finely diced
- Salt and freshly ground black pepper
- Sweet paprika
- 2 tablespoons (1/4 stick) butter
- 6 eggs
- 6 slices dark rye or pumpernickel bread
- 3 tablespoons minced fresh parsley, for garnish
Place bacon in a large, heavy skillet over medium heat and cook until thoroughly cooked to desired crispiness and fat has been rendered. Using a slotted utensil, transfer bacon from skillet to paper towels. Pour all but 2 tablespoons fat from skillet; reserve fat.
Add onion to the skillet with the fat and sauté until browned and a bit crisp, about 15 minutes. Using a slotted utensil, transfer onion to a bowl. Add some of reserved bacon fat to skillet if dry. Add potatoes to the skillet in a single layer and season with salt, pepper, and paprika. Cover and cook until potatoes are browned and tender, about 20 minutes, turning potatoes halfway through cooking process and adding additional fat to skillet if dry (if potatoes do not fit in a single layer, cook in batches or divide between 2 skillets). Stir bacon and onions into potatoes and cook for about 3 more minutes. Keep warm over low heat.
Meanwhile, melt butter in a large, heavy skillet over medium-low heat. Break in eggs and cook until whites are firm but yolks are still runny, or to your desired degree of doneness. Season with salt, pepper, and paprika.
Toast bread. Arrange toasts on a platter or individual plates. Mound potatoes atop bread. Place 1 fried egg atop each toast. Garnish with parsley and serve.
The publisher is offering three copies of this book to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 11th, 2018.
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