Breakfast and brunch lovers will go crazy for author Jessica Harlan’s new aptly-named cookbook Crazy for Breakfast Sandwiches: 101 Delicious, Handheld Meals Hot Out of Your Sandwich Maker. Harlan features over 100 mouth-watering sweet and savory recipes from Classics (like Benedict To Go and Bacon Waffle Stack) to Meatless Mornings (try the Egg Sandwich with Herbed Ricotta and Arugula) to Dressed Up Brunches (Herbed Pancakes with Prosciutto and Eggs) to Desserts (hello, Black Forest Pancake Torte!) and more. She even includes a Make-Ahead Components section with fun items like Sushi Rice Cakes and Cookie Crusts.
So if you don’t have time to make an elaborate breakfast on weekday mornings (who does?!), this is the cookbook for you! Get the sandwich maker below that Harlan uses and you’re on your way to delicious and easy breakfasts the whole family will love! Here's a sample recipe from the book as well as an excerpt. Enjoy!
Smoked Salmon and Hash Brown Stack
Use hot-smoked salmon (the kind that flakes) for this dish, which is topped with sour cream seasoned with briny capers. You can also use smoked trout. If you make latkes (potato pancakes) for Hanukkah, you might want to save a few to use in place of prepared patties for these.
Makes 1 serving
1 large egg
1 tablespoon sour cream
1 teaspoon minced capers
1 frozen hash brown patty, cooked
2 ounces smoked salmon or trout
Preheat the breakfast sandwich maker. Break the egg into a small bowl and pierce the yolk with a fork. In another small bowl, combine the sour cream and capers; set aside.
Place the hash brown patty in the bottom compartment of the heated sandwich maker and top it with the smoked fish. Lower the middle plate.
Pour the egg into to the top compartment. Close the sandwich maker.
Cook for 4 minutes, or until the egg is set. Slide open the middle plate to assemble the stack and remove it from the sandwich maker. Let cool a moment then top with the sour cream mixture.
Hamilton Beach Sandwich Maker ($24 on Amazon.com)
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