Preparation
- Make sure the egg poacher is on and ready for use.
- Crack the egg into a small bowl, using a fork break the yolk and lightly mix the egg.
- Season with salt and pepper.
- Add the ham, diced cheese, green pepper and bacon, mix well.
- Oil the egg mold.
- Pour the egg mixture into the mold.
- Close the poacher cover, add water, and allow to cook for 2½ minutes.
- Remove the egg when cooked thoroughly.
- Cut the ciabatta in half, lengthwise.
- Place the cooked egg mixture on the bottom portion of the roll, top with cheese.
- Place the top of the roll on top to close the sandwich.
- Place the sandwich on the pre-heated 400º panini grill – close to press the sandwich and grill for 2 – 3 minutes to toast
- Remove from the panini grill.
PLATING
DINE IN: Place the finished sandwich on a Cardinal R 0864 oval plate, garnish with 3 strawberry halves.
TO-GO: Place the sandwich in a DublView (#300090) bag, fold to close, seal with MADE Market round sticker.
