I’ve unlocked the secret to the incredible breakfast sandwich.

Gruyere, Fig Jam and Arugula Breakfast Sandwiches I howsweeteats.com

CHEESE SAUCE.

I mean, besides bacon. In fact, this sandwich is baconless. I tried it with bacon. I liked it better without. What is the world coming to?

But really, it’s because the fig jam already had a savory component: the cheese. The bacon made it too savory. I’m all about erring on the side of the sweet over savory. Or finding the sweet spot of the sweet and savory.

Now that we got that out of the way.

Gruyere, Fig Jam and Arugula Breakfast Sandwiches I howsweeteats.com

So the deal is – I’m not usually one to have greens with my breakfast. I don’t love spinach in an omelet or anything like that. I can do a little spinach in a smoothie and that’s about it. But there is something about fresh arugula, specifically this baby arugula which is soft but still full of peppery flavor, that changes the sandwich for me. I only use a few leaves but they impose a freshness and extra flavor.

And a must is a super seedy, grainy bread. The texture! It wins.

Gruyere, Fig Jam and Arugula Breakfast Sandwiches I howsweeteats.com

But let’s get to the important part of today. And no, I don’t mean the mini Full House skit on Jimmy Fallon the other night (dead). Or the talk of the Entourage movie. How do you feel about an Entourage movie? I don’t know how I feel. It seems like they’ve been gone so long that I’m not sure I can get back into it. I could handle a whole Ari Gold movie though. That is one ridiculous character. I hope Llyod is involved.

The cheese sauce though! That’s what I’m talking about. I made an easy, melty gruyere to go on both sides of the toast. Don’t be scared – cheese and jam go hand in hand. Along with the egg yolk and the little crunch of the arugula? Ugh. So darn good.

In fact, you should probably use the cheese sauce for extra dipping. Because that’s normal. Runny eggs and cheese sauce?

Freaking out.

Gruyere, Fig Jam and Arugula Breakfast Sandwiches I howsweeteats.com

While I love a good breakfast sandwich, let’s be honest: breakfast sandwiches are really made for lunch and especially for dinner. They are simply a vehicle for food to get in your body before bedtime. There is nothing more comforting to me than breakfast for dinner – even mac and cheese doesn’t have the same effect. Er, except maybe a mimosa.

Let’s just pretend there’s champagne in that jar.

Gruyere, Fig Jam and Arugula Breakfast Sandwiches I howsweeteats.com

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Gruyere, Fig Jam and Arugula Breakfast Sandwiches

Yield: serves 2 appropriately, 1 obnoxiously

Total Time: 20 minutes

Ingredients:

1 tablespoon unsalted butter
1 tablespoon flour
1/3 cup half and half
4 ounces gruyere cheese, freshly grated
1 pinch of nutmeg
1 cup fresh arugula
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices whole grain bread, toasted
2 large eggs, cooked as desired
1/3 cup fig jam

Directions:

Make the gruyere cheese sauce first: add the butter to a small saucepan over medium heat. Once it's sizzling, whisk in the flour to create a roux and cook for a minute or so until slightly golden. Pour in the half and half and whisk until it begins to thicken. Reduce the heat to low and add in the gruyere, stirring until it melts. Stir in the nutmeg. Keep the cheese sauce over very low heat until ready to use, stirring every so often.

Toss the arugula with the olive oil, salt and pepper. Toast the bread slices and cook your eggs as desired - if you're really feeling freaky, you can toast your bread like a grilled cheese. Spread it with some butter and toast it in a skillet. On one side of the bread, spread some of the fig jam. On the other side, spread on the gruyere sauce. Drizzle a bit more gruyere on top of the jam. Pile the arugula on one side and add the egg. Serve immediately!

Gruyere, Fig Jam and Arugula Breakfast Sandwiches I howsweeteats.com

those yolks though!

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87 Responses to “Gruyere, Fig Jam and Arugula Breakfast Sandwiches.”

  1. #
    51
    ATasteOfMadness — February 1, 2014 @ 2:34 am

    Whenever I go to Denny’s, I always order the Slamburger. Breakfast, lunch, or dinner, I can always go for an egg in my sandwich. This looks SO good!

    Reply

  2. #
    52
    Amy — February 1, 2014 @ 2:44 am

    This looks amazing! Second post-op meal today was an egg with feta. Can’t wait until I can digest a little more and this sandwich will be making its way obnoxiously regularly to my mouth. And really, breakfast for dinner? Should be a regular thing :)

    Reply

  3. #
    53
    Monique — February 1, 2014 @ 3:38 am

    This looks to good! I really could eat breakfast for dinner, everyday! Not that I will, but I could.

    Reply

  4. #
    54
    BJ@ReneuU — February 1, 2014 @ 8:07 am

    Arugula in my yard, figs in my freezer and…..favorite cheese – Gruyere. I feel annoyingly like the kid with all the good crayon colors. Can’t wait to try this combo! Yum! Thanks for the great idea.

    Reply

  5. #
    55
    angela@spinachtiger — February 1, 2014 @ 8:55 am

    I’m an egg nut and love arugula. Everything in this sandwich is just perfect and perfect together.

    Reply

  6. #
    56
    Barbara | Creative Culinary — February 1, 2014 @ 11:15 am

    There is a local breakfast joint I love called Toast. This is so like something they would do and why I love them so much! And you. :)

    Reply

    • Stephanie — February 6th, 2014 @ 10:35 am

      I have a local place called Toast too…i wonder if it’s the same Toast

      Reply

  7. #
    57
    suzette — February 1, 2014 @ 12:18 pm

    The bread looks fabulous–which brand is it?

    Reply

  8. #
    58
    Emily @ Life on Food — February 2, 2014 @ 7:53 pm

    These are amazing!! Your eggs are perfection. How do you do that?

    Reply

  9. #
    59
    Amanda @ Once Upon a Recipe — February 2, 2014 @ 11:44 pm

    Cheese sauce! Fig jam! Arugula! That melty cheese! All. the. things.
    #nailedit

    Reply

  10. #
    60
    dervla @ the curator — February 3, 2014 @ 11:12 am

    this couldn’t have come at a more perfect time for me, i mean i’m obsessed with fried eggs on toast at the moment – seriously. And with cheese and fig jam? Heaven. Nice one, Jess!

    Reply

  11. #
    61
    Chris — February 3, 2014 @ 12:14 pm

    I made these this weekend. Outstanding burst of flavor. Thank you so much for sharing!!! Loved, pinned it, facebooked it…lol

    Reply

  12. #
    62
    Melissa @ Treats With a Twist — February 3, 2014 @ 2:43 pm

    FIg jam is CRACK! OMG. I could eat the entire jar of Trader Joe’s Fig butter in one fowl swoop! Boom, gone. Especially when its with something savory!
    OMG the Full House reunion on Jimmy. SO funny!

    Reply

  13. #
    63
    Cate @ Chez CateyLou — February 3, 2014 @ 3:59 pm

    This sandwich looks like serious perfection! It is the perfect blend of flavors – yum!!

    Reply

  14. #
    64
    Amanda — February 3, 2014 @ 10:03 pm

    I just tried a version of this tonight, I had baby spinach instead of arugula and I used goat cheese spread on sourdough bread (because I was too lazy to go to the store and make the cheese sauce) and it was delicious. I will be eating this regularly mmhmm

    Reply

  15. #
    65
    Alex @ Kenzie Life — February 5, 2014 @ 9:20 pm

    Breakfast sandwiches might be my all time favorite food. I could literally eat one for every single meal because they’re perfection in my book. Can’t wait to try this!

    Reply

  16. #
    66
    Gaby — February 7, 2014 @ 10:49 am

    Please tell me you’ve seen the movie Spanglish, and there’s that scene where Adam Sandler makes one heck of a fried egg sandwich with crunchy greens and bacon and a perfect fried egg that just gets yolky all over the place. Oh, it’s heaven. It looks like this.

    Reply

  17. #
    67
    natalie @ wee eats — February 11, 2014 @ 1:03 pm

    i love all of those things and eat them together – but have never had them with an egg. but now that we’ve added an egg it means i can eat it for breakfast. love.

    Reply

  18. #
    68
    Claire — February 11, 2014 @ 9:05 pm

    Ugh, so good! Ended up frying the egg in bread ‘toad in the hole’-style and topping with homemade fig chutney, the leaves and some yummy vintage cheddar
    New favourite flavour combo, I think yes!

    Reply

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