Main Street Muffin Melt and Country Fried Potatoes with Stone Balloon Ale House and SoDel Festival Preview
The competition is heating up!
This coming weekend, Sat. Oct. 8, is the Southern Delaware Wine, Food, and Music Festival.
Last week we had Chef Doug Ruley in the kitchen who talked a little smack to his competition Chef Robbie Jester, with Stone Balloon Ale House. So we had to invite Robbie in to defend his name. We’re making main street muffin melt and country fried potatoes.
The SoDel Fest is Sat., Oct. 8 from Noon-4 pm in Millsboro, Del.
Main Street Muffin Melt and Country Fried Potatoes
Yield 2 portions
2 each medium eggs
2 each english muffins
1 teaspoon of butter
4 each thick cut bacon(cooked)
2 slices cave aged cheddar
1 tablespoon of dijon mustard
1 tablespoon of mayonnaise
1/2 lb cooked potatoes
½ ounce sliced shallots
1 teaspoon cut chives
2 tablespoons of blended oil
Salt and pepper to taste
Start out with a non stick pan on low heat and add the oil. Once the oil is warm, about 30 seconds, crack your eggs into the pan and turn it up to medium. Season the eggs with salt and pepper. Split your english muffin with a fork or a knife and spread the butter on top. Place the muffins on a sheet tray and put in a 350 degree oven for about two minutes until lightly toasted.
Set the second non stick pan on medium high heat and place a tablespoon of oil and the shallots. Once they begin to turn opaque, add the potatoes. Cook on medium high heat without stirring until the potatoes are lightly browned then remove from the heat.
Once the eggs are completely white and cooked on one side flip them with a toss or a plastic spatula. Allow them to cook another 2 minutes.
To assemble mix the dijon and the mayonnaise and spoon it onto the toasted muffin. Now place the bacon on top of each muffin half followed by an egg for each half. Finally place a slice of cheddar on top of each plate and pop in the oven until the cheese is melted. Remove from the oven and place on the plate with breakfast potatoes and serve