Poached Sandys with Orange Leeks | This is a fun breakfast sandwich. I’m getting hungry writing this. It’s really good, but a little messy (so don’t take it on the road with you). Alright, so what is a poached sandy you may ask? Well, it’s just what it sounds like. We take a buttered potato bun, toss in honey ham, top it with a poached egg covered in melted cheese, then slather on a horseradish red sauce and finish it all off with pickled leeks. Sounds simple right? Ok, not really, but it’s all worth it in the end. Trust us.
* Speed this up by making the Orange Leek Spaghetti and Red Sauce in advance.
* Serve these sandwiches right away while they're hot!
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- Leeks - 1 large, white & light-green parts only, thinly sliced
- Orange Juice - 1 cup
- Red Wine Vinegar - 3 tablespoons
- Red Pepper Flakes - 1 tablespoon
- Sugar - 1 tablespoon
- Salt - 2 tablespoons
- Ketchup - 2 tablespoons
- Horseradish - 1 teaspoon
- Lemon Juice - ½ teaspoon
- Salt - ⅛ teaspoon
- Butter - 2 tablespoons, softened
- Eggs - 4
- Potato Buns - 4, halved
- Muenster - 4 thin slices
- Maple Glazed Honey Ham - 4 slices
- White Wine Vinegar - 1 teaspoon
- Parsley - 1 tablespoon, torn, garnish, optional
- Salt - ⅛ teaspoon
- Saucepan - medium
- Air-Tight Container - at least 2 cups in volume
- Wooden Spoon
- Thoroughly rinse your leek under water and clean off any dirt.
- Then slice off the root end and the dark-green leaves.
- Now grab that mandolin of yours and put it on its thinnest setting (that's a 1/32 for us).
- Then just go ahead and slice the cut-side of the leek to form rings. You should get at least 2 cups.
- Put the leek rings into your air-tight container.
- Let's make the pickling liquid. Toss all the other ingredients in the saucepan and put it over high heat.
- Bring it to a boil and let it boil for just 30 seconds.
- Stir it to make sure the sugar & salt are all dissolved.
- Take the pan off the burner and let it cool for 5 minutes.
- Now just pour the liquid over the leeks. Make sure it covers the leeks completely. Add a little extra water if you need to.
- Seal the container up and toss it in the fridge for at least 4 hours to pickle.
- Add everything to the mixing bowl and whisk it up.
- That's it! Season to taste and set the sauce aside until your'e ready to plate.
- Put your oven broiler on high and put the rack in the middle.
- Crack each egg into its own ramekin. Let them come to room temperature.
- Line your sheet pan with the silpat.
- Halve your potato buns and smear a little bit of butter on each cut-side.
- Then put the buns cut-side up on one side of the silpat.
- Fill your saucepan with 4 inches of water and put it over medium-high heat.
- Bring the water just to a simmer until the bubbles start to break the surface.
- Then add the vinegar.
- Hold the ramekins as close to the water's surface as possible, and gently pour in each egg. Give them space.
- Help the poaching process by taking a spoon and pushing the egg whites around the egg yolk.
- Poach the eggs for 3 minutes.
- Pull the eggs out with the spider and lay them directly onto the other side of the silpat (yes, the same one as the buns).
- Season them with a small pinch of salt, then gently lay a slice of muenster over each egg. Cover them completely with the cheese.
- Now toss the sheet pan under the broiler for just 1 minute until the bread is toasted and the cheese is melted. Watch it carefully.
- Take the pan out of the oven and set it aside while you put these sandys together.
- Grab a bottom bun and spread on some of the Red Sauce - end to end.
- Then fold a piece of ham and lay it over the sauce.
- Now carefully pick up a cheesy egg and lay it on the ham.
- Garnish with a little of the Orange Leek Spaghetti and parsley. Enjoy!
* Make sure the eggs are at room temperature and the water gets hot enough before you poach them. But don't let the water come to a boil or else your eggs will never stay together.
* The Red Sauce is basically a simple cocktail sauce. Use it for a shrimp cocktail too.
If you’ve read this far, then you need to check out Braised Beef Cheek Carbonara and Crispy Short Rib Wontons + Ragu.
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