Indulge: Twin Tastes Breakfast Special
Recipe by Kara & Marni Powers, Twin Tastes
Photos by Jenn Bakos
Indulge with Twin Tastes
As twin sisters raised on the sands of Cape Ann, we have an affinity for the ocean. When in our hometown of Manchester-by-the-Sea, our weekend morning ritual usually begins with a walk down to Tuck’s Point. Withcoffees in hand, we tote a breakfast picnic to enjoy among the harbor sounds of passing boats, seagulls and crashing waves. Over the years, we have whipped up many variations of the classic breakfast sandwich featuring a prepared egg, cured meat, melted cheese, and velvety sauce layered in between warm, toasty bread. From an Italian-inspired pesto frittata on a crusty baguette, to a Spanish-inspired Bocadillo de Tortilla (apotato and egg omelette between two slices of bread), to a Greek-inspired feta scramble with Kalamata olive tapenade, we always seek whatever is fresh and local that morning. Our favorite combination is a classic fried egg atop spicy chorizo with melted, subtly smoky cheddar, freshly picked peppery arugula, and spicy aioli.
Prep time: 15 minutes
Cook time: 10 minutes
For Fiery Aioli:
1 cup mayonnaise
2 tbsp. Extra Virgin Olive Oil
1 tbsp. fresh lemon juice
1 tsp. smoked paprika
5 shakes of Tabasco sauce (or to taste)
¼ tsp. minced garlic
salt and pepper throughout
4 English Muffins
2 cup baby arugula
1 link chorizo, cut into ¼-inch slices
4 tbsp. Fiery Aioli
4 slices smoked cheddar cheese
2 tbsp. unsalted butter
4 large eggs
Salt and pepper throughout
Combine all Fiery Aioli ingredients in a small bowl. This can be made a few days in advance. Refrigerate after prepped.
Split the english muffins and toast both sides in a toaster oven. A local favorite of ours is Stone & Skillet. Meanwhile, heat a skillet over medium-high heat. Add the slices of chorizo and fry
until crisp, about 2-3 minutes per side. With tongs, transfer the chorizo to paper towels.
Remove the toasted English Muffins from the toaster and arrange the bottom halves on a work surface. Top with 2 slices of chorizo and a slice of cheddar cheese (our go-to is Grafton Village’s Maple Smoked). Return the four halves to the toaster oven and toast slightly until the cheese is melted. Meanwhile, add the butter, ½ T. at a time to the same skillet on medium heat. Once the butter has melted and sizzles, crack an egg into the pan. Season with salt and pepper and fry to desired doneness. Repeat with the remaining eggs and butter. Top each chorizo and cheddar-covered toast with a fried egg, a heap of arugula, and salt and pepper. Slather the top halves of the English Muffins with a dollop of Fiery Aioli and cover the sandwich. Cut in half and wrap in aluminum foil for travel.