Recipe courtesy of Sunshine Tavern
Episode: Planet Portland
Total:
45 min
Active:
45 min
Yield:
2 servings
Level:
Intermediate
Total:
45 min
Active:
45 min
Yield:
2 servings
Level:
Intermediate
Total:
45 min
Active:
45 min
Yield:
2 servings
Level:
Intermediate

Ingredients

  • Canola oil, for frying
  • 3 large eggs 
  • 2/3 cup all-purpose flour 
  • 1 3/4 teaspoons baking powder 
  • 1 teaspoon salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 4 slices brioche 
  • 4 thin slices Swiss cheese 
  • 6 thin slices turkey 
  • 6 thin slices ham 
  • 1 tablespoon olive oil
  • Confectioner's sugar, for garnish
  • Maldon sea salt, for garnish 
  • 4 tablespoons marionberry preserves 

Directions

Watch how to make this recipe.

Special equipment: a deep fryer and 4 toothpicks

Heat 5 inches of oil in a deep fryer to 365 degrees F.

Whisk together 1 egg and 2/3 cup water in a medium bowl. Combine the flour, baking powder, salt and pepper in a small bowl. Add the flour mixture to the egg mixture and whisk until smooth. Set the batter aside in the refrigerator until ready to fry.

Assemble the sandwiches by placing 3 slices of turkey, 2 slices of Swiss cheese and 3 slices of the ham. Top with a second slice of bread and secure with 2 toothpicks inserted diagonally. Repeat with the remaining bread, cheese and meat to form a second sandwich.

Preheat the oven to 400 degrees F.

Heat 1 tablespoon of the olive oil in an oven-safe nonstick pan over medium heat, then crack the remaining 2 eggs into the pan. Cook in the oven until the whites are set and the yolks are runny, 2 to 3 minutes.

Dip each sandwich in the batter so that all sides are coated. Deep fry the sandwiches one at a time until golden brown on all sides, about 4 minutes. Remove the toothpicks and arrange on a plate. Dust with the confectioner's sugar and top with the fried eggs just before serving. Sprinkle a tiny bit of maldon salt over the egg yolk and serve with a ramekin of the marionberry preserves.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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