Actor, producer, director, mom, businesswoman, beauty mogul, philanthropist — we officially ran out of slashes trying to describe all the cool things Drew Barrymore is. But, it's not just her superwoman résumé we love. Drew brings real-deal passion and purpose to everything she touches. And now, as Refinery29's new editor-at-large, Drew will be dropping in to share her wisdom on work, art, beauty, kids, health, and, naturally, good food — starting off with a recipe for the perfect breakfast sandwich. Stay tuned to this space — major inspiration awaits.
I first made this sandwich when I started teaching myself to cook. Not 20 years ago, but very recently. The reason I started officially learning to cook was because when I first got pregnant, I had to face the sad fact that I didn’t even know how to boil an egg. No, really!
But, this was so not for lack of trying. I've always been one of those people who romanticized cooking, but the few attempts I'd made in my life resulted in friends' contorted faces as they desperately tried to say something nice about the "dish" they were eating. Everything I touched in the kitchen turned out crappy, no matter how closely I followed the recipe or copied the cooking show. So, I just got discouraged and gave up. I can't imagine I'm alone here. But, despite my disappointments, I still engaged in real conversations...the ones where I would talk a big game about how someday I would take legit cooking classes, learn the basics, and finally make my Le Creuset pots proud.
Drew's Open-Faced Breakfast Sandwich
(First things first: Grab a nice napkin — even if it's just you, treat yourself to a morning moment.)
What you need (just double the ingredients for two people):
1 small bunch of fresh basil or about 8 full leaves, washed and dried
1 tomato (heirloom, if possible), cut into generous slices
Black coarse pepper, to taste
1 container of Boursin cheese (garlic or black pepper)
1 thick slice of French sourdough bread
What you do:
1. Oil and heat a cast-iron pan (they're the best for eggs!). When really hot, drop two eggs into the pan and cook for about five minutes, until the edges are slightly brown but the yolks are still loose. Do not overcook!
3. Spread the soft Boursin cheese on the bread (after it has cooled for about one minute), lay basil leaves on top (putting the basil down first will help it not get soggy). Layer on tomatoes, then top with eggs. Add some fresh ground pepper, to taste.
After admiring it for a second, cut down the center and let the eggs run down through the bread. Now, just take your knife and fork and enjoy. I hope you like it!