Raspberry Curd and an Interesting Twist on a Breakfast Sandwich

I love trying out new recipes for things I’ve never had before. Something about the process of not really knowing what to expect adds some excitement to my cooking/baking. It also prevents the let-down that sometimes happens when I make something that doesn’t live up to expectations that I’ve set way too high in my mind. But I can usually overcome that by making some tweaks and trying again.

I’ve never had raspberry curd before I made it. Obviously, I knew raspberry curd should taste like raspberries and I assumed it would have a similar consistency to lemon curd. It turned out to be thinner than lemon curd, but just as addictive and delicious.


I made this raspberry curd for a layer cake that I haven’t gotten a chance to post yet, but I went a bit overboard. I didn’t know how much of the raspberry curd I would need, so I doubled the recipe I found online and ended up with enough to fill a 4-layer cake and still have two jars leftover!


Hubby’s mom is a lucky woman. We gave her one jar of the raspberry curd and the other is in our fridge. Obviously, this was great in the cake that I made. But I wanted to share how I’ve been eating it since then. It’s delicious straight from the jar with a spoon, but it’s also great on an egg and cheese sandwich.


Yes, you heard me correctly, I said it’s great on an egg and cheese sandwich. I’m really not sure when I started doing this. Probably when I was really young. I remember my mom eating egg and grape jelly sandwiches and my sandwich every day after kindergarten was a slice of cheddar on white bread with grape jelly. Hubby thinks I’m extremely weird for this and refuses to be in the same room as me when I eat this delicious sandwich. I keep trying to get him to taste it before he just writes it off, but he refuses.


But this really is a perfect breakfast sandwich. You’ve got all the ooey-gooey goodness of an egg and cheese sandwich with a splash of sweetness from the raspberry curd. It’s awesome and if you haven’t tried this, I recommend it. I’d love to hear about it if you do! The curd is also great on graham crackers or shortbread cookies if your tastes are more “normal”.

One Year Ago: Raspberry Cheesecake Swirl Brownies

Raspberry Curd – from Notes from My Food Diary, originally from Luscious Berry Desserts by Lori Longbotham – note I doubled this recipe, but a single batch would be sufficient for filling a cake with some leftover
Printable Recipe
1/2 cup (1 stick) unsalted butter
Two 1/2-pints ripe raspberries or one 12-ounce package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2 to 3 tsp fresh lemon juice

Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.

Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Refrigerate, covere, until ready to serve, or for up to 1 month.

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Fruity Breakfast Sandwich

Ingredients:

2 eggs
2 pieces of bread, toasted if you prefer
shredded cheddar cheese
raspberry curd - if you don't have raspberry curd, I highly recommend seedless raspberry or blackberry or boisonberry jam

Directions:

You can cook your eggs any way you prefer for your breakfast sandwich. I like to make a cheese omelet and then cut it in half. Sometimes I eat this as an open-faced sandwich instead of stacking it all up.

Heat a small skillet on medium heat. Brush a small amount of butter on the pan.

Whisk your eggs with a splash of milk in a cup or small bowl. Add the eggs to your skillet and proceed to make a cheese omelet to your tastes.

Spread about 1 Tablespoon of raspberry curd or jam onto each slice of bread (I don't like my bread toasted, but feel free to toast it if you want). Cut the omelet in half and place a half on each piece of bread. Serve open faced or stack to make a sandwich.

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10 Responses to “Strawberry Rhubarb Bars”

  1. #
    1
    Ingrid — August 6, 2009 at 7:36 pm

    I’ve been anxious to try rhubarb but after many trips to the grocery store missed the season. (it sold out-FAST!) Did you use fresh or frozen rhubarb? I just saw the frozen kind and have been thinking about giving it a try.
    ~ingrid

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    2
    Jen — August 6, 2009 at 8:12 pm

    Ingrid – I made this when I was home in the Midwest back in June. It seems easier to find out there than in the East Coast where I live. We use fresh and I’ve never used frozen although my dad does freeze his for the rhubarb rolls I made a few weeks ago too. I should have grabbed a ton and froze it myself…

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    3
    bewa3u1 — August 6, 2009 at 9:07 pm

    I made these for a 4th of July party. we ran out of fresh and had to use frozen rhubarb, which tasted fine, we couldnt tell the difference (but we also had the fresh mixed in). Although I would suggest cutting the frozen pieces up a bit more- they came out of the bag huge! ~Jen’s older-younger sister

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    4
    Jen — August 6, 2009 at 9:15 pm

    thanks little sis! Were they store bought or did Dad freeze them from fresh?

  5. #
    5
    Katie — August 7, 2009 at 2:42 am

    No kidding – those look like the best dessert ever!! I’m starring and making for sure!

  6. #
    6
    Sara @ Our Best Bites — August 7, 2009 at 5:07 am

    Ya know what- I’ve never made anything with rhubarb! But those sure look yummy so I might have to try it 🙂

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    7
    Colleen — August 7, 2009 at 5:42 pm

    These look delicious!

  8. #
    8
    nutmegnanny — August 7, 2009 at 9:28 pm

    I love rhubarb, what a great new way to use it;)

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    9
    madebymel — August 9, 2009 at 12:44 am

    I really need to try rhubarb. I am afraid I won’t like it, but this looks like a great recipe!

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    Ingrid — August 9, 2009 at 5:07 pm

    Thank for the info Jen! I just may go ahead and give frozen a try otherwise its wait a year.
    ~ingrid

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