Cutty's Pork Torta gets some eggy siblings. (Photo courtesy of Cutty's)

Today, national food blog Serious Eats declared this week “Cutty’s Week” in honor of cult-fave sandwich shop Cutty’s, promising to write about a different sandwich in the Brookline Village spot’s repertoire each day. Today’s post from the blog reveals an exciting bit of news: at long last, Cutty’s has finally debuted breakfast sandwiches. It’s about time.

Being Cutty’s, of course, these aren’t your average bacon-egg-and-cheeses. For pig lovers, there’s a sandwich stuffed with fresh eggs, ham, cheese, pickles and coffee-laced “red eye mayo” on a huge, pork fat-enhanced biscuit. There’s also a brioche version, filled with a fried egg, cheese, potato chips (!!) and truffle ketchup. Rounding out the mix is more basic brioche ‘wich, which contains sharp cheddar, egg and spicy mayo; add-ons like swiss chard and bacon are also available to dress it up.

It’s too early to tell, but we have a feeling that the above concoctions are already contenders for some of the best breakfast sandwiches in town. We’ll be stopping by ASAP. [Serious Eats]

(Cutty’s, 284 Washington Street, Brookline Village, 617-505-1844)

Uno Dué Go's new grilled cheese, complete with cheddar, cheese curds and roasted tomato jam. (Photo Courtesy of Uno's)

In about two weeks, Boston-based Chicago-style pizza chain Uno’s will branch out with an on-the-go concept, dubbed Uno Dué Go (which people are supposed to pronounce “Uno Doo-aygo”) in Downtown Crossing. It’s got your standard breakfast and lunchtime fare (think flatbread pizzas, customizable salads) as well as some weird-sounding muffins based on virgin cocktails (chocolate mint mudslide or lemon drop martini muffin, anyone?).

What does intrigue us about the Uno Dué Go menu, though, is its grilled cheese, billed as the result of a “journey that became a three-month odyssey,” per the release. We had to learn what this entailed, so we called up Jamie Strobino, Uno’s SVP of New Product Development and the man behind the cheesy quest.

Turns out, he wasn’t kidding when he said he did his research. Strobino and his team sampled six different sandwiches around the country to decide what they wanted in their own grilled cheese. “People tend to have a muscle memory about certain things, particularly comfort foods,” Strobino says. “The mindset was ‘whats going to make it different?’  We researched who everyone said had the best grilled cheeses. We took all that data in and created our own.”

Herewith, a list of the sammies that they sampled:

The Lighthorse, Alexandria, VA— Monterey Jack, Swiss, cheddar, chives, garlic on Challah bread.

Grahamwich, Chicago, IL— Cheddar, prosciutto, cheese curds, tomato marmalade on Pullman bread.

Resto, New York, NY—Cheddar, Gruyere, pork belly, bacon, greens.

Cafe Brazil, Dallas, TX—Asiago, Monterey Jack, Cheddar, Feta.

The Cheese Factory, Wisconsin Dells, WI—A double-decker sandwich of cheddar, Swiss and Roma tomatoes on sourdough.

Roxy’s Gourmet Grilled Cheese, Boston—Meunster cheese, guacamole, Applewood-smoked bacon.

The resulting ‘wich after all that research? The curds and tomato marmalade from Grahamwich come into play, as does the sourdough from The Cheese Factory. The finished product is a combination of Cabot aged cheddar, cheese curds from Maplebrook Farms and roasted tomato jam with dijon and honey on sourdough. We’re not going to lie, if we find ourselves stuck in Downtown Crossing we may just have to give this a try. Uno Dué Go will be opening mid-October at 52 Summer Street.

For more food-related coverage,  follow us on Twitter at @ChowderBoston

The method to making muffins is the same as making banana walnut bread or any other quickbread. Just be careful to only mix until fully incorporated and you’ll have perfect muffins every time.

Ingredients

2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter, at room temperature
1 c. sugar
2 large eggs
1 – 8 oz. container sour cream
3 tbs. lemon juice
1 tbs. lemon zest
2 tbs. poppyseeds

Preheat oven to 350 degrees. Line a 12-cup muffin tin or spray with nonstick cooking spray.

In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.

In the bowl of standing mixer fitted with a paddle attachment cream the butter and sugar until will combined and fluffy. Beat in the eggs until incorporated. Add the sour cream, lemon juice and zest and mix until evenly combined, scraping the sides of the bowl as necessary.

With the mixer on low, slowly add the dry ingredients and mix until barely combined. Add the poppyseeds and continue to mix until evenly distributed.

Divide the batter evenly into the  muffin cups. They should be about 3/4 of the way full.  Bake for 26-28 minutes.

Sticky Buns

Ingredients

For the dough:
3 lg eggs
1/4 c. sugar
3/4 c. whole milk
1 packet instant yeast (1 1/4 tsp)
4 c. all purpose flour, divided
1 tsp salt
6 tbs butter, melted and cooled

For sticky glaze:
5 tbs butter, room temperature
1 c. brown sugar
pinch salt
1/2 tsp vanilla
2 tbs honey
1 c pecans, chopped

For filling:
1/2 c sugar
1/4 c brown sugar
2 tsp cinnamon
1/4 tsp cloves
1 tbs butter, melted

In the bowl of a standing mixer whisk the eggs, sugar and milk until combined. Add the yeast and stir together. Add 2 cups of flour and whisk until evenly distributed. Add the rest of the flour, salt and butter and, using a dough hook, knead on low speed for five minutes. Check the consistency to make sure the dough is soft and moist. If sticky add a tablespoon of flour. Continue to knead on low for an additional five minutes. The dough will be hugging the hook and sticking to the bottom of the bowl. Turn the dough out onto a lightly floured surface and form into a smooth ball. If the dough sticks to the surface, sprinkle with flour.

Spray a large glass bowl with cooking spray and place the dough with the smooth side up in the bowl. Cover tightly with plastic wrap and place in a warm, draft-free area until doubled in volume, about 2 to 2 1/2 hours.

While the dough rises, make the glaze. In a standing mixer cream together the butter and sugar till combined. Add salt, vanilla, honey and pecans and mix until well incorporated. Spread the mixture into the bottom of a 9x13x2 glass baking dish and set aside.

In a glass bowl make the filling by stirring together the sugar, brown sugar, cinnamon and cloves. Melt the butter and set aside.

To assemble:
On a lightly floured surface shape the dough into a rough rectangle. Roll out to make an 18×13-inch rectangle, keeping the long side towards you. Brush the dough with the melted butter, leaving a 1/2 in border at the top. Sprinkle the sugar mixture over the dough, leaving the 1/2 in border intact. Be sure to use all of the mixture. Using your hands gently press the sugar into the dough to adhere.

With the long side of the rectangle still towards you, begin to tightly roll the dough into an even cylinder. To create a compact swirl, begin to roll and then pull gently towards you to tighten. Firmly pinch the seam together and with the seam facing down, slice the dough evenly into 12 equal rounds.

Placed the rounds in the prepared dish with the glaze. Cover with plastic wrap and allow to proof until slightly puffy and the rounds have begun to crowd each other, 1 to 1 1/2 hours.

Place the oven rack on the lowest position and preheat oven to 350. Bake until golden, about 30 minutes.

Once out of the oven, allow to cool for only a few minutes then position a cookie sheet over the sticky buns and flip so that the glazed side is up. Serve warm.

If you need to save for a later time either wrap them directly on the cookie sheet or wrap them individually in foil and refrigerate.

INGREDIENTS

9 large eggs
1/4 c. milk
1 tbs dill, chopped
1/2 lb. asparagus, rough ends trimmed and cut into 1 in pieces
1 tbs extra virgin olive oil
2 oz smoked salmon, cut into thin strips

In a large bowl whisk together the eggs, milk and dill until well combined. Season with pepper. Set aside.

Preheat broiler. Place rack in the top half of the oven.

In a 10 in nonstick oven safe skillet heat the oil over medium heat until shimmering. Add the asparagus and sautee until tender, about 3-4 minutes. Adjust the heat to low and add the egg mixture. Cook, stirring with a rubber spatula constantly until the eggs have begun to come together but are still very wet. Spread the eggs out evenly and cook without stirring until the bottom as set, about 3 minutes. Scatter the pieces of smoked salmon on top and gently press them into the eggs. Transfer the skillet into the oven and cook until the eggs are puffy and spots have begun to turn golden about 2 minutes. Remove from the oven and allow to cool in the pan for about 5 minutes.

To remove from the pan, run the rubber spatula around the edges and, very carefully, under the bottom then slide onto a cutting board or platter and serve.

Since I don’t deep fry much of anything, but have always wanted to try raspberry fritters at home, I went to some chefs who serve specialty doughnuts for some pointers. Jeremy Sewall, chef at Island Creek Oyster Bar, has a Boston Cream Pie doughnut on his brunch menu and says, “Doing the frying as close to the serving time as possible makes for the best doughnut. And having the proper equipment, like a thermometer, is very important.” Michael LaScola of American Seasons in Nantucket suggests: “Keep the dough cold before you fry, it helps everything cook evenly.” Chef LaScola fries up a fois gras doughnut filled with a rhubarb jam.

With their instructions in hand, I came up with this fruity fritter, which works as both a breakfast and a dessert.

Raspberry Fritters
Makes about 20 fritters

Ingredients
1 3/4 c. all purpose flour
1/2 c. sugar
2 tsp lemon zest
1 tsp baking powder
1/3 tsp salt
2/3 c. + 1 tbs buttermilk
2 large eggs, separated
2 1/2 tbs butter, melted and cooled
(1) 6 oz container fresh raspberries, rinsed and thoroughly dried
5 to 6 c. canola or peanut oil, for frying
powdered sugar

In a large bowl combine the flour, sugar, lemon zest, baking powder and salt. In a separate bowl whisk together the buttermilk, egg yolks, and butter. Slowly add the buttermilk mixture to the dry ingredients and stir until combined. The batter will be stiff, almost like a dough. In a clean dry bowl, beat the egg whites until the reach medium peaks and then fold into the batter. Lastly fold in the clean and dried raspberries. Try to keep the raspberries mostly intact, but some breakage is okay. Allow the batter to chill until the oil is hot.

In a large, heavy bottomed dutch oven add about 1 1/2 inches of oil (about 5-6 cups). Attach a candy thermometer to the side of the pot and slowly,  over medium heat, allow the oil to reach 350 degrees.

Using a tablespoon or a small ice cream scoop, drop tablespoon size balls of batter into the oil and allow the fritters to fry until golden brown, turning as needed with a slotted spoon or strainer, about 4 minutes. Do not overcrowd the oil or the temperature will drop too much. Don’t worry if the raspberries on the outside turn darker than the dough, the natural sugar will caramelize faster, but they are not burnt. Allow finished fritters to drain on paper towel then top with powdered sugar and serve.

Carrot Cinnamon Waffles
makes 6 waffles

1 1/2 c. all-purpose flour
2 tbs sugar
2 tbs brown sugar (light or dark is fine)
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp cloves
2 large eggs
1 1/4 c. skim milk
4 tbs butter (1/2 stick), melted and cooled slightly
1 1/2 c. finely grated carrots

Preheat a waffle iron to medium high heat.  Spray with nonstick spray.

In a large bowl combine the flour, sugars, baking powder, baking soda, salt, cinnamon and cloves. In a separate bowl, whisk together the eggs, milk, and butter. Add the egg mixture into the dry ingredients and whisk until well combined.  Stir in carrots.

Pour enough of the mixture onto the waffle iron until the waffle knobs are just covered, being careful not to over fill, and bake until crisp, about 3-4 minutes. Serve warm with butter and honey.

Banana Walnut Bread

Ingredients

2 c. all purpose flour
3/4 c. sugar
3/4 tsp baking soda
1/4 tsp salt
1/2 c. walnuts, toasted and chopped (use any nut like you, or opt out)
4 very ripe bananas (about a 2 cups mashed)
1/3 c. sour cream
2 large eggs
6 tbs melted butter
1 tsp vanilla

Preheat oven to 350 and spray a 9×5 loaf pan with cooking spray.

In a large bowl whisk together the flour, sugar, baking soda, salt, and nuts (if using).

In a smaller bowl mash the bananas with the back of a fork. Add the sour cream, eggs, butter, and vanilla then mix to combine.  Using a rubber spatula folding the banana mixture into the dry ingredients until completely combined.  Be sure not to over mix.

Pour batter into the prepared loaf pan and bake until golden brown and a toothpick comes out with a few crumbs on it, about 55 minutes.  Cool in the pan until it can be transferred to a wire rack.

1. ABC’s Diane Sawyer did a terrific job (not so much, in our opinion, Barbara Walters — did she really have to mention Alexander MacQueen’s suicide as lovely Kate entered the church?).
2. The dress was indeed perfection (as were her mother’s and sister’s — we even gave Camilla a thumb’s up).
3. Thank God Fergie wasn’t there. Beatrice and Eugenie were horribly dressed as it was (didn’t Beatrice look like a reindeer?), who knows what the former Duchess could have conjured up.
4. The second kiss was the one.
5. The Queen left the balcony with a look on her face that expressed either: “Oh these bloody corns are killing me” or “Enough of the commoners, I say Philip, let’s skeedaddle.”

All in all, worth the early rise. We feted the new marrieds at my dear friend Sue’s house with two types of scones, fruit salad, tea sandwiches (salmon and cucumber), coffee cake, and biscuits.  I brought the ham and cheese biscuits — which I realize are not British nor New England-y for that matter but my Charleston, SC pal Callie and her daughter make them and they are ridiculously delicious. Your knees will buckle.

Our friend Siobhan made one batch of scones (Irish-style and I promise I’ll get the recipe for them as well as her fantastic brown bread) and our host Sue, who is South African, made English-style ones from her dad’s favorite recipe.

“My dad, Oswald Treisman, would make these for afternoon tea whenever we had company. They would be served warm out of the oven with whipped cream, jam, and butter. I added sugar to his recipe and bake the scones with a touch of jam inside,” says Sue.

I’m guessing Will and Kate didn’t eat as well as we did this morning. How about you — any delicious breakfast for this morning’s festivities? Drop me a line and check out Sue’s recipe after the jump.

Oz’s Famous Scones

2 cups flour

1/2 teaspoon salt

4 teaspoons baking powder

3 tablespoons sugar

1 large egg

1/4 cup vegetable oil

3/4 cup milk

apricot or raspberry jam (optional)

Heat oven to 400 degrees.

Into a large bowl, sift dry ingredients.

In a separate bowl beat the egg, oil, and milk together. Slowly fold wet ingredients into the dry.

Into generously greased muffin tins, spoon dough into 12 portions. If using jam, spoon a heaping tablespoon of batter into muffin tin, then a teaspoon of jam, and top with another tablespoon of batter. Bake 12 to 15 minutes.

Serve with butter (or even better — clotted cream).