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We’re here to let you know that cheese can be for breakfast! This Goat Cheese & Fried Egg breakfast sandwich combines all the best elements of the perfect weekend breakfast: chewy toasted bagel, creamy Garlic & Chive goat cheese, runny egg and the perfect about of sweet tang from the quick pickled onions. Start the day right!
Featured Cheese
Garlic & Chive
Garlic & Chive
Ingredients
For Pickled Onions:
- 1 medium red onion
- 1 cup (240ml) filtered water
- ½ cup (120ml) organic red wine vinegar or apple cider vinegar
- 1 Tbsp + 1 tsp organic cane sugar
- 2 tsp kosher salt
For the Sandwich:
- 1 bagel, cut in half
- Laura Chenel Garlic & Chive goat cheese log (4oz)
- 2 Tbsp Sun-dried tomato jam
- 2 Tbsp pesto (storebought or homemade)
- 1 Tbsp extra virgin olive oil
- 1 organic egg
- Handful of washed, organic arugula
- Microgreen garnish (we love arugula or radish microgreens)
Instructions
Pickled Onions:
- Peel red onion and slice thinly against the grain using a mandolin or knife. Place slices in a heat proof bowl.
- Heat all pickling ingredients in small pot over medium heat, using a heat-proof spatula to stir until sugar and salt dissolves.
- Remove from heat and pour pickling liquid over red onion. Let sit while you prepare the fried egg.
Breakfast Sandwich:
- Toast bagel in a toaster. Shmear 2 Tbsp garlic and chive chevre log on both sides, then layer on sundried tomato jam & pesto.
- Crack the egg into a small bowl or ramekin.
- Heat olive oil in a cast iron or non-stick pan over medium heat and swirl pan to coat the bottom.
- Wait until oil is warm before carefully pouring egg into pan.
- Season with salt and pepper and cook uncovered for 1 minute.
- Pour a splash of water into the pan, and cover to cook until the whites are set, about 1 minute more. Turn off heat, remove lid, and transfer egg to one half of the bagel using a spatula.
- Remove pickled onions from brine before topping the egg, then garnish with arugula and microgreens.
