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
Goat cheese fried egg sandwich


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)


Pickled Onions:

  1. Peel red onion and slice thinly against the grain using a mandolin or knife. Place slices in a heat proof bowl.
  2. Heat all pickling ingredients in small pot over medium heat, using a heat-proof spatula to stir until sugar and salt dissolves.
  3. Remove from heat and pour pickling liquid over red onion. Let sit while you prepare the fried egg.

Breakfast Sandwich:

  1. Toast bagel in a toaster. Shmear 2 Tbsp garlic and chive chevre log on both sides, then layer on sundried tomato jam & pesto.
  2. Crack the egg into a small bowl or ramekin.
  3. Heat olive oil in a cast iron or non-stick pan over medium heat and swirl pan to coat the bottom.
  4. Wait until oil is warm before carefully pouring egg into pan.
  5. Season with salt and pepper and cook uncovered for 1 minute.
  6. 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.
  7. Remove pickled onions from brine before topping the egg, then garnish with arugula and microgreens.
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