No. 164: Open-Face Egg & Goat Cheese Sandwich

During the work week, breakfast usually consists of a granola bar and coffee. It's not glamorous, simply convenient.

Weekends are for finding delicious, creative breakfast recipes. For spending a bit more time preparing them. For thinking outside the box.

What started as a search for a new twist on an egg sandwich led me to this dish from Kitchenette.


Makes one sandwich
Rustic bread, sliced thick
Goat cheese, softened
Fresh dill, torn in small pieces
1 egg
Kosher salt & freshly ground black pepper

To make

Prep ingredients as this comes together quickly. To soften goat cheese crumbles, which is what I had on hand, just put them in the microwave for 10 seconds or so.

Cheese and dill

Toast a slice of bread. Spread generously with goat cheese, sprinkle with salt, pepper, and a good pinch of fresh dill.

Toast with goat cheese and dill

Heat a nonstick pan over medium-high heat. Add a tablespoon of butter and fry the egg to desired doneness (I like it only a bit runny), season with salt and pepper.

Top the sandwich with the egg and more dill.

The results

In no more than five minutes I had a restaurant quality, fried egg sandwich.

Final sandwich

It's the fresh dill that sets this apart from the rest. If you aren't a fan, tarragon would also be incredible.

The best part of eating this is when the egg yolk slowly pours out and you use the bread/second half of the sandwich to sop it all up. So good.

This will be made again and again. Maybe even on a weekday!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina