During the work week, breakfast usually consists of a granola bar and coffee. It's not glamorous, simply convenient.
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
Kosher salt & freshly ground black pepper
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.
Toast a slice of bread. Spread generously with goat cheese, sprinkle with salt, pepper, and a good pinch of fresh 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.
In no more than five minutes I had a restaurant quality, fried egg 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!