There’s no better way to say “I love you, ma” than with a homemade breakfast—especially when it’s this buttery brioche toast grilled to perfection with a fried egg in the middle. Both the caramelized onion and kale mixture and the goat cheese spread can be made a day ahead to speed up the cooking process. After all, mom always told you to be prepared!
This recipe is dedicated to Farideh Muse, who taught me that everything is better with a fried egg and that breakfast is the most wonderful of all meals!
Yield: 4 sandwiches
Active Time: 20 minutes
Total Time: 50 minutes
1 tablespoon olive oil
1 large onion, thinly sliced
1 large bunch kale, de-ribbed and shredded
1 tablespoon za’atar
3/4 teaspoon salt
1 cup fresh goat cheese
Zest and juice of 1 lemon
1 tablespoon honey
Brioche bread, sliced
Melt oil in large skillet over medium-high heat. Add onions and toss to coat with oil.
Immediately reduce heat to medium-low. Slowly cook onions, stirring occasionally, for 15 minutes or until they turn a golden color. Turn heat up to medium and add in kale. Sauté 3 minutes, stirring constantly. Add in za’atar and salt, and let mixture cook 2 minutes more. Remove from heat.
In a bowl, stir together the goat’s cheese, lemon zest and juice, and honey.
Start heating a non-stick pan on medium-low. With a cookie cutter, cut a heart shape into 1/2 of the bread slices. Spread a thin layer of mayonnaise on one slice of bread and place the bread mayonnaise-side down in the pan. Let brown in pan. Flip the bread and crack an egg into the cut-out hole. Cover pan with lid and let cook until the whites get hard, but the yolk is still runny.
Spread a thin layer of mayonnaise on the other slice of bread and put mayonnaise-side down in pan. Spread goat cheese mixture on bread and top with caramelized onions and kale. Cover and cook the sandwich for a few minutes until the bottom is golden brown and the cheese is melted. Top with the egg toast and cook 30 seconds more. Slide the sandwich onto a plate.
Season the egg with freshly ground pepper and sea salt.
Photo credit: Paul Delmont
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