Marigold Breakfast Sandwich Recipe

Sandwich components

1. 1

   Prepare onions

   Peel the yellow onion and cut it into thin half-moon slices about 1/8-inch thick. In a medium nonstick skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until the butter melts and begins to foam. Add the sliced onion and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the onions are golden brown and soft, about 12–15 minutes. If they begin to brown too quickly, reduce heat to medium-low and add a splash of water. When caramelized to your liking, remove from pan and set aside on a plate.

2. 2

   Toast ciabatta

   Slice ciabatta rolls horizontally. Spread about 1/2 tablespoon of butter on each cut face (optional). Toast the cut sides in the same skillet used for the onions over medium-high heat for 1–2 minutes until golden and crisp, or place under a broiler for 1–2 minutes. Remove and keep warm.

3. 3

   Fry the eggs

   In a separate small nonstick skillet, heat 1 teaspoon vegetable oil over medium heat until shimmering. Crack two eggs into the pan (for two sandwiches, cook two eggs at a time) and reduce heat to medium-low. Sprinkle with a pinch (about 1/8 tsp each) of salt and black pepper. Fry until the whites are fully set but yolks are still slightly runny, about 3–4 minutes for sunny-side up. For over-easy, cook 2–3 minutes then flip and cook 20–30 seconds more. Transfer the eggs to a plate and keep warm. Repeat for the remaining eggs.

4. 4

   Assemble sandwiches

   Spread 2 tablespoons of Boursin cheese evenly on the bottom half of each toasted ciabatta roll (1 tablespoon per sandwich). Divide the caramelized onions between the two sandwiches, placing them on top of the cheese (about 2 tablespoons per sandwich). Place two fried eggs on each sandwich (or one egg per sandwich if you prefer larger eggs; adjust quantity accordingly). Season eggs with a small pinch of additional salt and pepper if desired. If using, top the eggs with a small handful (about 1/4 cup) of baby arugula or baby spinach and sprinkle each sandwich with 1/2 tablespoon chopped fresh chives.

5. 5

   Finish

   Cap with the ciabatta tops. Serve immediately while warm. If packing for later, wrap in parchment and keep the filling slightly cool to prevent steaming the bread.