Jul 14 2026
Restaurants›Van Gogh's Eeterie›De Boer Breakfast Sandwich Recipe

De Boer Breakfast Sandwich Recipe

Inspired by Van Gogh's Eeterie
Time30m
Serves2

Between grilled sourdough bread, side skillet crisps*

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Ingredients

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Sandwich Ingredients

Skillet Crisps

Method

Sandwich Preparation

  1. 1

    Prepare the Sourdough

    Heat a skillet over medium heat and add 1 tablespoon of butter. Place 2 slices of sourdough bread in the skillet and toast until golden brown, about 2-3 minutes on each side. Remove from the skillet and set aside.

  2. 2

    Cook the Eggs

    In the same skillet, add another tablespoon of butter. Crack 2 eggs into the skillet, season with salt and black pepper. Cook until the whites are set, about 2-3 minutes, then flip and cook for an additional minute for over-easy. Remove the eggs and repeat with the remaining eggs.

  3. 3

    Assemble the Sandwich

    On the toasted sourdough, place a slice of cheddar cheese on each slice. Add a cooked egg, slices of avocado, and top with the other slice of bread to complete the sandwich.

Skillet Crisps Preparation

  1. 4

    Prepare the Potatoes

    Peel and dice the potatoes into small cubes. In a bowl, toss the diced potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

  2. 5

    Cook the Crisps

    In the same skillet used for the sandwiches, add the seasoned potatoes and cook over medium heat. Stir occasionally, cooking until the potatoes are golden brown and crispy, about 10-12 minutes.

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