Breakfast Sandwich Recipe

Time45m

Serves1

eggs, salami, capicola, gruyere cheese, sourdough bread, boursin aioli, frites

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Ingredients

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1
Prepare the Potatoes
Wash and peel the potatoes. Cut them into thin strips to create frites.
2
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
3
Dry the Potatoes
After soaking, drain and dry the potatoes thoroughly using a clean kitchen towel.
4
Fry the Potatoes
Heat olive oil in a deep skillet over medium-high heat. Once hot, add the potatoes in batches and fry until golden brown and crispy, about 5-7 minutes per batch.
5
Drain and Season
Remove the frites from the oil and drain on paper towels. While still hot, sprinkle with salt to taste.

6
Cook the Eggs
In a non-stick skillet, crack the eggs and cook them sunny-side up or to your desired doneness. Season with salt and pepper to taste.
7
Toast the Bread
While the eggs are cooking, toast the slices of sourdough bread until golden brown.
8
Layer the Ingredients
Spread the boursin cheese evenly on one side of each slice of toasted bread. On one slice, layer the salami, capicola, gruyere cheese, and cooked eggs.
9
Complete the Sandwich
Top with the other slice of bread, boursin side down. Press gently to combine.
10
Serve
Cut the sandwich in half and serve it alongside the frites.