Sunnied Egg Bialy Sandwich with Bacon, Arugula, Goat Cheese, and Balsamic Glaze

Sunnied Egg Bialy Sandwich with Bacon, Arugula, Goat Cheese, and Balsamic Glaze
Staff Writer
Sunnied Egg Bialy Sandwich with Bacon, Arugula, Goat Cheese, and Balsamic Glaze
Francesca Borgognone
Sunnied Egg Bialy Sandwich with Bacon, Arugula, Goat Cheese, and Balsamic Glaze

Breakfast is a big deal in the Borgognone house. Every Saturday and Sunday is the same story: egg sandwiches on Saturdays; bagels and donuts on Sundays. I should mention that we also are mildly obsessed with eggs. Usually in one breakfast sitting, there are five different types of eggs on the table at once — Nonna's Eggs in Purgatory, my father's cheesy scramble, as well as sunny-side up, broccoli rabe omelettes, and then there's the sandwich. 

A while back, my mother and I had amazing egg sandwiches that were so outrageously expensive (but well worth it!) that we vowed never to spend that much on a breakfast sandwich again, especially one that we could master at home. So we got to experimenting and here's our baby, our favorite part of Saturday mornings. I should also mention that the record is three sandwiches in one sitting that's held by my beastly brother Sal who uses the "I'm a growing boy" excuse. 

Click here to see Fall in Love with Breakfast Again — at Dinner.

6
Servings
785
Calories Per Serving
Deliver Ingredients

Notes

*Note: I bought this from a local Italian market, but you can make your own balsamic reduction at home by cooking balsamic vinegar until it thickens.

Ingredients

  • bialys, split
  • Extra-virgin olive oil, to taste
  • Salt and pepper, to taste
  • 1  Pound  bacon
  • 2  Cups  arugula
  • 4  Ounces  goat cheese
  • 2  Tablespoons  balsamic reduction*
  • 1  Teaspoon  garlic powder
  • eggs

Directions

Preheat the oven to 400 degrees.

On a baking sheet, place the bialys cut side up. Drizzle with some oil and season with salt and pepper, to taste. Bake until crispy and golden, for 15 minutes.

Fry the bacon in a large frying pan over medium heat until it reaches desired level of crispness and set aside.

In a bowl, combine the arugula with some olive oil, the balsamic reduction, and garlic powder. Season with salt and pepper, to taste, and toss.

Crack the eggs into a large frying pan and cover with a lid. Cook for 2-3 minutes over medium heat. Flip each egg over and cook until the whites are set but the yolks are still liquid, for 2 more minutes. 

For each sandwich, spread the desired amount of goat cheese on either side of a bialy, and place 1 egg on top. Add the desired amount of bacon (2-3 pieces should do the trick) and place arugula on top before closing.

Nutritional Facts

Total Fat
83g
100%
Sugar
2g
2%
Saturated Fat
34g
100%
Cholesterol
91mg
30%
Carbohydrate, by difference
5g
4%
Protein
8g
17%
Vitamin A, RAE
170µg
24%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
73µg
81%
Calcium, Ca
275mg
28%
Choline, total
45mg
11%
Fiber, total dietary
1g
4%
Folate, total
66µg
17%
Iron, Fe
1mg
6%
Magnesium, Mg
42mg
13%
Niacin
1mg
7%
Phosphorus, P
174mg
25%
Selenium, Se
1µg
2%
Sodium, Na
289mg
19%
Vitamin D (D2 + D3)
2µg
13%
Water
70g
3%
Zinc, Zn
1mg
13%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.