Marigold Kitchen’s Breakfast Sandwich

DSC02276Many Madisonians would argue that Marigold Kitchen’s breakfast sandwich is the best in town. It’s a wonderfully rich and  hearty sandwich with a fried egg, cheddar-spiked Boursin, applewood smoked bacon, tomato and green onion on toasted ciabatta.

Several years ago, I tore out the recipe from an issue of Madison Magazine, and as I was organizing recipes last week, this one stood out. I still haven’t made this sandwich. Why haven’t I made this sandwich? And so I set to work last Saturday to create a homemade version of “the best breakfast sandwich in town.” When I compared the recipe to the description of the sandwich on Marigold Kitchen’s breakfast menu, I realized it was missing one thing: cheddar. So I adapted the recipe slightly and sprinkled about two tablespoons of finely chopped sharp white cheddar over the Boursin cheese spread. After five minutes in the oven to melt the cheeses, I gently moved the sandwich to a plate and realized I was in for something great. One bite, and I was in breakfast sandwich heaven.

Marigold Kitchen’s Breakfast Sandwich (slightly adapted from a recipe printed in Madison Magazine several years ago; makes one sandwich)

1 toasted ciabatta roll
1 fried egg
2 slices cooked applewood smoked bacon
2 tablespoons Boursin cheese
2 tablespoons finely chopped sharp white cheddar
3 tomato slices
1 chopped green onion
Salt and pepper to taste

1. Place roll on sheet pan. Spread Boursin and sprinkle the chopped white cheddar on both sides of bread.
2. Cut slices of bacon in half and place on one side of sandwich.
3. Top with egg and put in oven for 5 minutes until cheese has melted.
4. Add tomato and green onion slices. Salt and pepper to taste.

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