I was at the Parish Café in Boston when I made a mind-blowing discovery: Boursin cheese isn’t just for crackers.
If you don’t know what Boursin cheese is, let me enlighten you. It’s a soft cow’s milk cheese called Gournay mixed with herbs, sold in a small green box, and tastes like heaven on earth. I first had Boursin cheese at a wine night with some of my lady friends, where we spread it over crackers and talked about…well, I don’t exactly remember. But I do remember the cheese.
While Boursin cheese comes in different kinds of flavors, I was originally introduced to the traditional Garlic and Herb flavor, so that’s what I grab at the store. You can find it at bigger chain grocery stores like Trader Joe’s, Publix, Stop & Shop, and Target.
So let me take you back to Boston. I was sitting in this cafe, and I had ordered a delicious Nicoise salad with a glass of Sauvignon Blanc. This cafe has a long list of sandwiches on the menu and, if you were paying closer attention than I was, you would have probably noticed the board of specials on the wall. One of them was a chicken sandwich made with—you guessed it—Boursin cheese.
I turned to my husband and told him “I could make that.” I mean, it was easy! Chicken, Boursin cheese, roasted red peppers, and greens. Easy peasy.
A few weeks after our trip, I bought all of the ingredients to make the dish. While it was going to be a lunch or dinner thing, I woke up on a Saturday morning craving a breakfast sandwich. So instead of making the original creation inspired by Parish Café, I decided to tweak it into my own version of a breakfast sandwich.
Now, why did I settle on this sandwich over a chicken one? Honestly, because of the simplicity of it. In the moment, eggs were faster to cook than defrosting a chicken breast, and snagging some sun-dried tomatoes was easier than roasting red peppers. Because of these switches, making this sandwich is a much faster process, which means it’s the perfect thing to make to start your day.
Ciabatta Boursin Breakfast Sandwich
- 1 ciabatta roll
- 2 eggs
- 1 Tbsp Boursin (Gournay) cheese
- 1/8 cup spinach
- 1 Tbsp sun-dried tomatoes sliced thin
- Slice the ciabatta in half and toast the ciabatta. If you don't have a toaster, turn the oven on 400 and place it in the oven (on a baking sheet) for a few minutes until it is toasted.
- Cook two eggs in a non-stick pan with a little bit of butter. When you flip the eggs over, press down on them gently to break the yolk so they cook through.
- Spread the cheese on both sides of the toasted ciabatta. Fold up the eggs and place them on the bottom half of the roll.
- Add the few leaves of spinach and sun-dried tomatoes on top of the eggs, then top with the other ciabatta half.
- Eat immediately!