Egg

Breakfast Sandwich with Cheddar and Mustardy Greens

October  3, 2013

Each Thursday, Emily Vikre (a.k.a fiveandspice) will be sharing a new way to love breakfast -- because breakfast isn't just the most important meal of the day. It's also the most awesome.

Today: Breakfast sandwiches with sharp cheddar are always a little bit better.

Breakfast Sandwich from Food52

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If I had to choose the meals I would eat for my perfect day of eating, well, I don’t know if I could do it. What I think is perfect depends on the season, the day, my mood. However, there is a strong possibility that a day of perfect eating for me would start with a breakfast sandwich. And if it did, there’s an even stronger possibility that that breakfast sandwich would have sharp cheddar on it.

You can have a good breakfast sandwich, even a really great breakfast sandwich, without sharp cheddar sure, but the ones with sharp cheddar somehow always seem to be even a little bit better.  Something about the grassy tang of the cheese against the mildness of a fried egg, I think.

These sandwiches take it even a step further with the addition of creamy, mustardy greens on top of the cheddar and fried egg. I like the combination best tucked into a biscuit, which makes for fantastic weekend brunch fare, but swap in an English muffin or a couple of pieces of whole grain bread, and it works just as well as a weekday breakfast -- a perfect day of eating could start any day of the week! 

Breakfast Sandwich from Food52

Cheddar and Mustardy Greens Breakfast Sandwich 

Serves 4

4 biscuits from your favorite recipe (or 4 English muffins, or 8 pieces of toast)
1 tablespoon olive oil
1 bunch of Swiss chard, washed, stems removed, and cut into 1-inch square-ish pieces
1 tablespoon grainy mustard
1 tablespoon heavy cream
4 slices of good sharp cheddar
A knob of butter
4 eggs
Salt and pepper

See the full recipe (and save and print it) here.

Photos by Emily Vikre

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Comment
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

4 Comments

Fairmount_market October 4, 2013
Looks delicious! Such gorgeous photos.
 
Author Comment
fiveandspice October 7, 2013
Thank you!
 
ChefJune October 3, 2013
Well, I could eat this any time of day and be VERY happy.
 
Author Comment
fiveandspice October 7, 2013
Me too, really. :)