Feature Attraction: The Bialy Breakfast Sandwich Recipe

Feature Attraction: The Bialy Breakfast Sandwich Recipe Photo: Katie Chudy
Richard Chudy•

The bialy, in all of its onion-y glory, might be the most underrated treat from a bakery out there. Not quite a bagel and not exactly a roll, the bialy is the perfect foil for a Southern-inspired breakfast sandwich that we think could be part of your regular morning routine.

Feature Attraction: The Bialy Breakfast Sandwich Recipe
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Prep Time
30
minutes
Cook Time
20
minutes
Servings
0
servings
Ingredients
  • 2 onion bialy
  • 1 tablespoon olive oil
  • 1/2 bunch collard greens
  • 1 tablespoon apple cider vinegar
  • crushed red pepper flakes
  • kosher salt
  • water
  • 4 slices bacon
  • 2 tablespoons Sorghum (can substitute molasses)
  • 1/2 pound shard white cheddar cheese
  • 1 red bell pepper
  • 1/3 cup mayonnaise
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • kosher salt
Directions
  1. Heat a medium size saucepan over medium heat and add the olive oil.
  2. Add the slices of collard greens and season with a pinch of salt. Stir with a spoon and add the vinegar and red pepper flakes, to taste.
  3. Cook until the collards have just wilted, adding water as needed if the pan is starting to dry out, about 5-8 minutes total.
  4. Can be made one day ahead, re-warm gently in a small skillet until warmed through.
  5. Pre-heat the oven to 350 degrees F. Place a wire rack over a baking sheet and spray the rack with non-stick spray.
  6. Lay the bacon slices on the rack and bake until the bacon is crispy, 10-15 minutes.
  7. Brush the bacon with the sorghum and turn off the heat. Allow the bacon to sit in the oven until ready to assemble.
  8. In the bowl of a food processor, pulse the cheese, red pepper, mayonnaise, smoked paprika, cayenne and salt until it forms one cohesive spread. Adjust seasoning with salt and cayenne, if desired.
  9. Can be made at least two days ahead of time, extras can be wrapped in an airtight container and will last for a week in the refrigerator.
  10. Heat a medium non-stick skillet over medium heat. Add the oil then carefully crack the eggs into the skillet.
  11. Season with a pinch of salt and the hot sauce. Cook for about a minute, then cover the skillet with a lid.
  12. Turn off the heat and allow the eggs to sit in the skillet for a minute. Remove from the heat.
  13. Spread some pimento cheese onto each half of bialy, then add the collards, bacon and top with a fried egg. Eat immediately while warm.
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