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.
- 2 onion bialy, cut in half and toasted
- 1 tablespoon olive oil
- 1/2 bunch collard greens, bottom and thick stems removed, leaves sliced crosswise into thin pieces
- 1 tablespoon apple cider vinegar
- crushed red pepper flakes, to taste
- kosher salt, to taste
- water, as needed
- 4 slices bacon
- 2 tablespoons Sorghum (can substitute molasses)
- 1/2 pound shard white cheddar cheese, coarsely grated with a box grater
- 1 red bell pepper, roasted, seeded and peeled
- 1/3 cup mayonnaise, plain yogurt, sour cream or Labne
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- kosher salt, to taste
For the collards:
- Heat a medium size saucepan over medium heat and add the olive oil.
- 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.
- Cook until the collards have just wilted, adding water as needed if the pan is starting to dry out, about 5-8 minutes total.
- Can be made one day ahead, re-warm gently in a small skillet until warmed through.
For the bacon:
- Pre-heat the oven to 350 degrees F. Place a wire rack over a baking sheet and spray the rack with non-stick spray.
- Lay the bacon slices on the rack and bake until the bacon is crispy, 10-15 minutes.
- Brush the bacon with the sorghum and turn off the heat. Allow the bacon to sit in the oven until ready to assemble.
For the pimento cheese:
- 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.
- 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.
For the eggs:
- Heat a medium non-stick skillet over medium heat. Add the oil then carefully crack the eggs into the skillet.
- Season with a pinch of salt and the hot sauce. Cook for about a minute, then cover the skillet with a lid.
- Turn off the heat and allow the eggs to sit in the skillet for a minute. Remove from the heat.
- Spread some pimento cheese onto each half of bialy, then add the collards, bacon and top with a fried egg. Eat immediately while warm.
Still not sure what a bialy is? Read Everything You Need To Know About The Bialy (Including A Recipe)
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