Breakfast for dinner with a sophisticated touch

Pan-toasted sourdough with brie and fried egg is seen

TOASTY BRIE AND EGG

Start to finish: 10 minutes

Servings: 1

1 tablespoon butter

1 thick slice sourdough bread

1 egg

Salt and ground black pepper, to taste

1 thick slab brie (about 2 ounces)

1 sprig fresh thyme

In a large skillet over medium-high, melt the butter.

Place the bread in the skillet and toast until the bottom is crispy and just turning golden, about 3 to 4 minutes. Flip the bread to toast the other side, pushing it to one side of the pan. Crack the egg into the other side of the pan. Season it with salt and pepper.

About 1 minute before the egg is cooked to desired doneness, place the brie on the bread. Use a spatula to transfer the egg, sunny side up, onto the brie. Cover the skillet and cook for another minute. Serve immediately.

Nutrition information per serving (values are rounded to the nearest whole number): 639 calories; 299 calories from fat (47 percent of total calories); 33 g fat (19 g saturated; 0 g trans fats); 302 mg cholesterol; 55 g carbohydrate; 29 g protein; 2 g fiber; 1,287 mg sodium.

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