Parmesan Chicken Breakfast Sandwiches

There’s an interplay between salty, crunchy Parmesan chicken fillets and mildly anise-like tarragon that is uniquely mouthwatering. When you bring a fried egg and chive crème fraîche into the mix, you end up with a breakfast sandwich that is unparalleled in its deliciousness. It is key to use fresh rosemary bread for this recipe: Almost every major grocery store’s bakery makes a rosemary loaf, and the fluffy herbal bread provides the perfect complement to the intensely savory fillings. • serves 4

2 cups panko bread crumbs
1⅓ cups finely grated Parmesan cheese
1¼ teaspoons kosher salt
¾ teaspoon freshly cracked black pepper
4 boneless skinless chicken breast cutlets
4 tablespoons extra virgin olive oil
½ cup crème fraîche or sour cream
3 tablespoons finely chopped fresh chives
8 teaspoons unsalted butter, at room temperature
8 slices rosemary bread
4 large eggs
¼ cup chopped fresh tarragon leaves

Preheat the oven to 350°F. Line a baking sheet with tinfoil.

Mix together the bread crumbs, Parmesan, 1 teaspoon of the salt, and ½ teaspoon of the black pepper in a shallow bowl. Rub the chicken with 2 tablespoons of the olive oil and dredge in the bread crumb mixture to coat. Place on the baking sheet and roast for about 30 minutes, until the chicken is cooked through. Set aside.

In a small bowl, whisk together the crème fraîche, chives, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper and set aside.

Spread 1 teaspoon of the butter on each slice of bread and toast on a skillet over medium high heat until golden on each side. Place each chicken cutlet on a slice of bread.

Heat the remaining 2 tablespoons olive oil in a large frying pan over low heat. Once a drop of water flicked into the pan sizzles slightly, the oil is ready. Add the eggs to the pan, spacing them out as evenly as possible. Cover and cook until the egg whites have nearly solidified and the yolks are still wiggly, about 5 minutes depending on the heat intensity.

Place each egg on top of a chicken cutlet. Top with several generous tablespoonfuls of the chive crème fraîche and 1 tablespoon of the tarragon. Place the remaining bread slices on each sandwich and serve immediately.