Jennifer Causey
Active Time
Total Time
15 MIN
Serves : 1

For Food & Wine restaurant editor Jordana Rothman, time in her own home is a precious commodity. To celebrate her rare morning in her kitchen, she gives herself the gift of time spent crafting a favorite breakfast, like this “toastie,” a lively assemblage of sweet and savory toppings perched on a well-toasted slice of sourdough bread.

How to Make It

Step 1    

Fold together grapefruit segments, parsley, olives, olive oil, and thyme in a small bowl. Squeeze grapefruit peel all over olive-grapefruit salad.

Step 2    

Spread labneh over toasted bread slice; top with olive-grapefruit salad, boquerones, and egg. Sprinkle with sea salt and chile flakes.

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