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–+ servings
brioche breakfast sandwich

Brioche Breakfast Sandwich

Matthew Chin
The brioche breakfast sandwich is a delightful fusion of fluffy brioche bun, perfectly cooked eggs, and salty cheese. Crisp lettuce and juicy tomato slices add a refreshing touch, while a generous dollop of spicy mayo provides a tantalizing kick to each bite. This heavenly combination makes for a scrumptious and satisfying start to your day, leaving you energized and ready to tackle whatever comes your way.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Breakfast
Cuisine American
Servings 1
Calories 603 kcal

Ingredients
  

  • 1 brioche bun
  • 1 slice American cheese
  • 2 eggs
  • 4 tbsp mayonnaise
  • 1 tsp chili powder
  • ½ tsp paprika
  • 4 tbsp butter (split in half)
  • 2 tsp chives
  • 1 tomato (sliced)
  • 1 lettuce leaf
  • Salt and pepper to taste

Instructions
 

  • In a small bowl, add your mayonnaise followed by chili powder, paprika, and a pinch of salt and pepper. Stir until combined and set aside.
  • In a separate small bowl, add your eggs, salt, and pepper and whisk with a fork until combined and aerated. Once ready, set aside.
  • Heat a large frying pan on medium heat.
  • Add butter and let it melt.
  • Add your brioche bun face down and toast until golden brown.
  • Repeat with the top bun until all the insides are toasted. Once ready, set aside.
  • In the same pan, add butter followed by eggs.
  • Gently move eggs with a spatula until curds form, about 5 minutes.
  • Once ready, add chives and salt and pepper to taste and set aside.
  • Begin assembling your breakfast sandwich, starting with the mayonnaise. Spread your mayonnaise on the bun evenly until fully coated.
  • Add the remaining ingredients beginning with the scrambled eggs, cheese, tomato, and lettuce. Cover with the top bun and serve with your choice of sides.

Notes

The trick to what makes this so delicious is found in that brioche bun. When you’re warming it up, toast it by searing it in a pan with some butter spread onto it. You will know it is ready when it becomes pillowy soft and when you press down on the top of the bun it bounces right back.
If you really want to bring up the taste, try substituting regular mayonnaise with Japanese mayonnaise, also known as Kewpie mayo. This has an eggy taste and the flavors work really well with the rest of the sandwich.
If you’re not a big fan of spices in your mayonnaise, try a relish mayo instead.

Nutrition

Calories: 603kcalCarbohydrates: 28.1gProtein: 12.5gFat: 50.2gSaturated Fat: 25gFiber: 1.6gSugar: 6.5g
Keyword eggs, sandwich, scrambled eggs
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