Brioche Breakfast Sandwiches
 
Prep time
Total time
 
A soft brioche bun surrounding melty cheese, thick cut Canadian bacon or a savory sausage patty topped with the creamiest scrambled eggs you've ever had, finished with caramelized onions and the perfect hint of flavor and heat in a swipe of sriracha mayo.
Alison:
Serves: 4 sandwiches
Grocery List
  • 4 fresh brioche buns
  • 1 large onion
  • 2 T. unsalted butter
  • Meat of your choice -- 4 thick slices of Canadian bacon or ham, 1 lb. sausage made into 4 patties, or 8 slices of bacon
  • ¼ c. mayo
  • 1-2 T. sriracha sauce
  • 4 slices of cheese (I used big slices of American for this pic)
  • 6 eggs
  • 3 T. butter, divided
  • salt and pepper at many stages of the recipe
  • Optional ingredients (see post):
  • chives
  • dill
  • Capitol Hill seasoning
  • cream
  • sour cream
  • balsamic vinegar
  • brown sugar
Here's how...
  1. The caramelized onions take the longest so in a large skillet, add 2 T. butter and one large, thinly sliced onion and turn your burner temp to medium-low.
  2. Sprinkle with salt to taste and a bit of pepper and let these just cook, stirring occasionally, until they are beautifully golden brown and soft.
  3. Warm or cook your meat for 4. I have used breakfast sausage (my personal favorite) that I shaped into patties and cooked to temp, as well as thickly sliced Canadian bacon. Ham or thick-sliced bacon would also be sammie perfection, so use what you have -- just get it warm or cooked.
  4. Next, mix up your mayo: ¼ c. mayo plus 1-2 T. sriracha. Mix and taste to get to your liking.
  5. Now, get a big surface area like parchment or a cutting board and start prepping to assemble. Buns, mayo, cheese, meat so far.
  6. Eggs. Start with a cold, non-stick pan (I use ceramic). To it add 2 T. butter and crack 6 eggs into the cold pan. Turn the heat on to medium-low and grab a spatula. Stay close by and stir often JUST until the eggs are like a runny scramble. This is where you want to be prepared to take them off the heat within seconds. The minute they are no longer runny, get them off the burner and stir in another Tablespoon of butter or a bit of sour cream or even heavy cream just to add some softness. Don't let them dry and remember that eggs keep cooking in the pan so work quickly! Shake in your seasoning to your liking or salt and pepper with chives. Add the eggs to the top of your sandwich and then top with your beautifully soft onions.
  7. To freeze, wrap each cooled sandwich in foil and then put them into a plastic freezer bag that you've clearly marked. You can let these thaw overnight (at least 12 hours) in your fridge and then put the tin foil packet right into your oven on a baking sheet and warm at 350 degrees for 15-20 minutes or until fully heated through. Times may vary.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/brioche-breakfast-sandwiches/