Brioche Bread Egg Sandwich

Brioche Breakfast Sandwich Scrambled Egg Smoked Bacon Ham Grilled Tomato Melted Cheddar Cheese and Mayonnaise on Grilled Brioche Bread. Remove the egg and set on top of the ham.

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Season the egg with salt and pepper.

Brioche bread egg sandwich. Flip both bread slices. Add the two bread slices to the heated skillet and toast for 1 minute. Top the egg with the cheesy half of the brioche.

When the oil is hot crack the egg into the center of the skillet. Continue to cook for 2 minutes. Season gently with salt and pepper.

When your bread is a little more firm. To assemble the sandwich slice your brioche as thick as you like it. Spread butter over one side of a brioche bread slice.

Brioche Roll Enriched Flour Wheat Flour Malted Barley Flour Niacin Reduced Iron Thiamine Mononitrate Riboflavin Folic Acid Water Butter With Natural Flavor Pasteurized Cream Milk Natural Flavor Liquid Whole Eggs Whole Egg Citric Acid Nisin Preparation To Preserve Freshness Sugar High Heat Milk Solids Milk Protein Concentrate Non-Fat Dry Milk Lactose Sugared Egg Yolk. Crack an egg into the slice of bread with a hole in it. Using a knife cut a hole in one slice of bread.

Find out how Chef Bodoni builds her perfect bacon-and-egg breakfast sandwich. Ingredients Six 1-inch-thick slices of brioche 2 tablespoons unsalted butter plus softened butter for brushing 6 ounces frisée torn into bite-size pieces 3 cups 14 cup lightly packed parsley. Fry to desired doneness sunny-side up over easy over hard broken however you like it.

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