Brioche Breakfast Sandwich

This sandwich is easy and absolutely delicious! You can make it on a brioche bun or an English muffin, or a loaf of sourdough!

I use cheddar cheese in mine, but you could easily switch the cheddar out for Gruyere or another one of your favorite melty cheeses! What really sets the flavor apart is the sharp taste of the arugula and the spicy, chipotle mayo to dress the top!

Nailing this sandwich is all about the perfect poach. So, once I get my bacon cooking, I immediately move on to making my poached eggs so I can put all my focus and attention in to them. Making painfully sure they are not neglected!

Ingredients:

(Per sandwich:)

1 brioche bun

4 slices of cheddar cheese

1 egg

2 strips of bacon

A handful of arugula

1 tsp chipotle mayo

A sprinkle of Paprika

Salt & Pepper

Preparing the eggs and bacon:

First prepare your water for the eggs. Fill a medium pot with water and set over high heat. Pull out a separate smaller bowl and fill with water and ice. You’ll use this when the eggs are done to allow them to stop their cooking process and preserve while you finish your other sandwich ingredients. Lastly, prepare a plate with a double spread of paper towel on top. You’ll use this to dry the eggs just before you’re ready to add them to your sandwich.

Meanwhile, heat a large pan to medium/high heat and add strips of bacon. Cook bacon until crispy and a little pliable. Flipping midway through cooking process. Once bacon is finished cooking, place aside on a plate with a paper towel to drain grease off.

While the bacon is cooking, if your pot for the eggs has reached boiling, add about a tablespoon of white vinegar to the water. Swirl into a vortex and drop your cracked egg directly into the middle of the vortex. If you like your eggs really runny, let them boil for three minutes. If you like them with a fully cooked white area and a runny yolk center, let them boil for four minutes. Remove from boiling water as soon as they are done and place in ice water. Do not poor out the boiling water. Just switch off the heat as you’ll use this water to re-heat your eggs.

Toasting the bread…

Start by preheating the oven to 300*. I like to use the the same pan I cooked the bacon in for toasting the buns. I just reheat the pan and place the top side of my top bun down directly onto the heat, and the top side of the bottom bun directly onto the heat, and I let sit over direct heat for about 1-2 minutes. If you are using a separate ungreased pan, just add a little bit of butter to these sides of the buns before placing over heat. Once the bread is toasted, add the slides of cheese to the bottom bun and place in oven to heat and melt the cheese.

Reheat the eggs…

Once you start to see the cheese melting on the bread, it’s time to reheat the poached eggs. Place eggs back in pot of hot water and let sit in hot water for about 10-30 seconds. Remove from heat and place eggs on the plate with the paper towel to drain.

It’s time to put the sandwich together!

Spread a bit of chipotle mayo on to the top bun. Layer bacon, arugula, and egg to the bottom bun. Season egg with a pinch of salt, pepper, and paprika. Sandwich ingredients with top bun and serve.