Turkey, Egg & Cheese Recipe

In a small bowl, combine mayonnaise, sriracha, lemon juice, honey (if using) and 1/8 tsp salt. Whisk until smooth and adjust heat by adding more sriracha if desired. Set aside at room temperature.

Toast bun

Split the brioche bun and spread 1/2 tsp unsalted butter on each cut face. Heat a skillet or griddle over medium heat. Place buns butter-side-down on the skillet and toast until golden brown, about 1–2 minutes. Remove and keep warm.

Cook turkey sausage

Increase heat to medium-high. Add 1 tsp neutral oil to the skillet. Place the turkey sausage patty in the pan and cook until browned and cooked through, about 3–4 minutes per side (internal temperature 165°F / 74°C). Transfer to a plate and keep warm.

Fry egg (over-easy)

Reduce heat to medium. Add a small pat of butter or a little oil to the skillet. Crack the large egg into the pan. Season the egg with 1/8 tsp kosher salt and a pinch of black pepper. Cook until the whites are set but yolk still jiggly, about 2–3 minutes. Carefully flip the egg with a spatula and cook for an additional 15–30 seconds for over-easy (runny yolk). If you prefer the yolk more set, cook 45–60 seconds after flipping.

Melt cheese

While the egg finishes, place the cheddar cheese slice on the hot turkey sausage patty so it begins to melt (cover loosely with a lid for 15–30 seconds if you want it fully melted).

Assemble

Spread about 1 tablespoon of the prepared sriracha mayo on the bottom half of the toasted brioche bun. Place the cheese-topped turkey sausage on the mayo. Gently place the over-easy egg on top of the sausage. Add a light drizzle (about 1/2 tsp) of sriracha mayo on the top bun if desired. Close the sandwich with the top bun.

Finish & serve

Serve immediately while hot so the yolk provides a rich sauce. Optionally serve with pickles or a side of potato hash.