Brekkie Sando Recipe
Farmhouse garlic butter, egg, monterey jack, tomato, arugula
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Ingredients
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Garlic Herb Butter
Sandwich Components
Bread & Assembly
Method
Garlic Herb Butter
- 1
Make the garlic butter
In a small bowl, combine softened butter, minced garlic, chopped parsley, chives, lemon zest, kosher salt, and black pepper. Mix thoroughly until uniform. Taste and adjust salt or lemon zest as desired. Reserve at room temperature so it remains spreadable.
Egg & Cheese
- 2
Beat eggs
Crack the eggs into a small bowl, add milk (or water) and a pinch of salt and pepper. Whisk until blended and slightly frothy.
- 3
Cook the eggs
Heat a nonstick skillet over medium-low. Add 1 tsp butter or oil and let it melt and coat the pan. Pour the beaten eggs into the pan. For a folded/scrambled style: stir gently with a spatula, lifting and folding until just set but still moist (about 1–2 minutes). For a thin folded omelette: let eggs set without stirring, then fold once. Remove from heat when slightly underdone; residual heat will finish cooking.
- 4
Toast & Assemble
- 5
Toast the bread
Spread 1/2 tbsp of the garlic herb butter onto the inside face of each slice of bread. Heat the skillet over medium and toast bread, buttered-side down, until golden brown and crisp, about 1–2 minutes. If you prefer, toast in a toaster and then spread the garlic butter on the cut sides before assembly.
- 6
Assemble sandwich
On one toasted slice (buttered side up), layer the melted-cheese egg. Top with tomato slices, season the tomato lightly with a pinch of salt and pepper, then add the arugula. If using, drizzle a little hot sauce or spread mustard on the other slice of bread. Close the sandwich with the second slice, garlic-buttered side down.
- 7
Finish & serve
Press the sandwich gently and, if desired, return to the skillet for 20–30 seconds per side over low heat to warm through and slightly compress. Slice in half and serve immediately while warm.