Casse-croute réinventé façon Chez Rioux & Pettigrew

Casse-croute supersonique

Menu brunch

In a bowl, combine the ground beef with salt and pepper. Form into 4 equal-sized patties.

Prepare the Patties

Heat olive oil in a skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until cooked to your desired doneness.

Cook the Patties

Place a slice of cheddar cheese on each patty during the last minute of cooking, allowing it to melt.

Melt the Cheese

While the patties are cooking, slice the brioche buns in half and toast them lightly.

Prepare the Buns

On the bottom half of each bun, spread mayonnaise and mustard. Add the cooked patty with melted cheese, followed by lettuce, sliced tomato, and pickles. Top with the other half of the bun.

Assemble the Casse-croute

Serve immediately with your favorite side, such as fries or a salad.

Serve

Brioche buns

Ground beef

Cheddar cheese

Lettuce

Tomato

Pickles

Mayonnaise

Mustard

Salt

Pepper

Olive oil

In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Prepare the Eggs

Heat the butter in a non-stick skillet over medium heat. Pour in the egg mixture and gently stir until the eggs are cooked to your desired level of doneness. Add fresh herbs at the end and stir to combine.

Cook the Eggs

Slice the baguette and toast it lightly. Halve the avocados, remove the pit, and scoop the flesh into a bowl. Mash with a fork, adding salt and pepper to taste.

Prepare the Baguette and Avocados

Dice the tomatoes and toss them with olive oil and balsamic vinegar in a separate bowl. Season with salt and pepper.

Casse-croute Supersonique

Menu Brunch