Delux Breakfast Sandwich Recipe

Prepare brioche and mayo

Slice each brioche bun in half horizontally. Spread about 1 tablespoon of mayonnaise evenly on the inside of each top and bottom half (approximately 6 tbsp total for 4 sandwiches). Set on a plate and reserve.

Heat a large nonstick skillet or griddle over medium heat. Spread 3/4 tablespoon softened butter on the cut face of each bun half. Place buns butter-side-down on the hot skillet and grill 1–2 minutes until golden brown and crisp. Remove and keep warm.

Make scrambled eggs

Crack 8 eggs into a medium bowl. Add 4 tablespoons whole milk, 1 tsp salt and 1 tsp black pepper. Whisk until combined and slightly frothy. Heat 1 tablespoon unsalted butter in a 10" nonstick skillet over medium-low heat until melted and foaming. Pour in egg mixture. Let sit undisturbed 20–30 seconds until edges begin to set, then gently stir with a rubber spatula, folding eggs from the edges to the center. Continue cooking, folding occasionally, until large soft curds form but eggs are still moist — about 3–4 minutes total. Remove from heat; residual heat will finish them. Keep warm.

Warm ham and bacon if not already hot. If bacon is uncooked, cook 8 strips in a skillet over medium heat until crisp, 8–10 minutes, turning as needed, then drain on paper towels. Lightly warm ham slices in the same skillet 30–60 seconds per side just to heat through.

Place one slice of Havarti on each bottom bun immediately after grilling so residual bun heat begins to melt the cheese slightly.

Grill tomato

Brush tomato slices (from 2 tomatoes halved and sliced) with 2 tsp olive oil and season with 1 tsp salt and 1 tsp black pepper. Heat a small skillet or the same griddle used for buns over medium-high heat. Grill tomato slices 1–2 minutes per side until lightly charred and warmed but still holding shape. Remove and set aside.

On each bottom brioche (with Havarti slice), layer: 2 slices warmed ham, 2 strips bacon, a generous portion of scrambled eggs (about 1/4 of the eggs per sandwich), two grilled tomato slices, then top with the grilled brioche top (mayo side down). Press gently to compact the sandwich and help the cheese melt into the eggs.

If desired, return assembled sandwiches to the skillet for 30–45 seconds per side over low heat with a lid on to finish melting the Havarti and warming the sandwich through. Remove and serve immediately.

Cook hash browns

Heat a large nonstick or cast-iron skillet over medium-high and add 3 tbsp vegetable oil, spreading to coat. When oil shimmers, add thawed shredded hash browns in an even layer (use tongs or spatula to press down). Season with 1 tsp salt and 1 tsp black pepper. Cook undisturbed 5–7 minutes until the underside is deeply golden and crisp. Flip in sections and cook another 5–7 minutes until crisp and cooked through. For extra crispness, drain on paper towels briefly and return to skillet to keep warm.

Divide hash browns among plates and serve alongside sandwiches.