Ego Convenience Recipe

Prep bun and sauce

Split the brioche bun in half and lightly toast cut sides in a dry skillet or toaster for 1–2 minutes until just golden. While toasting, mix mayonnaise and Dijon mustard in a small bowl and set aside.

Cook eggs

Heat a nonstick skillet over medium-low heat and add butter. Once melted and foaming, crack the two eggs into a small bowl and whisk lightly with salt and pepper until yolks and whites are just combined (for a tender folded/scrambled style) or leave whole if you prefer a fried egg. Pour eggs into the skillet and cook gently, stirring slowly with a spatula for 1–2 minutes until soft-set (or cook 2–3 minutes for fried eggs to desired doneness). Remove from heat just before fully set as they will finish on the sandwich.

Assemble and melt cheese

Spread the mayo–Dijon mixture on the cut side of both bun halves. Place the bottom bun on a plate, layer with deli ham/turkey, then the warm eggs, and top with the slice of cheddar. Place the top bun over the cheese. If you want melted cheese, return the assembled sandwich to the skillet (cut side up) and cover for 30–60 seconds over very low heat, or place under a preheated broiler for 30–45 seconds—watch carefully to avoid burning.

Finish

Remove sandwich from heat, let rest 30 seconds, then cut in half if desired and serve immediately.

If using spinach/arugula and tomato, layer the greens and tomato slices on top of the ham (or directly on the bun) before adding the eggs so they warm slightly. If using hot sauce, add to the eggs or spread a few drops on the bun before assembling.