Breakfast Sandwich Recipe

Preparation Instructions

1. 1

   Prepare the Fingerling Potatoes

   Preheat the oven to 400°F (200°C). Toss the fingerling potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until golden and tender, flipping halfway through.

2. 2

   Cook the Bacon

   In a skillet over medium heat, cook the bacon until crispy. Remove and place on paper towels to drain excess fat.

3. 3

   Scramble the Eggs

   In the same skillet, reduce heat to low. Whisk the eggs in a bowl and pour them into the skillet. Cook, stirring gently, until scrambled and just set. Add the shredded cheddar cheese and stir until melted.

4. 4

   Assemble the Sandwich

   Spread calabrian chili aioli on the bottom half of each brioche bun. Layer with scrambled eggs, crispy bacon, fresh arugula, and avocado slices. Top with the other half of the bun.

5. 5

   Serve

   Serve the breakfast sandwiches warm alongside the roasted fingerling potatoes.