Egg Rebel Recipe

Name: MAD Rebel Health Kitchens Egg Rebel Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 3 count cage-free large eggs; 2 tbsp whole milk; 1 tbs unsalted butter; 1 oz sharp cheddar cheese, grated; 1 tsp salt; 1 tsp black pepper, freshly ground; 1 count brioche bun; 3 tbsp mayonnaise; 1 clove garlic, minced (about 1 clove); 1 tsp lemon juice; 0.5 tsp Dijon mustard; 0.5 tsp olive oil; 0.25 tsp salt; 0.125 tsp black pepper; 1 tbsp green onion, thinly sliced (scallions); 2 tbsp pickled chilies, sliced (e.g., pickled jalapeño or fresno); 0.5 tbs unsalted butter (for toasting bun)

Inspired by MAD Rebel Health Kitchen

Time20m

Serves1

3 Cage Free Eggs, Scrambled W/Cheddar Chz, House Garlic Aioli, Green Onion, Pickled Chili's, on a Toasted Brioche Bun

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Ingredients

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Egg Sandwich

3 count cage-free large eggs

2 tbsp whole milk

1 tbs Unsalted butter

1 oz sharp cheddar cheese, grated

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

1 count brioche bun

House Garlic Aioli

3 tbsp Mayonnaise

1 clove garlic, minced (about 1 clove)

1 tsp ReaLemon lemon juice

1/2 tsp Dijon mustard

1/2 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Toppings & Garnish

1 tbsp green onion, thinly sliced (scallions)

2 tbsp pickled chilies, sliced (e.g., pickled jalapeño or fresno)

1/2 tbs unsalted butter (for toasting bun)

Method

House Garlic Aioli

Make the aioli

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, salt and black pepper. Whisk until smooth. Taste and adjust salt or lemon for brightness. Cover and refrigerate while preparing the rest (can be made up to 24 hours ahead).

Egg Sandwich

Prepare eggs

Crack 3 eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk until uniformly blended and slightly frothy (about 20–30 seconds).

Cook scrambled eggs

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown. Pour in the egg mixture. Let eggs sit undisturbed 10–15 seconds until edges begin to set. Using a silicone spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue gently folding and moving the eggs, lowering heat if they’re cooking too quickly. When eggs are about 80% set but still glossy and slightly runny, sprinkle 1 ounce grated sharp cheddar evenly over the top. Fold once to combine and remove skillet from heat — residual heat will finish the eggs. This should take 2–3 minutes total cooking time for soft, creamy scrambles.

Toast brioche bun

Split the brioche bun and spread 1/2 tablespoon unsalted butter on cut sides. Heat a separate skillet or griddle over medium heat. Place bun cut-side down and toast until golden and slightly crisp, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds — watch carefully to avoid burning.

Assemble sandwich

Spread about 1 tablespoon of the prepared garlic aioli evenly on the bottom bun. Using a spatula, transfer the scrambled eggs with melted cheddar onto the aioli-lined bottom bun. Scatter 1 tablespoon thinly sliced green onion over the eggs, then top with 2 tablespoons pickled chilies (adjust amount to taste). Spread a light smear (about 1/2 teaspoon) of aioli on the top bun if desired. Close the sandwich and press lightly. Serve immediately while warm.