Egghead Recipe
Egghead by TAO Group Hospitality offers a modern spin on the classic breakfast, offering delicious egg-centric sandwiches from Manhattan.
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Ingredients
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Savory Scrambled Egg Filling
Toasted Brioche & Spread
Add-ins & Garnish
Method
Savory Scrambled Egg Filling
Whisk eggs
Crack the 6 large eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk vigorously until combined and slightly frothy. This yields tender, creamy scrambled eggs.
Cook low and slow
Heat a nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown. Pour the egg mixture into the pan. Let eggs sit undisturbed for 10–15 seconds, then gently push the eggs from the edges toward the center with a silicone spatula, forming large soft curds. Continue folding gently and slowly for 2–4 minutes until eggs are mostly set but still slightly glossy and creamy. Remove from heat a moment before fully firm to account for carryover cooking.
Toasted Brioche & Spread
Prepare spread
In a small bowl, combine 4 tablespoons mayonnaise and 1 teaspoon Dijon mustard. Stir until smooth. This will be spread on both cut sides of each brioche bun.
Toast buns
Halve 4 brioche buns. Heat a clean skillet or griddle over medium heat. Spread a thin layer of the remaining 2 teaspoons unsalted butter on the cut side of each bun. Place buns, buttered-side down, on the skillet and toast 1–2 minutes until golden and slightly crisp. Remove and set aside.
Assembly — Add-ins & Garnish
Melt cheese
Lay one slice of aged cheddar on the bottom half of each toasted bun. If you prefer the cheese melted, place the bun with cheese under a broiler for 20–30 seconds or cover the skillet for 30 seconds until the cheese softens.
Build the sandwich
Divide the warm scrambled eggs evenly among the four buns, placing them on top of the cheddar. Top each with two slices of cooked crispy smoked bacon, a small handful (about 1 tablespoon) of baby arugula, and roughly 1 tablespoon pickled red onion if using.
Finish
Spread the mayo-Dijon mixture on the cut side of each top bun and close the sandwiches. Press gently, slice in half if desired, and serve immediately while the eggs are warm and the bun is slightly crisp.