Folded Eggs Recipe

Prepare brioche

Split the brioche buns and lightly butter the cut sides with 2 tbs unsalted butter. Heat a skillet over medium heat and toast the buns, buttered side down, until golden and slightly crisp, about 1–2 minutes. Remove and set aside, cut sides up.

Cook bacon

If bacon is not already cooked, cook 4 strips in a skillet over medium heat until crisp, 6–8 minutes, turning occasionally. Drain on paper towels and keep warm. (If already cooked, warm briefly in skillet 30–60 seconds.)

Make folded eggs

Crack 4 large eggs into a bowl, add 2 tbsp whole milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined and slightly frothy. Heat the same skillet over medium-low and add 1 tsp neutral oil. Pour in the egg mixture. Let the eggs set at the edges for 20–30 seconds, then gently push cooked edges toward the center with a silicone spatula while tilting the pan to allow uncooked egg to flow underneath. After about 1–2 minutes when eggs are mostly set but still slightly moist, sprinkle 1 cup shredded cheddar evenly over the eggs. Fold the eggs in half (or thirds) over the cheese to create a compact folded omelet. Cook 15–30 more seconds until cheese begins to melt but eggs remain tender. Remove from heat.

Assemble sandwich

Place the folded eggs on the bottom half of each toasted brioche (divide eggs between 2 buns). Top eggs with 2 bacon strips per sandwich (break strips to fit if needed). Add a little extra shredded cheddar on top if desired. Cover with bun tops and serve immediately alongside home fries.

Parboil and prep potatoes: Peel (optional) and cut 2 medium russet potatoes into 3/4-inch dice. Place in a pot of cold, salted water, bring to a simmer and cook until just tender when pierced with a fork, about 6–8 minutes. Drain thoroughly and let sit in colander for 2 minutes to dry.

Cook potatoes: While potatoes drain, heat a large skillet over medium-high heat and add 2 tbsp olive oil. When oil shimmers, add the drained potato cubes in a single layer (work in batches if necessary). Let potatoes sear without moving for 3–4 minutes to get a crisp surface, then stir or toss to sear other sides another 3–4 minutes.

Add onion and seasonings: Add the diced half onion to the skillet and cook until translucent and starting to brown, 3–4 minutes. Sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp garlic powder over the potatoes and onions; toss to coat and continue to cook for 1–2 minutes so spices bloom.

Finish and garnish: Taste and adjust seasoning. Remove from heat, sprinkle with 1 tbsp chopped parsley if using, and serve immediately alongside the folded egg brioche sandwiches.