Brioche Breakfast Sandwich Recipe
Folded eggs, cheddar cheese & bacon on a toasted brioche bun with home fries
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Ingredients
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Brioche Sandwich
Home Fries
Method
Brioche Sandwich
- 1
- 2
Prepare the eggs
In a bowl, whisk together the eggs, milk, salt, and black pepper until fully blended. Heat butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and let sit briefly until it begins to set. Using a spatula, gently fold the eggs from the edges toward the center, creating soft folds. Continue until the eggs are fully cooked but still soft. Remove from heat.
- 3
Toast the brioche buns
Slice the brioche buns in half and lightly toast them in a dry skillet or toaster until golden and warm.
- 4
Assemble the sandwich
Place a slice of cheddar cheese on the bottom half of each brioche bun. Add half of the folded eggs on top of the cheese, followed by 2 slices of cooked bacon. Top with the other half of the bun.
Home Fries
- 5
Prepare the potatoes
Wash and peel the russet potatoes. Cut them into 1/2-inch cubes. Place the cubes in a bowl of cold water and let soak for 5 minutes to remove excess starch. Drain and pat dry thoroughly with a clean towel.
- 6
Cook the potatoes
Heat olive oil in a large skillet over medium-high heat. Add the diced potatoes in a single layer and cook undisturbed for 5–6 minutes, allowing them to brown. Stir and continue cooking for another 10–12 minutes, stirring occasionally, until golden and tender.
- 7
Season the fries
Sprinkle paprika, garlic powder, onion powder, salt, and black pepper over the cooked potatoes. Toss well to coat evenly. Cook for another 1–2 minutes to let the seasoning blend in.
- 8
Garnish and serve
Remove from heat and sprinkle with fresh chopped parsley if desired. Serve hot alongside the brioche breakfast sandwich.
