Brioche Egg'wich Recipe

Prepare onions: heat a large skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter until butter melts.

Add sliced onions and 1/4 tsp kosher salt. Cook, stirring every few minutes, until onions are soft and translucent, about 10 minutes.

Reduce heat to medium-low. Continue to cook, stirring more frequently to prevent sticking, until onions turn deep golden brown and sweet, about 20–30 more minutes. If desired, sprinkle 1/2 tsp sugar about halfway through to accelerate caramelization. Remove from heat and set aside.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack.

Bake 12–18 minutes depending on thickness and desired crispiness. For medium-crisp bacon aim for 14 minutes. Remove and transfer to paper towels to drain. Keep warm.

Whisk eggs: in a bowl, crack 6 eggs, add 3 tbsp whole milk, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 2 tbsp unsalted butter. Once butter is foamy but not browned, pour in eggs.

Cook gently, stirring and folding with a silicone spatula for creamy, soft scrambled eggs. Remove from heat when eggs are just set but still slightly glossy—carryover heat will finish them (about 2–4 minutes).

Immediately top scrambled eggs with the sliced or shredded cheddar, allow the residual heat to melt the cheese, or briefly cover the skillet for 30–60 seconds to help melting.

Toast buns: spread softened butter (about 1/2 tsp per cut side) on cut sides of 6 brioche buns. Heat a skillet or griddle over medium heat and toast cut sides until golden, about 1–2 minutes.

Spread 1/2 tbsp NYD chipotle mayo on the bottom half of each toasted bun and 1/2 tbsp on the top half.

Layer each sandwich: place melted-cheese scrambled eggs on the mayo-spread bottom bun, divide caramelized onions evenly over the eggs (about 2–3 tbsp per sandwich), then add two slices of Applewood bacon (or equivalent weight) per sandwich. Add a small handful of microgreens or baby arugula if using.

Close with the top bun and press gently. Serve immediately. Note: This sandwich is recommended to be served before 3pm.