Morning Smash Sando Recipe

Make aioli

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate while you prepare the rest of the sandwich.

Sausage patty

If using a fresh or frozen sausage patty, cook in a skillet over medium heat 4–5 minutes per side until internal temperature reaches 160°F (71°C) and exterior is browned. Keep warm on a plate tented with foil.

Bacon

Cook bacon in a skillet over medium heat 3–5 minutes per side until crisp. Transfer to a paper towel–lined plate to drain and keep warm.

Vegetables

Heat 1 tsp oil in a skillet over medium-high heat. Add thinly sliced bell pepper and zucchini (or chosen vegetables) and a pinch of salt. Sauté until just tender and lightly browned, about 4–5 minutes. Keep warm.

Heat skillet

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and let it shimmer but not smoke.

Fry and smash eggs

Crack two eggs into the hot skillet spaced slightly apart. Immediately use a spatula to press (smash) each egg flat against the pan to create thin, crispy-edged rounds. Season with half the salt and pepper. Cook until edges are crisp and the whites are set but yolks are still slightly runny, about 1–2 minutes.

Add cheese and finish

Reduce heat to low. Place one slice of cheddar on each egg. Cover the skillet or add a small splash of water and cover for 20–30 seconds to help the cheese melt while keeping yolks runny. Remove eggs to a plate.

Toast buns

Butter the cut sides of the brioche buns with the unsalted butter. Return the skillet to medium heat and toast the cut sides butter-side-down until golden, about 1–2 minutes.

Assemble sandwich

Spread about 1 tablespoon of garlic aioli on the bottom bun. Place the chosen protein (sausage patty, 2 bacon strips, or 1/2 cup sautéed vegetables) on top of the aioli. Place one cheddar-topped smashed egg over the protein, then add the second egg if making a double-egg sandwich (otherwise reserve). Top with microgreens or arugula if using and a dash of hot sauce if desired. Spread remaining aioli on the top bun and close the sandwich.

Serve

Serve immediately while hot, with optional side of fruit or fries. If preparing multiple sandwiches, keep assembled sandwiches in a warm oven (200°F/95°C) for no more than 10 minutes to maintain texture.