Egg Sandwich Recipe

Directions for Egg Sandwich

1. 1

   Prepare the Sticky Potatoes

   Peel and dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat, add the potatoes, sprinkle with salt and pepper, and cook until crispy and golden, about 15-20 minutes, stirring occasionally.

2. 2

   Cook the Fennel Sausage

   In another skillet, cook the fennel sausage over medium heat until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.

3. 3

   Scramble the Eggs

   In a bowl, whisk the eggs with a pinch of salt and pepper. In the same skillet used for the sausage, add a little more oil if needed, and scramble the eggs over medium-low heat until just set, about 3-4 minutes.

4. 4

   Assemble the Sandwich

   Slice the brioche buns in half. Spread a generous layer of Calabrian chili aioli on each half. Layer the scrambled eggs, fennel sausage, sliced tomato, and sharp cheddar cheese on the bottom half of the bun, then cover with the top half.

5. 5

   Serve

   Serve the egg sandwiches hot with the sticky potatoes on the side.