Lil’ Chuckie Recipe

Prepare protein

If using bacon: cook 2 strips in a skillet over medium heat until crisp (about 6–8 minutes), then drain on paper towels. If using sausage: pan-fry or grill a breakfast sausage patty until cooked through (internal temperature 160°F / 71°C) and light brown, about 6–8 minutes. If using ham: warm 2 oz thinly sliced ham in the skillet for 30–60 seconds per side until just heated.

Toast brioche

Butter or spread a thin layer of mayonnaise on the cut sides of the brioche bun. Heat a skillet or griddle over medium heat and toast the cut sides, buttered-side down, until golden and lightly crisp, about 1–2 minutes. Remove and keep warm.

Cook the egg

Lightly oil the skillet (about 1 tsp) and reduce heat to medium-low. Crack 1 large egg into a small bowl, then slide into the skillet. Season with a pinch of salt and pepper. For a round, sandwich-ready shape, use an egg ring or a small ramekin; otherwise cook free-form. Cook until the white is set and yolk is at your preferred doneness: about 2–3 minutes for set whites with slightly runny yolk. If you prefer the yolk fully set, cover skillet with a lid for 30–60 seconds or flip and cook an additional 20–30 seconds (over-easy/over-hard as desired).

Assemble with cheese

Place the warmed protein on the bottom half of the toasted brioche. Immediately top the hot protein with 1 slice of American cheese so it begins to melt. Set the cooked egg on top of the cheese (or under the cheese if you prefer the cheese fully melted over the egg). If needed, return the assembled bottom half to the skillet briefly, cover for 15–30 seconds to finish melting the cheese.

Finish sandwich

Cap with the top half of the brioche. Press gently, slice in half if desired, and serve hot.

Makes one Lil’ Chuckie. Adjust proteins as needed for multiple sandwiches; keep cooked components warm in a low oven (200°F / 95°C) while finishing remaining sandwiches. For a runnier yolk, cook egg less; for a firmer yolk, cook longer or break yolk before assembling.