The Bbb (breakfast Brioche Bun) Recipe
2 eggs, rosemary ham, havarti cheese, arugula & d’Espelette aioli, Choice of forked fried potatoes or tossed arugula salad, dressed with champagne vinaigrette, and parmesan cheese
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Ingredients
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Brioche Bun Sandwich
d'Espelette Aioli
Forked Fried Potatoes (choose this) / Tossed Arugula Salad (alternate)
Finishing & Seasoning
Method
D'Espelette Aioli
Make the aioli
In a small bowl whisk together mayonnaise, D'Espelette pepper, grated garlic, lemon juice, olive oil, salt and black pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly (can be made up to 1 day ahead).
Forked Fried Potatoes (or alternate Arugula Salad)
Option A — Forked Fried Potatoes (pan-roasted)
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add halved baby potatoes cut-side down in a single layer. Season with smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook undisturbed 6–8 minutes until golden and crisp, then reduce heat to medium-low, cover and cook another 6–8 minutes until tender when pierced. Uncover and toss to crisp again if needed. Transfer to a bowl and keep warm.
Option B — Tossed Arugula Salad (alternate)
In a small bowl whisk together champagne vinegar, Dijon mustard and 1 tablespoon extra-virgin olive oil; season lightly with salt and pepper. In a salad bowl toss baby arugula with the dressing until lightly coated. Top with shaved parmesan and set aside.
Sandwich Assembly & Eggs
Heat ham and melt cheese
Return skillet to medium-low. Layer rosemary ham slices in the pan just to warm, about 30–45 seconds per side. Place havarti slices on top of the warmed ham in the pan, cover briefly (30–45 seconds) until cheese softens and begins to melt. Remove ham+cheese and rest on bottom bun.
Cook the eggs (sunny-side or over-easy)
Add 1 tablespoon butter to the skillet and reduce heat to medium-low. Crack 2 large eggs into the pan (or 1 egg per sandwich if making two). For sunny-side: cook gently 2–3 minutes until whites set but yolks still runny. For over-easy: cook whites set (~2 minutes), carefully flip and cook 10–20 seconds. Season eggs lightly with salt and pepper. Remove and place eggs on top of ham+cheese.
Assemble the bun
Spread about 1/2 tablespoon (or to taste) of the D'Espelette aioli on the top bun. On the bottom bun with ham+cheese and egg, add a small handful (~1/2 cup) of baby arugula. Place the aioli-smeared top bun on the sandwich. Press gently to combine.
Serve: Place the assembled breakfast brioche bun on a plate. Serve with either a portion of forked fried potatoes (warm) or the tossed arugula salad (chilled). Sprinkle shaved parmesan over potatoes or salad as desired and finish with additional D'Espelette dusting or cracked black pepper to taste.