Bacon Egg Brioche Recipe
Make Bacon Egg Brioche Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brioche Toast
Eggs
Bacon
Assembly & Garnish
Method
Bacon
- 1
Cook bacon
Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay bacon slices in a single layer on the rack or directly on the foil. Bake 12–18 minutes until edges are crisp and centers reach your preferred doneness; check at 12 minutes. If using maple glaze, brush maple syrup over bacon during the last 2 minutes of cooking. Remove bacon and transfer to a plate lined with paper towels to drain; keep warm.
Brioche Toast
- 2
Toast brioche
While bacon cooks or after, heat a large skillet or griddle over medium heat. Spread 1 tbs unsalted butter evenly on one side of each brioche slice. Place buttered side down in the skillet and toast 1–2 minutes until golden brown and caramelized; flip and toast the other side lightly 30–45 seconds. Alternatively, toast in a toaster or oven and butter when hot. Keep toasted slices warm in a low oven (200°F/95°C) if needed.
Eggs
- 3
Prepare egg mixture
Crack the eggs into a medium bowl. Add 2 tbs milk or light cream, 1 tsp salt, and 1/2 tsp black pepper. Whisk until well combined and slightly frothy (about 20–30 seconds).
- 4
Cook soft scrambled eggs
Heat a nonstick skillet over medium-low heat and add 1 tbs unsalted butter. When butter is foaming but not browned, pour in the egg mixture. Let sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently push set edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Continue folding every 10–15 seconds until large soft curds form and eggs are mostly set but still slightly glossy — about 2–3 minutes total. Remove from heat a moment before desired doneness; residual heat will finish them. Taste and adjust seasoning if necessary.
Assembly & Garnish
- 5
Assemble sandwiches
Place two toasted brioche slices on your work surface (one per sandwich). If using hot sauce or mustard, spread a thin layer on the bottom slice. Divide the scrambled eggs evenly between the slices, arranging them in an even layer. Top the eggs with two slices of cooked bacon and one slice of cheese each. Add a small handful (about 1/2 cup) of arugula or mixed greens on top of the cheese if using. Cap with the remaining brioche slices.
- 6
Melt cheese (optional)
If you prefer the cheese melted, place assembled sandwiches back in the warm skillet over very low heat, cover with a lid, and warm 1–2 minutes until cheese softens. Alternatively, place under a broiler for 30–60 seconds watching carefully.
- 7
Serve
Slice sandwiches in half if desired and serve immediately while warm. Provide extra hot sauce or maple syrup on the side if desired.