Bacon Egg Brioche Recipe

Prep and toast

Bring brioche slices to room temperature if refrigerated. Lightly spread 1/2 tablespoon softened butter on one side of each slice. Heat a heavy skillet or griddle over medium heat and add 1 teaspoon oil. When oil shimmers, place brioche slices butter-side-down onto the skillet and toast 1.5–2 minutes until golden and crisp. Flip and toast the other side 1 minute. Remove to a plate and keep warm in a low oven (about 90°C / 200°F) while you cook bacon and eggs.

Pan-fry bacon

Arrange bacon slices in a cold skillet in a single layer (use a wide pan). Turn heat to medium and cook, turning occasionally, until bacon is browned and edges are crisped, about 8–12 minutes depending on thickness. For extra even crisping, press down gently with a spatula. When cooked, transfer bacon to a paper towel–lined plate to drain. Season lightly with the measured black pepper while still hot.

Oven alternative

To cook bacon in the oven, preheat oven to 200°C (400°F). Place bacon on a rimmed baking sheet lined with foil and a wire rack if available. Bake 12–18 minutes until crisp. Drain on paper towels and season with black pepper.

Beat eggs

Crack the 4 large eggs into a bowl, add 2 tablespoons milk or cream and 1 teaspoon salt. Whisk until blended and slightly frothy. If using cheese, reserve it nearby for folding in at the end.

Cook scrambled eggs

Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. When the butter has melted and just begins to foam, pour in the egg mixture. Allow eggs to sit undisturbed for about 10–15 seconds until edges begin to set. With a silicone spatula, gently push the set edges toward the center, letting uncooked eggs flow out. Continue folding every 10–15 seconds until eggs are mostly set but still soft and glossy — about 2–3 minutes total. Remove from heat just before fully firm; residual heat will finish them. If using cheddar, fold in grated cheese now so it melts. Stir in chopped chives or parsley if using.

Season

Taste and adjust seasoning with a small pinch of salt or pepper if desired.

Assemble sandwiches

Spread about 1/2 teaspoon mayonnaise or aioli on the non-toasted side of two brioche slices if using. Divide the scrambled eggs evenly across the two slices. Top each with 3–4 slices of bacon (arrange to cover eggs). Optionally drizzle a little hot sauce over the bacon. Finish by placing the remaining brioche slices on top, buttered side up. Press gently to compact.

Slice each assembled sandwich in half on the diagonal. Serve immediately while eggs are warm and bacon is crisp. Offer extra hot sauce or ketchup at the side.