Cfill In The Blank) Egg & Cheese Recipe

Preheat and prepare tots

Preheat oven to 220°C (425°F). Spread frozen tater tots in a single layer on a rimmed baking sheet lined with parchment. Lightly spray or brush with 1 tablespoon vegetable oil and sprinkle with 1 tsp salt. Bake according to package instructions for 20–25 minutes, turning once halfway, until golden and crisp.

If you prefer extra crispiness, after initial bake switch oven to broil for 1–2 minutes watching closely to avoid burning. Keep warm in the oven set to low (90–100°C / 200°F) while you finish sandwiches.

Bacon: In a skillet over medium heat, add 1 tablespoon vegetable oil if skillet is very lean. Cook bacon in batches until crisp, about 6–8 minutes, turning. Transfer to paper towel-lined plate and keep warm.

Sausage: Form ground breakfast sausage into 6 patties (about 75 g/2.6 oz each). In a skillet over medium heat, cook patties 4–5 minutes per side until internal temperature reaches 71°C (160°F). Keep warm.

Pork belly: If raw, season slices with salt and sear in a hot skillet 3–5 minutes per side until fat renders and edges crisp. Drain on paper towels and keep warm. If pre-cooked, reheat gently in skillet or oven until warmed through.

Birria: Reheat shredded birria in a saucepan over low heat with a splash (30–60 ml) of reserved birria consommé or water until warmed and moist, stirring occasionally. Keep warm.

Make soft scrambled eggs

In a medium bowl, whisk together 12 large eggs, 120 ml whole milk, 1 tsp salt and 1/2 tsp black pepper until fully combined and slightly frothy. Heat a large nonstick skillet over low–medium-low heat and add 60 g unsalted butter. When butter is melted but not foaming, pour in the egg mixture.

Using a silicone spatula, stir continuously with a gentle folding motion, scraping the pan bottom, for 4–6 minutes. Keep temperature low so curds form slowly; remove skillet from heat briefly if eggs start to set too fast and continue stirring off heat. Aim for creamy, glossy curds that are just set but still moist. Taste and adjust seasoning.

Transfer soft scrambled eggs to a warm bowl and tent with foil to keep warm while assembling sandwiches.

Split brioche rolls horizontally and lightly toast cut sides in a dry skillet or under the broiler until golden (about 1–2 minutes). Brush toasted cut sides with a little melted butter from the egg pan, if desired.

On the bottom half of each toasted roll, place two slices of cheddar (or one thick slice) so cheese starts to melt from the warm bread. Divide the soft scrambled eggs evenly among the 6 rolls, placing a generous portion atop the cheese.

Top eggs with your chosen protein: 2 slices bacon each, or 1 sausage patty, or 2 pork belly slices, or about 75 g shredded birria. Place the top roll and press gently. If you want the cheese more melted, place assembled sandwich briefly under broiler (30–45 seconds) watching closely.

Garnish with chopped parsley if using. Serve immediately with a side of crispy tater tots.