One thing you should know about me – breakfast is my favorite meal of the day and eggs are my favorite food!
I am in love with my Eggstatic Breakfast Sandwich, that I make all the time… but the day after my birthday party (hosted by me), I realized I had some mini brioche buns left over as well as some arugula and gruyere.
A light bulb went off as well as my growling stomach and I went to town. The result: My first ever Fancy Breakfast Sandy.
- Mini brioche buns, or buns of your choice
- Fried or over easy eggs
- Red Onion, thinly sliced
- Avocado (optional)
- Olive oil
Preheat oven to 250 degrees and warm buns. Lay them open faced with a slice of cheese on one side of the bun on a baking sheet. Keep an eye on the buns to make sure they don’t over cook. You just want them lightly toasted and the cheese melted.
Heat an oil-coated skillet on medium high and carefully crack eggs into the pan without breaking the yolk. If you do…oh well, make it a scrambled Fancy Breakfast Sandy
Season egg/s with salt, pepper, a touch of cayenne and dill – then cover turning the burner to medium or med-low depending on your stove.
In the meantime, whisk together Dijon and olive oil. Once buns are warm and very lightly toasted, spread a little olive oil and Dijon mixture onto both side of the bun. Place arugula, avocado, and onion on the bottom bun. Once your egg is done, transfer egg onto the bun and close sandwich with the top bun.
The edge of the egg will most likely poke out of the bun, but it’s ok. It should look fancy pancy and taste like you have a live-in chef.
Want to watch Natalie take you through the recipe step by step? Check out the video below: