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bacon n egger sando

Toasted brioche smeared with herbed cream cheese, fluffy scrambled eggs, stacked with crispy bacon, microgreens and red onion topped with honey drizzle.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Author: the communal feast

Ingredients

  • 2 sliced brioche loaf bread per sandwich
  • cream cheese herb & garlic, chive, or jalapeños (your choice)
  • red onion thinly sliced
  • microgreens
  • 1-2 slices bacon per sandwich cooked
  • honey
  • 4-6 eggs
  • 1 TBS milk or water
  • salt and pepper to taste
  • 1 TBS butter

Instructions

  • Whisk eggs with milk or water depending how you normally cook your eggs. Roughly 2 eggs per sandwich. Melt butter in a medium sized pan. Once melted, pour in the egg mixture. Cook on low stirring and scrambling gently with a silicone spatula, until large fluffy curds form and cooked through, about 3 minutes. Season with salt and pepper.
  • To assemble the sandwich: spread a generous amount of cream on both sides of toasted bread. Layer the bottom with egg and top with bacon, onion, microgreens. Finish by drizzling honey.
  • Enjoy!