Breakfast Brioche Sandwich

Breakfast Brioche Sandwich


• 2 Brioche Rolls
• 2 large eggs
• 1 large avocado
• 4 bacon slices
• 2 cheddar cheese slices
• 2 tablespoons of vegetable oil
• 1 8-ounce russet potato or pre-made hashbrowns
• salt & pepper to taste


① Cook bacon slices to desired crispiness.
② On medium heat, fry the egg with cooking oil (or bacon grease). Add black pepper and salt as desired. Cook until the whites are almost set for about 1-2 minutes and carefully flip the eggs. Gently slide the spatula under the egg, making sure it’s centered under the yolk. Cook until the whites are completely set, about 30 seconds.
③ Slice and mash the avocado.
④ Grate the russet potato, soak them in water for 3-4 minutes to help loosen the starch off the potato. Drain as much water off of the potatoes as you can, drying them with paper towels or a clean dish towel if possible. Heat 2 tablespoons of vegetable oil over medium-high heat. Transfer the potatoes into the hot pan, spreading them evenly and season with salt and pepper for 3-4 minutes or until golden brown on the bottom.
⑥ Toast the bun and construct the sandwich by spreading avocado on the bottom of the bun and placing the hashbrowns, cheese, bacon and egg on top.

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