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Brioche Breakfast Sandwich

Brioche Breakfast Sandwich


Breakfast Sandwich
• 2 Turano Brioche Rolls
• 100g baby spinach
• 1 tbsp olive oil
• 2 eggs
• 120g smoked salmon
• 3g finely chopped dill
• Pinch of paprika

Hollandaise Sauce
• Egg Yolks – 3 eggs
• Lemon Juice – 1 tablespoon
• Dijon – 1 teaspoon
• Salt – 1/4 teaspoon
• Cayenne Pepper – just a pinch
• Butter- 1/2 cup of melted butter


① Toast 2 Turano Brioche Rolls until golden. Meanwhile, stir-fry baby spinach with 1 tsp water for 30 secs-1 min in a nonstick frying pan over a medium-high heat, until wilted. Then transfer to a plate and season.
② Wipe out the pan, then heat 1 tbsp olive oil over a medium heat. Crack in 2 eggs; fry for 4-5 mins until the whites are set.
③ Divide smoked salmon between the Brioche Rolls and top with the spinach and eggs. Drizzle the hollandaise sauce and garnish with chopped dill and a pinch of paprika.

Hollandaise Sauce
① Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.
② Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
③ With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified. Pour the hollandaise sauce into a small bowl and serve while warm.

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