Egg Sandwich

Bistro-style Egg Sandwich with scrambled eggs, grainy mustard, Calabrian mayo, pickled onions, and arugula, all stuffed in a toasted brioche bun. This egg sandwich recipe was a recreation of Steadfast Coffee Cafe sandwiches and is easy to make including the amazing egg sandwich sauce!

📝 Ingredients

• 6 brioche buns ((toasted))
• 6 slices Swiss cheese
• 1 Tbsp stone ground mustard ((divided))
• 1 Tbsp sunflower oil
• 6 eggs
• 3 Tbsp half and half
• 3 Tbsp water
• 1/2 cup mayonnaise
• 1/4 cup crushed Calabrian chili peppers
• 1/2 tsp stone ground mustard
• 1/2 tsp cane sugar

👨‍🍳 Instructions

1. 1--- Directions: ---
2. 2make egg sandwich sauce: Make Sauce: Whisk together the Calabrian Mayo ingredients and refrigerate sauce until needed.
3. 3Toast Buns: Preheat a cast-iron skillet until hot, then toast the Brioche buns face done until charred.
4. 4Cook Eggs: preheat a small 8-inch pan with a teaspoon of oil. Beat 2 eggs with 1 Tbsp water, and 1 Tbsp of half and half. Pour into the skillet and gently scrap eggs into the middle using a rubber spatula. Reduce the heat to low and cover with a lid for the eggs to set. Flip and cook until done. Remove and repeat two more times.
5. 5divide egg patties: Divide each scrambled egg patty in half and fold over.
6. 6make egg sandwiches: Make the Egg Sandwiches: assemble sandwiches; spread 1/2 tsp of stone ground mustard on the bottom of each bun, top with arugula, egg patty, and pickled onions. Spread 1 Tbsp of the Calabrian mayo over the top bun and top with cheese.
7. 7finish and serve: Microwave top bun for 10 seconds over high then place it over sandwich and serve!