Egg Sandwich

Ingredients

• 6brioche buns, toasted
• 6 slicesSwiss cheese
• 1 tbsp, dividedwholegrain mustard
• 1 tbspsunflower oil
• 6eggs
• 3 tbsphalf-and-half
• 3 tbspwater
• 120 ml (½ cup)mayonnaise
• 60 ml (¼ cup)crushed Calabrian chilli peppers
• ½ tspwholegrain mustard
• ½ tspcane sugar
• to tasterocket
• to tastepickled onions

Instructions

1. 1

   Mix the sauce

   Whisk together the mayonnaise, crushed Calabrian chilli peppers, ½ tsp mustard and cane sugar. Refrigerate the sauce until you are ready to assemble the sandwiches.

2. 2

   Toast the buns

   Heat a cast-iron frying pan until hot. Place the brioche buns cut-side down and toast until charred.

3. 3

   Cook the eggs

   Heat a small 8-inch pan with a teaspoon of oil. Beat 2 eggs with 1 tbsp water and 1 tbsp half-and-half, then pour the mixture into the pan. Use a rubber spatula to gently draw the eggs towards the centre. Lower the heat, cover with a lid and let the eggs set; flip and cook until done. Remove the patty and repeat twice with the remaining eggs, water and half-and-half.

4. 4

   Fold the patties

   Cut each scrambled egg patty in half and fold each half over.

5. 5

   Assemble sandwiches

   Spread ½ tsp wholegrain mustard on the bottom of each bun. Add rocket, an egg portion and pickled onions. Spread 1 tbsp Calabrian mayonnaise on each top bun and add a slice of cheese.

6. 6

   Warm and serve

   Microwave each top bun on high for 10 seconds, then place it over the sandwich and serve.

What is an egg sandwich?

An egg sandwich is a handheld meal built around cooked egg tucked into bread, with additions for richness, freshness and contrast. This American café-style version takes inspiration from sandwiches served at Steadfast Coffee Cafe.

Brioche brings a soft, buttery base, while Swiss cheese, sharp mustard, chilli mayonnaise, pickled onions and rocket give the mild scrambled eggs plenty of contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 633 calories, 20g protein, 41g carbs, 44g fat.

The brioche and the small amount of sugar supply most of the carbohydrates; eggs and Swiss cheese contribute protein, while the mayonnaise, brioche and cheese account for much of the fat. Pair a sandwich with salad or fruit for freshness and extra variety on the plate.

Why the sauce works

Chilli mayo: mayonnaise softens the heat of the crushed Calabrian chillies, while mustard and a little sugar round out the flavour. Make it first so it is chilled and ready when the eggs are cooked.

Mustard: the extra spread on the bottom bun gives each bite a savoury, tangy note. Keep it distinct from the chilli mayo so both flavours come through.

Cook the eggs gently

Small batches: cooking 2 eggs at a time in an 8-inch pan makes it easier to shape the mixture into patties. The water and half-and-half loosen the beaten eggs.

Low heat: after drawing the eggs towards the centre, cover the pan and reduce the heat so they can set without browning too quickly. Flip the patty once it is set enough to handle.

Build in contrasting layers

Warm base: toast the cut sides of the brioche until charred, as directed, for a deeper flavour and a little structure. Keep an eye on the buns because they can darken quickly in a hot pan.

Fresh finish: rocket and pickled onions bring peppery and sharp notes against the rich egg, cheese and mayonnaise. Add them just before serving so the greens stay lively.

Get the cheese melty

The recipe warms the cheese on the top bun in the microwave for 10 seconds on high before closing each sandwich. This short burst takes the chill off and helps the cheese soften.

Microwaves vary, so check after 10 seconds rather than leaving the bun in longer by default. Assemble and serve promptly while the egg is warm.

Serve it as a meal

These sandwiches work for brunch, lunch or a casual supper. Serve them with a crisp green salad, fresh fruit or a simple bowl of soup for a more complete plate.

The recipe makes six sandwiches, so the sauce and toppings can be set out separately if people want to adjust the chilli or pickled onion to taste.

Recipe notes & tips

• Chill the Calabrian mayo while you prepare the buns and eggs.
• Use a hot cast-iron pan for the toasted cut sides, and watch the buns closely.
• Keep the egg pan on low once the mixture has been drawn into the centre.
• Cook the egg mixture in three batches of 2 eggs, as described in the method.
• Assemble the sandwiches just before serving to keep the rocket fresh.

Variations

• More heat: increase the Calabrian chilli peppers in the mayo to taste.
• Milder sauce: use fewer crushed chillies and keep the mustard and sugar in the mix.
• Extra greens: add more rocket for a peppery, fresh layer.
• Cheese swap: use another melting cheese in place of Swiss.
• Brunch plate: serve the sandwich with fruit or a simple salad on the side.

Common mistakes to avoid

• Overtoasting the buns: they can char quickly in a hot pan, so check the cut sides frequently.
• Cooking the eggs over high heat: lower the heat after drawing them into the centre so they can set gently.
• Skipping the lid: cover the pan after lowering the heat to help the egg patty set.
• Adding the toppings too early: assemble close to serving so the rocket stays fresh.
• Microwaving too long: warm the top bun for 10 seconds on high, then check the cheese before adding more heat.

How to store

Store leftover sauce in a covered container in the fridge and use within 3 days. Refrigerate assembled sandwiches promptly and eat within 1 day; reheat gently, though the toasted bun and rocket are best freshly assembled.

Frequently asked questions