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!

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: egg sandwiches

Course: Breakfast

Cuisine: American

Equipment

1 small frying pan, (8-inch pan)
1 Spatula
1 Wire Whisk, (to beat eggs)
1 small mixing bowl
1 cast- iron pan, (to toast buns)

Ingredients

6 brioche buns, (toasted)
6 slices Swiss cheese
1 Tbsp stone ground mustard , (divided)
1 Tbsp sunflower oil, (for cooking eggs)

Scrambled Eggs:

6 eggs
3 Tbsp half and half
3 Tbsp water

Calabrian Mayo:

1/2 cup mayonnaise
1/4 cup crushed Calabrian chili peppers , (or cherry pepper spread)
1/2 tsp stone ground mustard
1/2 tsp cane sugar

Instructions

Directions:

Make Sauce: Whisk together the Calabrian Mayo ingredients and refrigerate sauce until needed.
Toast Buns: Preheat a cast-iron skillet until hot, then toast the Brioche buns face done until charred.
Cook 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.
Divide each scrambled egg patty in half and fold over.
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.
Microwave top bun for 10 seconds over high then place it over sandwich and serve!