GOAT Breakfast Sandwich
Fluffy brioche, zingy dijonaise, and a runny & cheesy egg down the middle.
Brian LagerstromIngredients
Dijonaise
- Mayonnaise50 g~2 parts
- Dijon Mustard25 g~1 part
Remaining sandwich components
- Brioche Bun1
- Eggs1
- Salta sprinkle
- American Cheese1 slice
- Ham, thinly shaveda handful
- Olive Oilfor cooking
Method
Step 1: Mix the dijonaise
Stir mayo and dijon together until well combined.
Step 2: Toast the bun
Add olive oil to nonstick pan over med heat and toast brioche bun until .
Step 3: Fry the egg & melt cheese
Reduce heat to med-low, add a little more oil to pan, then add the egg and a pinch of salt.
Cook for 30 seconds or until the bottom of the egg is set. Break the yolk with the corner of the spatula, and flip the egg to set the other side.
Add the cheese slice directly on top of the egg and melt for 30-45 seconds.
Step 4: Assemble the sandwich
Add a spoonful of the dijonaise to both sides of toasted bun. Add the shaved ham, cheesed egg, & close the sandwich with the top bun.
“One of my go to breakfasts when I need something fast, effortless, and absolutely delicious. Comes together in minutes.”
Brian LagerstromNutritional Information
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FAQ
Why the thinly shaved ham?
Thicker sliced deli ham has a snappy reminiscent of hot dogs, which reminds you that you’re eating lunch meat. Thinly shaved ham, on the other hand, melts in your mouth, is very luxurious, and is more pleasurable to eat.
What kind of bun works best for this sandwich?
Look for brioche buns instead of standard issue burger buns. Brioche buns have a higher content that gives them a softer and better for this breakfast sandwich.