Bacon, Egg and Cheese on a Buttered Brioche Bun with Sriracha Ketchup
Have I told you that breakfast is my favorite meal of the day? Well this sandwich is one of the reasons why. When I lived in New York, having a bacon, egg and cheese on a roll was as commonplace as a breakfast burrito in California. The restaurant Eggslut has brought the breakfast sandwich to life on the west coast. They really upped the ante with the introduction of the brioche bun. They use a chipotle ketchup that adds a tangy sweetness that is appreciated with all the salty and savory deliciousness from the eggs, bacon, and cheese. If you do not have an Eggslut near you, this recipe will satisfy the craving.
Time-20 minutes
Servings-2
Ingredients
2 Brioche buns, 2 eggs, 6 slices of bacon, 2 slices of American Cheese, 1/4 cup of Ketchup, 1 tsp of Sriracha, butter, salt and pepper.
Preparation
Butter both sides of Brioche bun and toast on a medium high skillet until golden. 
Fry up bacon until desired crispiness. Set aside on paper towels.
Mix Sriracha and ketchup together in a small bowl and set aside.
Before frying egg start to build sandwich by slathering Sriracha Ketchup on the bottom of the bun. Pile two or three slices of bacon on top of ketchup.
Start to fry over easy egg by adding 1 tsp of butter on medium high heat. As egg cooks season with salt and pepper then flip egg once you have golden brown edges.
Once egg is flipped immediately add cheese and turn off heat. Finish sandwich by adding egg and cheese.
Enjoy with your choice of protein such as sausage patty or ham. The sky is the limit enjoy!
On Valentine’s Day last year I had the privilege of meeting a living legend, Nancy Silverton. Nancy needs no introduction. However if you are not familiar with Nancy, allow me to introduce her. She is a chef, restaurant owner, founder of La Brea Bakery, and a James Beard Award winner for Outstanding Chef. Nancy is co-owner of my favorite restaurant Mozza. We celebrate Valentine’s Day every year with the best pasta and wine in Los Angeles. If you are fortunate enough to dine when Nancy is present, she is very visible in the center of the restaurant. She works behind the Mozza Bar surrounded by a marble countertop where she prepares delicious bites with mozzarella. It’s mesmerizing to watch her work with such grace and posture. There are so few moments in life when you get to witness someone who has honed their skills to the point that they make everything look simple. To my surprise Nancy walked up to our table and I about broke into tears. Nancy was unbelievably kind and generous with her time. We discussed the dishes I have made from the Mozza cookbook and she informed me of her new cookbook Mozza at Home. She engaged my husband and kids in conversation. Later Nancy posed for a picture and gave me a really good hug before leaving. This was quite the moment for this home cook who rubbed shoulders with a legend on Valentine’s Day.
Mozza inspired Orecchiette with Fennel Sausage and shaved Brussel Sprouts
Lastly, in a smaller skillet add 3 TBS of butter on medium heat. Once butter starts to bubble add panko bread crumbs. Slowly brown crumbs for 5-10 minutes.
Quesadillas two ways
The amount of ingredients you use is entirely up to you. Remember the cheese is the star of any quesadilla. Serve with guacamole, sour cream, and salsa.
Enjoy with cold beers and good friends.
Add frothed milk to hot chocolate. It should sit right on top leaving a little edge of chocolate on the perimeter.
With hershey’s syrup you can make a zig zag pattern or circular pattern.
Using a toothpick run it perpendicular to the zig zag pattern. For the circular pattern take the toothpick from the outside of the circle and bring it to the center most part to create a flower design.
Enjoy!
