Brioche Egg Drop Sandwich with Maple Bacon & Potato Hash

Hello everyone! I was looking through my Reels on Instagram the other day and noticed one of them had WAY MORE views and likes than the others. By triple! So I want to say THANK YOU by giving the people what they want. And what they want is a big, bad Brioche Breakfast Sandwich. So I bring to you the Brioche Egg Drop Sandwich with Maple Bacon & Potato Hash. It’s everything you want in a breakfast really: it’s sweet, it’s savory, it’s buttery and salty - all in one magnificent bites. Or in this case, many bites. And let’s not forget the spinach and sage oil drizzle. Because when you have all this hearty-comforting goodness, anything green is basically salad, right?

Ingredients

Serves 4

8 slices of thick cut bacon

2 tbsp maple syrup

1 large russet potato, finely grated or shredded

3 tbsp avocado or olive oil

8 medium eggs

1/3 cup heavy whipping cream

2 tbsp unsalted butter

1 loaf of brioche

1/2 cup shredded gruyere or cheese of your choice

salt and pepper

Spinach & Sage oil

1 cup fresh spinach

5 sage leaves, stems removed

1 clove of garlic

1/4 cup water

1/4 cup olive oil

salt and pepper to taste

Additional items

Heat proof plates or baking sheet (to keep everything warm since you will be cooking in batches)

Large skillet

Foil

Baking sheet

Chef squeeze bottles* optional for drizzling

Method

1. Using a food processor or blender, puree the spinach, sage, 1 clove garlic and water until will blended. Add salt and pepper to taste. Transfer the spinach to a squeeze bottle and add in the olive oil. Shake until well blended. If you need to water it down add in a little water at a time to reach the drizzling consistency you would like. Set aside.

2. Preheat the oven to 400°F and line a high-walled baking sheet with foil. Place the bacon on a single layer. Bake for 15-20 minutes or until crispy. Set aside on a plate and pat the oil away. Toss in maple syrup until lightly coated and set aside. Optional: Turn off oven or leave it on warm (about 190F) and put the bacon in the oven to keep warm while you cook up everything else!

3. While the bacon is cooking, prepare your potatoes by rinsing them through a fine sieve until the water runs clear. Then put them in the center of a dish towel and squeeze out any remaining water. Allow to dry on a dry dish towel or plate.

4. Prepare your brioche by using a serrated or bread knife to cut it into 4 pieces that are about 3 inches wide. Now with each piece, use the serrated knife to partially cut a slit through the top of the brioche, making sure to NOT go all the way through. Then using the knife (carefully) or your fingers to cut or pinch out some of the bread on the inside to make little pockets to hold the egg and toppings.

5. Heat your large skillet on medium-high and add in 3 tbsp of oil until shiny. Making sure your potatoes are dry, carefully sprinkle them evenly through out the pan and allow to crisp. This means leaving them alone (no stirring!) for a few minutes. Watch carefully not to burn. Flip once the bottom side is golden and cook the remaining side until golden and crisp. Drain on a paper towel and keep warm in the oven with the bacon.

6. Lower the temperature of the skillet to low and toast the brioche (watch carefully not to burn!) and set aside.

7. Whisk together the eggs, heavy cream and some salt and pepper On low-medium, melt the 2 tbsp of butter until it coats the bottom of the pan. Pour in the egg mixture until it coats the entire pan. Once your egg starts to cook, use a rubber spatula to fold the egg on top of itself to help build texture and fluffiness. Gradually use the spatula to continue folding until you end up with nice fluffy eggs. Top with cheese then seperate into 2-4 little evenly-sized piles of egg. These can be as neat or messy as you want. You can fold them over each other to contain the cheese or leave as is. Prepare to serve!

8. Lastly, add the egg inside the brioche then sprinkle with hasbrowns on top. Add bacon then drizzle the spinach, sage oil on top per your preference! Enjoy every last amazing bite!! Eat for breakfast, lunch or dinner.