Brioche Sunny Side Up Sandwich

Royal Brunch

One might want to call this baby a burger, but it's nothing like it. Don't be fooled by the buttery brioche bun, what matters is inside and that's one hell of a veggie/pesto/runny yolk feast perfectly fit for a Sunday brunch. I love healthy, but I also L O V E to indulge. I think this breakfast/brunch sandwich combines the two with only brioche bun making it 'slightly' heavier. Who cares, really - I'll sweat it out at the next pilates reformer class. 

The Perfect Egg Sandwich

To me it's all about layers and biting into them while you feel the yolk slowly break and make everything extra creamy. Next important thing here - veggies. If I was to make a hangover cure type of sandwich, sure I'd go for crispy bacon, cheese and creamy scramble, but this situation is not about hangovers. We're the kind of people who know that fibre is important and we like a juicy roast tomato, so vegetables play an important part here. I chose basil pesto (but you can do sundried tomato if you like) as the base spread, then added crunchy fresh cucumber, quick pickled cabbage (for that tanginess) and roasted butternut squash. Lettuce - because a curly green layer for the picture and, of course, the egg. Simple, delicious, nutritious. Honestly, tho, roasted tomato would go really well here, too.

 


Serves 1 | Hands on time: 10 minutes | Total time: 2h (with the cabbage pickling time)


Ingredients:

  • 1 farm egg
  • 1 freshly baked brioche bun (local bakery or homemade)
  • lettuce
  • basil or sundried tomato pesto
  • fresh cucumber
  • kale
  • red cabbage
  • a few slices of butternut squash or sweet potato
  • salt+pepper

For the pickle:

  • 1 cup of water
  • 3 tbsp of sherry or apple cider vinegar
  • 1 tbsp of brown sugar
  • a pinch of salt

Make the quick pickle

Place thinly sliced red cabbage in bowl. Mix all of the pickle ingredients and pour the mixture over the cabbage. Set aside for 2 hours then drain well.

Roast the Cabbage & Kale

Preheat oven to 180C and roast a few thin slices of butternut squash until soft. Add a few lightly oiled and salted kale leaves for the last 5 minutes to char them. Remove from the oven and set aside.

Assemble the sandwich

Spread some pesto on one (or two) of the brioche buns. Add lettuce, thinly sliced cucumber, pickled cabbage, roasted butternut squash and kale. Fry an egg leaving its yolk soft and place it immediately over the veggies, salt+pepper it. Put the second brioche bun half on top and bite in.

 

Tried this recipe? Let me know what you think by leaving a comment below or tag @kitchen.julie #kitchenjulie on instagram and @kitchenJulieBlog on facebook.