Ingredients
- 1 brioche bun (or milk bread)
- 2 large eggs
- 1 tbsp butter (plus extra for toasting)
- 2 tbsp smoked salmon (or sliced avocado for a vegetarian option)
- 1 tsp mayonnaise (or garlic aioli)
- 1 tsp fresh chives, chopped (or parsley)
- Salt and pepper, to taste
Instructions
1️⃣ Toast the bun
Butter the cut sides of the brioche bun and toast in a skillet over medium heat until golden brown.
2️⃣ Cook the eggs
Whisk eggs with salt and pepper. Heat butter in a nonstick skillet over low heat, pour in the eggs, and stir gently to create soft, fluffy curds. Remove just before fully set.
3️⃣ Assemble the sandwich
Spread mayonnaise on the bottom half of the bun. Pile on the warm, scrambled eggs, letting them slightly overflow for a signature egg drop look. Follow with slices of smoked salmon.
4️⃣ Garnish, serve, and enjoy
Sprinkle with chopped chives, place the top bun, and serve immediately while warm.
Notes
Pro oh là là tip: For ultra-fluffy eggs, add a splash of milk or cream to the eggs before whisking, and cook them low and slow for the creamiest texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes