📝 About This Recipe
Elevate a humble childhood classic into a sophisticated 'breakfast-for-dinner' masterpiece that balances nostalgic comfort with gourmet flair. This version features thick-cut, buttery brioche toasted to golden perfection, cradling a rich, jammy yolk that acts as a natural sauce. Finished with a sprinkle of flaky sea salt, fresh chives, and a side of crispy maple-glazed bacon, it’s a soul-warming dish that proves the simplest ingredients often create the most magical meals.
🥗 Ingredients
The Foundation
- 2 slices Brioche bread (cut 1.5 inches thick)
- 2 Large eggs (at room temperature)
- 3 tablespoons Unsalted butter (softened)
The Savory Accoutrements
- 4 strips Thick-cut bacon (applewood smoked preferred)
- 1 tablespoon Maple syrup (for glazing the bacon)
- 1/4 cup Sharp white cheddar (finely shredded)
Seasonings and Garnish
- 1 pinch Flaky sea salt (such as Maldon)
- 1 tablespoon Fresh chives (finely minced)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lay the bacon strips on a parchment-lined baking sheet and bake for 10 minutes.
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2
Remove bacon from the oven, brush lightly with maple syrup, and return to bake for another 5 minutes or until perfectly crisp. Set aside on a paper towel.
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3
While the bacon cooks, use a 2.5-inch round biscuit cutter or a sturdy drinking glass to press a hole into the center of each brioche slice. Save the bread 'rounds' for toasting.
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4
Generously butter both sides of the bread slices and the circular cutouts using the softened unsalted butter.
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5
Heat a large non-stick skillet or cast-iron griddle over medium-low heat. It is vital not to rush the heat; a low and slow toast ensures even browning.
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6
Place the bread slices and the cutouts into the pan. Toast for 2-3 minutes until the bottom is a beautiful golden brown.
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7
Flip the bread slices and the cutouts over. Immediately drop a small pat of butter into each empty hole.
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8
Crack one egg into a small ramekin first to ensure no shells, then carefully slide it into the center of the bread hole. Repeat for the second slice.
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9
Season the egg yolk and white with a pinch of salt and freshly cracked black pepper.
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10
Cover the skillet with a lid for about 2 minutes. This traps steam to cook the top of the egg white while keeping the yolk runny.
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11
Remove the lid and sprinkle the finely shredded white cheddar onto the bread surrounding the egg, allowing it to melt and create a crispy 'frico' edge.
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12
Once the whites are set but the yolks still jiggle when the pan is shaken, carefully slide a spatula under the bread and transfer to a warm plate.
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13
Garnish with minced chives, a final sprinkle of flaky sea salt, and red pepper flakes if you desire a hint of warmth.
💡 Chef's Tips
Use thick-cut bread (at least 1 inch) to prevent the egg from overflowing the 'well'. Always cook on medium-low heat; brioche has high sugar content and burns easily. Covering the pan with a lid is the secret to a perfectly opaque white without overcooking the yolk. If you don't have a round cutter, a heart-shaped cookie cutter makes this a lovely sentimental breakfast. Don't discard the center rounds; they are the best 'dippers' for the runny yolk.
🍽️ Serving Suggestions
Serve alongside a small arugula salad tossed in lemon vinaigrette to cut through the richness. Pair with a crisp Mimosa or a spicy Bloody Mary for the full brunch-at-night experience. Add a side of smashed avocado with a squeeze of lime for extra creaminess. A hot cup of French press coffee with a dash of cinnamon complements the maple bacon perfectly.