Fried Egg and Gruyere Breakfast Sandwich
with fried sage leaves / Brussels sprouts
Ingredients
- Cheese, Gruyere - 4 oz , thinly sliced (sub Swiss)
- Oil, cooking - 2 Tbsp + 1 Tbsp
- Sage, fresh - 8 leaves
- Eggs - 4
- Hamburger buns - 4 (preferably Brioche-style)
- Butter - 2 Tbsp
- Brussels sprouts - 1 lb , halved
- Garlic - 1 clove , chopped
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 1 tsp
- Thyme, dried - 1 tsp
- Lemon juice - 1 tsp
Prep
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Brussels sprouts / Garlic / Cheese - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make
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Heat oven to 425F / 218C.
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Toss together Brussels sprouts, garlic, oil (portion for sprouts), vinegar, dried thyme, and some salt and pepper. Spread out on a sheet pan. Roast until Brussels sprouts are tender, 18 to 22 minutes (depending on the size of the sprouts), shaking the pan halfway through cooking.
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While sprouts are roasting, heat a large nonstick pan with oil (first portion for sandwiches) over medium heat. When oil begins to shimmer, add sage leaves in a single layer. Fry sage leaves until dark and crisp, 3 to 5 minutes. Transfer crispy sage leaves to a paper towel-lined plate and season with some salt.
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Return pan to heat and add oil (second portion for sandwiches). Crack eggs into heated oil and fry on one side until whites are nearly set. Flip eggs and top each one with cheese. Cook for about 1 minute more, until the cheese is mostly melted.
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Toast hamburger buns.
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Spread buns with butter. Fill with fried eggs and crispy sage leaves.
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Toss roasted Brussels sprouts with lemon juice.
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Serve breakfast sandwiches with Brussels sprouts on the side. Enjoy!
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