Meet your new favorite breakfast sandwich—starring soft scrambled eggs on Sara Lee Artesano’s lightly sweet, delightfully tender Brioche Hot Dog Buns, topped with an herb and garlic aioli and a dash of hot chili crisp. A handful of arugula is optional but adds a nice touch of greens to complement the rich sauce and heat of the chili. The secret to a velvety aioli is using a room temperature egg and whisking in the oil very slowly. For perfectly scrambled eggs, cook low and slow to yield a creamy, luscious texture. —Posie (Harwood) Brien
Make the aioli: In a large bowl, whisk the garlic, salt, vinegar, and egg yolk. Slowly drizzle in the olive oil, whisking constantly. (This can also be done in a food processor or blender!) Add the chives and parsley and mix well. Set aside.
Prepare the buns: Split the buns without fully separating the tops and bottoms. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Place the buns, cut side down, into the skillet and cook until golden and toasted on the bottom, about 2 to 3 minutes, then remove from the pan.
Heat the remaining 2 tablespoons of butter in the same skillet over medium-low heat. Whisk the eggs and salt together briefly in a bowl, then pour them into the hot skillet. Cook, stirring constantly, until the eggs are just barely set.
Divide scrambled eggs between buns and top with a generous dollop of the aioli, arugula (if adding), and a spoonful of chili crisp.