Make Ahead
Cheesy Chili Oil Egg Sandwich
- Prep time 5 minutes
- Cook time 15 minutes
- Serves 2
Author Notes
I go through eggs faster than you can say cock-a-doodle-doo. In fact, I even considered raising a squad of chickens in my backyard before I quickly realized they would drive our dogs berserk (and it’s way less work to just buy eggs at the store). Eggs can be turned into virtually anything your heart desires, and my little heart wants these deliciously cheesy egg sandwiches all the time. They are super quick to make and undeniably satisfying. It’s really hard to go wrong with cheesy, creamy soft-scrambled eggs snuggled in between buttery, fluffy toasted brioche buns. Speaking of, make sure to use the softest buns you can get your hands on because that’s how you’ll get the perfect egg-to-carb ratio in every bite. (Excerpted from Ronnie Woo's cookbook, Did You Eat Yet?) —Ronnie Woo
Ingredients
-
2
large brioche hamburger buns
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2 tablespoons
mayonnaise, plus more for serving
-
6
large eggs
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1/2 cup
finely shredded cheese, any kind
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2 tablespoons
chili oil
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2
slices American cheese
-
Hot sauce, for serving
Directions
- Heat a large nonstick skillet over medium-low heat and evenly spread 1/2 tablespoon of mayonnaise on each cut side of the buns. Place the buns cut side down onto the hot skillet and cook until toasted and golden brown, 2 to 3 minutes. Brioche bread burns really fast, so make sure to keep your eyes on it. Transfer to a plate and set aside.
- In a medium bowl, whisk together the eggs and shredded cheese until combined. In the same nonstick skillet used to toast the buns, heat the chili oil on low heat. When the oil is warm, add the egg mixture. Now here is the important part: using a silicone spatula, scrape down the sides of the skillet and push the eggs toward the center while also scraping all over the bottom. The key is to make sure the eggs are not in contact with the pan for too long so they don’t get rubbery. Yes, you have to do this for an entire 5 minutes (it’s not that long!), so don’t be tempted to crank up the heat. (If your eggs begin to brown even a little, immediately remove the pan from the heat, but as long as you keep the heat on low, you shouldn’t run into this issue.) When the eggs are almost done (they should still look wet and shiny), use your spatula to form two “egg patties” (each about the same size as the buns) and top each patty with a slice of American cheese. Turn the heat off and leave the skillet on the burner until the cheese has slightly melted, 30 to 60 seconds.
- While the cheese is melting on the eggs, feel free to spread more mayonnaise on the cut side of each bottom bun (I love extra mayo!). Carefully slide each egg patty onto each bottom bun, cover with the top bun, and serve warm with your favorite hot sauce.
- Wrap cooled sandwiches in plastic wrap and store in the fridge for up to 3 days. They can be devoured cold or warmed up in the microwave for 20 to 30 seconds.
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