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| Bacon & Fried Egg Brioche Breakfast Sandwich |
A great breakfast sandwich is all about balance — warm bread, salty meat, creamy eggs, and just the right touch of freshness. This Bacon & Fried Egg Brioche Sandwich captures everything we love about a classic diner breakfast but elevates it with buttery brioche, thick bacon, and a perfectly cooked sunny-side-up egg. Paired with arugula and a tangy pickle, it’s both hearty and refreshing.
The sandwich in your image showcases golden brioche with a glossy top, crispy bacon edges peeking out, and a fried egg with a runny yolk right at the center. Served on a black plate with bright greens, it looks beautifully rustic and appetizing.
Ingredients
For the Sandwich:
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1 brioche bun (toasted)
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3–4 strips thick-cut bacon
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1 egg
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1 slice cheese (cheddar, American, provolone — optional)
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1 handful arugula or baby greens
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1 tbsp butter or oil for frying
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Salt & black pepper
Optional Spreads:
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Garlic mayo
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AIoli
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Dijon mustard
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Spicy mayo
For Serving:
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Fresh arugula
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Pickle spears or slices
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Chili flakes (optional)
Instructions
1. Cook the Bacon
Heat a skillet over medium heat. Lay the bacon strips in a single layer and cook until crispy and golden on the edges. Flip occasionally to ensure even cooking.
Once cooked, transfer the bacon to a plate lined with paper towels to absorb excess grease. Leave some drippings in the pan if you want extra flavor for cooking the egg.
2. Toast the Brioche Bun
Slice the brioche bun in half. Toast it lightly in the same skillet or in a toaster until the edges are golden and the surface is warm and slightly crisp. Brioche toasts quickly, so keep an eye on it.
If you like a richer flavor, spread a small amount of butter on the cut sides before toasting.
3. Fry the Egg
In the same skillet (using bacon drippings or a teaspoon of butter), crack the egg carefully so the yolk stays intact.
Cook on low–medium heat until the whites are set but the yolk remains runny — a perfect sunny-side-up egg.
Season with a pinch of salt and a sprinkle of black pepper.
If you prefer:
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Over-easy: flip gently and cook for 15–20 seconds.
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Fully cooked yolk: cook 1–2 minutes longer.
4. Build the Sandwich
Place the bottom half of the toasted brioche on a board or plate.
Layer the sandwich in this order:
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Spread of choice – garlic mayo, mustard, or aioli
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Fresh arugula – adds a peppery bite
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Crispy bacon strips – warm and flavorful
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Cheese (optional) – melts from the heat of the egg
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Fried egg – place it carefully in the center
Finish with the top brioche bun. Press gently to secure everything without breaking the yolk.
5. Plate & Serve
Serve the sandwich with a side of:
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Fresh arugula tossed lightly in olive oil
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A pickle spear for tang and crunch
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Black pepper and chili flakes if you want heat
The presentation in the photo is simple, rustic, and inviting — the dark plate contrasts beautifully with the golden bun and vibrant greens.
Serving Suggestions
This breakfast sandwich pairs wonderfully with:
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A cup of hot coffee
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Fresh orange juice
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Roasted breakfast potatoes
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A small fruit bowl
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Tomato slices or avocado on the side
If you want a more indulgent version, add caramelized onions, hash browns, or extra cheese.
Tips for the Best Breakfast Sandwich
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Use fresh brioche — its buttery sweetness makes a huge difference.
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Cook bacon slowly to keep it crispy but not burnt.
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Don’t rush the egg — low heat gives you a perfect white and runny yolk.
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Toast the bun lightly — too much toasting makes it dry.
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Add greens for balance; arugula cuts through the richness.
Final Thought
This Bacon & Fried Egg Brioche Breakfast Sandwich is everything a comforting breakfast should be — warm, savory, rich, and deeply satisfying. The combination of crispy bacon, gooey egg yolk, buttery brioche, and fresh greens creates a perfect bite every time. It’s simple enough for a quick morning meal yet delicious enough to serve at a weekend brunch. Once you try it, it will become one of your go-to breakfast favorites.
Bon Appétit! 🍳🥓✨