Egg and Cheddar Brioche Breakfast Sandwich

Method

1. 1

   Step 1: Combine the tomatoes, onion, brown sugar, vinegar, paprika, red pepper flakes and a pinch of salt in a small saucepan. Simmer over medium-low heat, stirring more often as it thickens, for 30 to 35 minutes, until jammy and glossy. Cool slightly.

2. 2

   Step 2: Brush the cut sides of the buns with 1 tablespoon of the butter, melted, and toast them cut side down in a skillet over medium heat until golden, about 2 minutes.

3. 3

   Step 3: Whisk the eggs, milk, 1/2 teaspoon salt and some pepper until completely smooth.

4. 4

   Step 4: Melt the remaining butter in a nonstick skillet over medium-low heat. Add the eggs and push them slowly around the pan with a spatula, forming large soft curds, for 3 to 4 minutes. Take the pan off the heat while the eggs still look slightly wet.

5. 5

   Step 5: Divide the eggs into four mounds right in the pan, lay a cheddar slice over each, and cover with a lid for 1 minute so the cheese melts from the steam.

6. 6

   Step 6: Spread a spoonful of relish on each bottom bun, add an egg and cheese mound, top with a little more relish and the bun lid. Wrap each sandwich snugly in parchment paper for a minute so the bun softens around the filling.

• #vegetarian
• #kid-friendly
• #brunch
• #make-ahead