Herby Egg Sandwich on Brioche
There is nothing a couple handfuls (or nearly a cup) of fresh herbs doesn’t transform, especially as we await more flavors, textures, and varieties to emerge in the spring. This simple egg frittata portioned into individual sandwiches makes feeding four a breeze and boasts big flavor.
Ingredients
8 large eggs
¼ cup heavy cream
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup fresh dill, finely chopped
¼ cup fresh chives, finely chopped
½ tablespoon butter
3 tablespoons mayo
1 teaspoon apricot preserves
½ teaspoon hot sauce
1 ounce microgreens
4 ciabatta or brioche rolls, toasted
7 ounces fresh chevre
Directions
Preheat the oven to 400 degrees F.
In a large bowl, whisk together the eggs, heavy cream, salt and pepper. Add most of the dill and chives, reserving about a teaspoon of each for the mayo mixture.
In a 10-inch ovenproof skillet, melt the butter over medium heat. Coat the pan with the butter and pour in the egg mixture. Continue cooking the egg mixture over medium heat until the bottom is set, about 5 minutes, lifting the edges up so the uncooked eggs flow underneath. Place the skillet in the oven and cook until the top is set, about 5 minutes.
Meanwhile, in a small bowl, combine the mayo, apricot preserves, hot sauce, and reserved dill and chives. Divide the mayo mixture between the top halves of the toasted rolls.
Spread the chevre on the bottom halves of the rolls. Add a quarter of the cooked egg on top followed by a pile of microgreens. Assemble each sandwich by putting together the two halves of the roll.
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