Bacon and Egg Sandwich on Brioche

Ingredients

• Egg, fried

  Whole, cooked

  1 large or 46g

• Bacon

  Pork, cured, cooked, baked

  2 strip cooked or 16g

• Brioche Hamburger Buns

  Promise

  1 bun or 70g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

Directions

1. Preheat the oven to 350 F.
2. Cut 2 raw bacon strips in half and place on a parchment lined baking sheet. Put bacon in the oven until desired crispiness is achieved (at least 10-15 minutes until bacon reaches safe internal temp).
3. Preheat skillet to medium-high heat. Spray skillet and egg shaper well with preferred oil (I used avocado oil spray). Once the pan is hot, crack the egg into egg shaper, season with salt and pepper, and immediately cover skillet with a lid. Turn the heat to medium-low and cook for 2-3 minutes until egg is mostly set and can keep circular form without egg shaper.
4. While waiting for the egg to set, put brioche buns in the oven (while the bacon is cooking, white side of the bread facing DOWN) to toast for 3 minutes.
5. Once the egg is mostly set, remove egg shaper and flip the egg carefully, so as not to break the yolk. Cook for another 2-3 minutes.
6. Remove brioche buns from the oven and place on a plate. Place cooked, round egg on the bottom bun.
7. Remove bacon from the oven and place on paper towels to pat off excess grease. Place bacon on top of the egg and close the sandwich.
8. Enjoy!

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