Gouda-Ful Egg & Crispy Onion Sammies

Name: Gouda-Ful Egg & Crispy Onion Sammies with Spicy Crema & Arugula Salad
Yield: 2 servings
Ingredients: 2 Egg; 1 1/2 tbsp Sour Cream; 1 tsp Hot Sauce; 2 unit Brioche Buns; 2 slice Gouda Cheese; 2 oz Arugula; 1 oz Onion; 1 1/2 oz Honey; Salt; Black Pepper

with Spicy Crema & Arugula Salad

By Recipe0 System

Breakfast sandwiches are easy enough to come by, but a 10-minute mind-blowingly tasty version like this is a whole other story! Meet our beautiful, gouda-ful egg sando starring quick-cooked eggs, nutty gouda, peppery fresh arugula, and a sprinkling of naughty-good crispy fried onions all on a toasty brioche bun swiped with spicy crema. A simple honey-Dijon dressed salad on the side ensures you get your daily greens! So, pour yourself a cup of coffee, take a bite, then take on your day.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Egg
1 1/2 tbsp Sour Cream
1 tsp Hot Sauce
2 unit Brioche Buns
2 slice Gouda Cheese
2 oz Arugula
1 oz Onion
1 1/2 oz Honey
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.
2

Crack each egg into a separate microwave-safe bowl (for 4 servings, work in batches and reuse bowls). Gently pierce yolks with a fork, then stir once (yolks will be broken, but not fully blended); season with salt and pepper. Cover bowls with plastic wrap and microwave for 60 seconds. If needed, continue to microwave in 30-second intervals until eggs are cooked through. TIP: We were able to fit two bowls in the microwave at the same time.
3

While eggs cook, in a small bowl, combine sour cream with as much hot sauce as you like. Halve and toast buns.
4

Spread a thin layer of spicy crema on cut sides of top and bottom buns; fill with eggs, gouda, a small handful of arugula, and half the crispy onions.
5

In a medium bowl, toss remaining arugula with as much dressing as you like.
6

Divide sammies and salad between plates; top salad with remaining crispy onions and serve.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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