Egg Sandwich with Balsamic Roasted Brussels Sprouts & Lemon Aioli
YIELD: Makes 2 sandwiches
PREP TIME: 15 minutes
COOK TIME: 20 minutes
ingredients:
for the egg sandwich:
4 large eggs
1 tablespoon half-n-half
2 slices pepper jack cheese
2 brioche buns
for the brussel sprouts:
2 cups brussel sprouts, sliced
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt and pepper to taste
for the lemon aioli:
1 cup mayonnaise
squeeze of lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
salt and pepper to taste
directions:
for the egg sandwich:
In a bowl, scramble four eggs. Add half-n-half and stir. Preheat a skillet to medium heat and spray with non-stick cooking spray. Add eggs and cook until fluffy. Remove from heat.
for the brussel sprouts:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Place sliced brussel sprouts on the baking sheet. Drizzle slices with olive oil, balsamic vinegar, and salt and pepper. Roast for about 10 to 15 minutes or until golden brown. Remove from oven and set aside.
for the lemon aioli:
Mix all ingredients in a bowl. Place in fridge for at least 30 minutes to let the flavors combine.
to serve: take a brioche bun and spread the lemon aioli on both the top and bottom of the bun. Place pepper jack cheese and bottom bun. Top with cheese with scrambled eggs, roasted brussel sprouts, and bun top.
