Breakfast Brioche Burger
Photography by Josh Griggs.
One of my favourite breakfasts ever – resistance is futile!
Serves: 4
INGREDIENTS
4-6 large eggs
1/3 cup cream
sea salt and ground pepper
20 grams butter
¼ cup natural Greek yoghurt
¼ cup good-quality egg mayonnaise
¼ cup harissa or kasundi
To serve
4 brioche buns, halved and toasted
11/3 cups rocket or spinach leaves
12 rashers cooked streaky bacon
1 avocado, sliced
2 tablespoons purchased dukkah
METHOD
I’m not sure if this really needs instructions but here we go! Whisk the eggs and cream together and season with salt and pepper. Heat the butter over a gentle heat in a frying pan and add the eggs. Don’t stir for about 30 seconds, then cook, stirring only occasionally, until the eggs are softly set.
Whisk the yoghurt and mayonnaise together and swirl through the harissa or kasundi.
TO SERVE: Serve the buns slathered in the spicy yoghurt mix and topped with rocket, bacon, avocado and egg, and finished with a sprinkling of dukkah.
DRINKS MATCH:
With 'breakfast' and 'brioche', there’s nothing better than bubbles. My vote goes to the Hāhā Rōhi Hawke’s Bay Sparkling Rosé NV ($20). A mix of merlot, malbec and cabernet sauvignon, it’s bold and bursting with berry bagel notes. hahawine.co.nz
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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!