Caramelized Onion Scrambled Egg Brioche

Caramelized Onion Scrambled Egg Brioche

scrambled egg brioche

NASSIMA ROTHACKER

These velvety scrambled egg buns are delicious at anytime of day. Make sure your cheese is vegetarian, if it needs to be

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Cal/Serv:
726

Makes:

4


servings

Prep Time:

0

hours

25

mins

cooking time:

0

hours

30

mins

Total Time:

0

hours

55

mins

2


red onions, finely sliced

8


large eggs, we used Clarence Court Burford Browns

small handful chives, finely chopped

50 g

Parmesan or vegetarian Italian-style hard cheese, finely grated

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1 Heat the oil in a medium non-stick frying pan over low-medium heat. Add the onions and a pinch of salt and fry, stirring occasionally, for 10-12min, until softened. Stir in the sugar, vinegar and a pinch of salt, increase heat to high and bubble for 1-2min, until reduced and sticky. Empty into a bowl and wipe the pan clean with kitchen paper.
2 In a small bowl, mix the sriracha and mayonnaise; set aside.
3 Crack eggs into a large bowl and whisk with some seasoning, until combined. Reheat pan over low heat and add butter to melt. Pour in eggs and cook, folding them over one another with a spatula when they start to set, until just cooked through; about 10-15min. Fold in chives and cheese, and check seasoning.
4 Meanwhile, preheat oven to 150°C (130°C fan) mark 2. Put the buns on a baking tray and warm through for 5min.
5 To serve, slice the brioche buns in 1⁄2 (if not pre-sliced) and spread the sriracha mixture over all the cut sides. Divide the onions between the bottoms of the buns and top with the scrambled eggs and the brioche lids. serve.

Per serving:

  • Calories: 726
  • Protein: 30g
  • Fat: 48g
  • Saturates: 18g
  • Carbs: 42g
  • Sugars: 13g
  • Fiber: 3g

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