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A classic breakfast sandwich recipe from Eggslut in Los Angeles, with soft scrambled eggs, cheddar, caramelized onion, and Sriracha mayo on a brioche bun.
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Ingredients: yeast, sugar, salt, water, flour, eggs, butter, pepper
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This rich, buttery yeast dough can be shaped into brioche à tête--little rolls with "top knots"--for a wonderful midmorning treat served with jam. It can also be baked in loaf pans or with Gruyere cheese for hors d'oeuvres.
Ingredients: yeast, water, flour, sugar, salt, eggs, butter, egg yolk
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A rich eggy bread, made easier by preparing the dough in the bread machine.
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Brioche French toast, pan-fried and then finished in the oven, is topped with browned butter and maple syrup in this decadent brunch dish.