King Firmament's Egg Sandwich and Potatoes

Indulge in the regal decadence of "King Firmament's Egg Sandwich and Potatoes," a breakfast fit for royalty! This luxurious recipe features fluffy scrambled eggs infused with melty cheddar cheese, nestled on buttery toasted brioche buns slathered with a tangy mayo-mustard spread. Paired with perfectly roasted, golden-brown russet potatoes seasoned with paprika, garlic, and a sprinkle of fresh parsley, this dish strikes the perfect balance between comfort and sophistication. Ready in just 45 minutes, this satisfying breakfast or brunch idea combines rich flavors and hearty textures to elevate your morning. Treat yourself to a truly majestic morning feast with this irresistible combination of creamy eggs, fluffy bread, and crispy potatoes!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 2 tablespoons butter
• 1 cup (shredded) cheddar cheese
• 2 tablespoons mayonnaise
• 1 teaspoon mustard
• 2 buns brioche sandwich buns
• 2 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1.5 teaspoons (divided) salt
• 0.5 teaspoons black pepper
• 2 tablespoons (chopped) fresh parsley

Directions

Step 1

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Wash and dice the russet potatoes into 1/2-inch cubes. Pat them dry with a paper towel to remove excess moisture.

Step 3

In a large bowl, toss the potato cubes with olive oil, paprika, garlic powder, 1 teaspoon of salt, and black pepper. Spread them out evenly on the prepared baking sheet.

Step 4

Roast the potatoes in the oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Step 5

While the potatoes roast, whisk together the eggs, milk, and 0.5 teaspoons of salt in a bowl.

Step 6

In a nonstick skillet over medium heat, melt 1 tablespoon of butter. Pour in the egg mixture and gently scramble the eggs, stirring slowly, until just set and fluffy. Remove from heat and stir in the cheddar cheese until melted. Set aside.

Step 7

In a small bowl, mix the mayonnaise and mustard together. Spread the mixture evenly on the inside of both brioche buns.

Step 8

In the same skillet, melt the remaining tablespoon of butter over medium heat. Toast the brioche buns, cut side down, until golden and slightly crisp, about 2 minutes.

Step 9

Assemble the sandwich by layering the cheesy scrambled eggs onto the bottom half of each toasted brioche bun. Cap with the top half of the bun.

Step 10

Remove the potatoes from the oven and garnish with fresh parsley before serving.

Step 11

Plate the sandwich alongside the crispy potatoes for a truly royal breakfast.

Nutrition Facts

Serving size	(1188.3g)

Amount per serving	% Daily Value*
Calories	2291.6

Total Fat 110.3g	0%
Saturated Fat 46.3g	0%
Polyunsaturated Fat 0.8g
Cholesterol 996.3mg	0%
Sodium 5741.9mg	0%
Total Carbohydrate 239.8g	0%
Dietary Fiber 14.2g	0%
Total Sugars 21.7g
Protein 82.7g	0%

Vitamin D 181.5IU	0%
Calcium 785.6mg	0%
Iron 15.9mg	0%
Potassium 4342.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 14.5%

Carbs: 42.0%