Breakfast Brioche Burger
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.