Brioche Benedict Sandwich

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Brioche Benedict Sandwich

Buttery, egg-rich brioche dough holds creamy scrambled eggs, Canadian bacon and asparagus spears dressed with Hollandaise sauce.

Serves: 12

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	Ingredients Ingredients for brioche dough 1-3/4 lbs flour (7 cups) 2 Tbsp dry yeast 1-1/2 cups warm water (90 degrees - 100 degrees F.) 1 Tbsp salt 12 each Large California Fresh Eggs, beaten 1-1/8 lbs sweet butter, softened Egg wash Ingredients for sandwich filling 1 each Brioche sandwich bun, split 3 slices Canadian bacon 2 each Large California Fresh Eggs, beaten 3 oz Hollandaise sauce 3 each asparagus spears

Method

Brioche Dough
Weigh or measure flour. Dissolve yeast in warm water and mix with 2/3 cup of flour. Cover and let rise about 15 minutes in a warm place to make a sponge.

Place eggs in mixer. Add salt, yeast sponge and butter. Blend. Incorporate the flour slowly, 1 cup at a time. Continue until all the flour is in. This will be a very soft dough. Refrigerate at least 2 hours before handling further.

Remove from refrigerator. Flour hands as dough will be sticky. Divide dough into three pieces. Roll out to about 1/3"-1/2-inch thick. Cut dough into 4" rounds and then fit into greased baking containers. Cover and let rise in a warm place for about 1 hour. Preheat oven to 400 degrees F. Brush surface with egg wash and bake for 20 minutes.

Sandwich Filling and Assembly
Toast or warm brioche bun. Heat Canadian bacon and place on bun bottom. Scramble eggs and shape into a round about the same size as the brioche bun. Place on top of bacon. Add asapragus spears and Hollandaise sauce.

Source: California Egg Commission.