We have discovered something so simple, and so delicious, that we had to make it for ourselves. And we want you to be able to do it too. The story goes like this...
A few weeks back on one of our stockist delivery drives we found ourselves sitting at the foot of Sydney Rd in Brunswick with stomachs rumbling. Our eyes scanned the lockdown-affected facades of closed shops for some morsel that might banish our hunger, with only the large golden arches hanging off the front of Barkly Square offering any option.
“WE MUST RESIST!” we shouted desperately inside the cockpit of the delivery van, averting our eyes from the yellow tractor-beam that was doing all it could to drag us in, and we dove into the first side street we could to find refuge. And there was our safe harbour, in the form of a cafe. To our delight, at 274 Barkly Street, Wide Open Road had returned the call of the local public and was providing take-away service out the front window of their landmark cafe and roastery.
We fell into the arms of our welcoming saviour (in our minds, from the safe distance of 1.5m) and let an exhausted “please, feed us” escape from our lips. They hurried away and came back with a roll that is so tasty, it would make you write a blog about it.
Sometimes something is so simple it makes you wonder why we complicate things at all. And Wide Open Road's Herby Scrambled Eggs on Brioche is exactly that. Fluffy scrambled eggs infused with herbs, covered in Kewpie mayo, and loaded up inside a pillowy brioche bun. Done. That's it. Ours lasted approximately 2.9 seconds before it was crumbs, and in the weeks since we've found ourselves yearning for the experience again, so we've recreated it and we'd like to share our version of this breakfast delight with you.
Scrambled Eggs on Brioche with Spicy Herbed Mayo
Time: 10 minutes
Mix the Kewpie mayo, Dill paste and Fermented Green Sriracha together in a small bowl. You could use fresh herbs here, but we like to be as lazy as possible when we're making breakfast. Less time making food = more time lying in bed eating food.
Mix together eggs and milk in bowl. We used Keans free range eggs and Saint David Dairy milk. When you're only using a few ingredients, it's important that they are all as good as possible. Pro tip: whisk the bejeezus out of the eggs. The more air you can get in there, the fluffier your scrambled eggs will be.
Heat a knob of butter over medium-high heat in a large frying pan, and then pour in your egg mixture. Let it do its thing for a minute before you start folding the eggs into each other. Take them off the heat juuuuuust before you think they're probably finished, and season with a generous pinch of Olsson's sea salt.
Lather your brioche buns with your spicy herby kewpie mayo, and then lay in your scrambled eggs.
If you can, get yourself along to Wide Open Road and try theirs for yourself. And if you can't, give this one a whirl! It's instantly become our new go-to for a quick and easy breakfast that delivers on deliciousness. Let us know if you give it a crack and tag us or hashtag #addagri on the socials so we can repost yours!