A quick, luxurious breakfast sandwich made with a squishy brioche bun, a runny fried egg, American cheese, thin ham, and a tangy Dijonnaise, ready in under 15 minutes.
Mix mayonnaise and Dijon mustard together to make a Dijonnaise; make extra since it keeps well in the fridge.
2
Heat a nonstick pan over medium heat with a little oil, then toast the cut sides of the brioche bun for about 30 seconds until golden.
3
Set the bun aside, add a touch more oil, lower to medium-low heat, crack in the egg, season with salt, and cook about 60 seconds until the white sets.
4
Break the yolk, flip the egg, and cook until the white is set but the yolk stays jammy, then add a cheese slice and let it melt for about 45 seconds to a minute.
5
Spread Dijonnaise on the bottom bun, layer the thin ham, add the cheesy egg, top with the other bun half, press gently, and serve.
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