These wonderful small spicy breakfast sliders (mini burgers) are perfect for a brunch. Generally speaking, I love brunch. Brunch is a meal best served just before noon on a Sunday, lasting well into the afternoon. Ideally alfresco with a large group of friends. Having small tapas style breakfast sliders and lots of wine and drinks are a wonderful combination.
Surprisingly, I came across the idea of mixing sriracha and eggs in Las Vegas. I was at some massive conference there, I ordered sriracha eggs benedict in the hope that it would speed my recovery from the night before. The combination of the egg coupled with spice kept me alive for a few more hours. As I oft do, especially at a long boring conference, I noodled over food. Suddenly it hit me, simply add sriracha directly into a whisked egg, serving as a breakfast slider.
A breakfast Slider was born!
After some experimentation, it became apparent that building a simple sandwich to balance the flavors was key. You will find sriracha is bold, an egg is mild, together it forms the perfect combination to layer in the background of a simple delicious bite.
By in large I have served these sriracha egg breakfast sliders with great effect many times over. When you put them on a table you will get nods of approval, and lots of compliments. Make sure no shortage of wine is nearby.
Sriracha Egg Sliders
I have served these sriracha egg breakfast sliders with great effect many times over. When you put them on a table you will get nods of approval, and lots of compliments. Make sure no shortage of wine is nearby.
- 6 eggs
- 3-4 tbsp 43 -57g Hot Sriracha sauce
- 1 tsp 14gwater
- Layers for each slider
- 3 smaller spinach leaves per slider
- A thin single slice of soppressata salami
- 1 small basil leaf
- Shredded sharp cheddar cheese
- 12 Sweet dinner rolls Hawaiian rolls, or small challah rolls (Sweet is the key)
In a saucepan on medium high heat place, the rolls split open lightly buttered. Remove when golden brown. Do them in small batches, it won’t take long
On the bottom portion lay one slice of salami
Three spinach leaves stem removed
One basil leaf
Gently smear a tiny bit of mayonnaise on the top roll
Crack all 6 eggs in a bowl
Add sriracha I like the full 4 tbsp (43 -57g) less if you want a bit less spice, more to kick it up
A drip or two of water
A good grind of salt
Whisk until fully integrated, it will be an orange color
In the sauté pan at medium heat pour a thin layer of eggs, just to cover the bottom
Cook until the top is just dry, taking care not to brown the eggs
Slide the eggs onto a cutting board, cut into slider width strips
Place a strip on each slider layering back and forth
Add a tiny pile of shredded cheese and cap it with the top
Repeat until you have all 12 complete
Serve 3 per person or in the center of the table
An excellent all-around wine for brunch is Sauvignon Blanc. The center of the wine is dry with a green flavor offering hints of citrus and stone fruit. Perfect for a summer brunch. Personally, I really like good French Sauvignon. I think there is nothing wrong with a light flavorful beer for a brunch. Saison is arguably the Sauvignon Blanc of beer, dry, fruity, yeast gently balancing the hop and fruit. It will have a mildly earthy character to cleanse the palate of the rich flavors in the sriracha egg breakfast slider.