Breakfast

Sriracha Egg Sliders | Spice up your life |

Sriracha Egg Sliders

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

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By Rick Britt Serves: 4
Prep Time: 15 minutes Cooking Time: 15 minutes

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.

Ingredients

  • 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
  • Mayonnaise
  • Shredded sharp cheddar cheese
  • 12 Sweet dinner rolls Hawaiian rolls, or small challah rolls (Sweet is the key)

Instructions

1

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

2

On the bottom portion lay one slice of salami

3

Three spinach leaves stem removed

4

One basil leaf

5

Gently smear a tiny bit of mayonnaise on the top roll

6

Eggs

7

Crack all 6 eggs in a bowl

8

Add sriracha I like the full 4 tbsp (43 -57g) less if you want a bit less spice, more to kick it up

9

A drip or two of water

10

A good grind of salt

11

Whisk until fully integrated, it will be an orange color

12

In the sauté pan at medium heat pour a thin layer of eggs, just to cover the bottom

13

Cook until the top is just dry, taking care not to brown the eggs

14

Slide the eggs onto a cutting board, cut into slider width strips

15

Place a strip on each slider layering back and forth

16

Add a tiny pile of shredded cheese and cap it with the top

17

Repeat until you have all 12 complete

18

Serve 3 per person or in the center of the table

Wine Matching

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.

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