Griddle Breakfast Sandwich
This diner-style griddle breakfast sandwich features crispy smashed sausage, marbled fried eggs, and melty American cheese on buttery toasted brioche buns. Finished with a sweet-and-spicy maple Sriracha aioli, it delivers the perfect balance of savory, creamy, and bold breakfast flavor.
Equipment
- flat top griddle or cast iron skillet
- heavy spatula
- Mixing bowl
- melting dome
Ingredients
- 4 brioche buns
- 1 lb bulk breakfast sausage
- 4 eggs
- 4 slices American cheese
- 4 tbsp butter
- 0.25 cup mayonnaise
- 1 tbsp maple syrup
- 1 tsp sriracha
Instructions
- In a small bowl, mix mayonnaise, maple syrup, and Sriracha until smooth to create the maple aioli. Set aside.
- Butter the brioche buns and toast them on a hot griddle or skillet until golden brown. Remove and set aside.
- Divide the sausage into four portions, roll into balls, then smash thin on the hot griddle. Cook until crispy and browned on both sides.
- Crack eggs onto the griddle and gently swirl the yolk once with a spatula for a marbled effect. Cook until the whites are set.
- Place the sausage patties and cheese slices onto the eggs. Add a splash of water to the griddle and cover with a melting dome to steam the cheese until melted.
- Spread maple aioli onto the toasted buns. Add the egg, sausage, and cheese stack, then close the sandwich.
- Let the sandwiches rest for 1 minute before serving to allow the layers to set.
Notes
Do not over-mix the eggs. A single swirl in the yolk creates the signature marbled texture that makes this sandwich look and taste like a diner classic.