Hi, good day to you. I have been eating broccoli breakfast sandwiches for breakfast since 2017, and I’m here to spread the good word to you: broccoli breakfast sandwiches are great.
When it comes to cooking I’m what you call a chef de deux mains gauches. You name it, I’ve ruined it. The broccoli sandwich, however — “brocc sando,” in our house — is the rare dish I find both easy to make and delicious to eat.
Best of all, it really lends itself to getting a little jazzy. Neven:
Depending on what’s in the fridge and how sassy I’m feeling, I might drop the ketchup or sub it with hot sauce; I might toast the whole thing in the manner of a grilled-cheese sandwich; I’ve been known to use black bean purée instead of cheese, for a Mexican torta vibe.
Amen. Here’s the version I just ate, the one I love most:
- Broccoli roasted slightly too long, so every bite is good and crunchy
- Fried egg, the way Jacques makes ’em
- Brioche bun, with a slice of cheddar on one half and little Kewpie mayo on the other
- A healthy glob of yellow mustard; French’s, nothing fancy
- Red onion, sliced nice and thin