Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Joanne Chang's Egg Sandwich
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 29%
CARBS 6G10% OF CAL
0G FIBER1G ADDED2G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 18G65% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked egg sandwich on brioche with cheese and toppings. Rich and substantial, good for brunch or a hearty breakfast.
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Nutrition & ingredients
Ingredients
serves 6- 9 eggs
- 1 teaspoon (5 g) kosher salt, see note
- 3/4 cup half-and-half or heavy cream
- 1 slice cheese, I’ve been using Cheddar
- 1 egg rectangle, from the baked egg portion of the recipe
- 1 brioche roll, homemade or otherwise
- butter or other sauce of choice
- lettuce, optional
- oil and vinegar, optional, for the greens
- hot sauce, roasted red peppers, avocado, bacon, or any other additions you wish, for serving
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 29%
CARBS 6G10% OF CAL
0G FIBER1G ADDED2G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 18G65% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 553mg
- Total sugar
- 3g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 195mg
- Calcium
- 116mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 553MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.