Egg & Spinach Breakfast Rolls
Ingredients
2 Brioche Buns
50g Lewis Road Creamery 10 Star Butter
180g Spinach
60ml Lewis Road Creamery Jersey milk
1/2 teaspoons Cornflour
Pinch table salt
3 large eggs
1/2 tablespoon vegetable oil
Tomato Relish
1-2 Spring Onions
Method
-
1
Using an offset spatula or butter knife, spread a thin layer of butter on each side of your brioche buns, toast lightly in your skillet and set aside.
-
2
In the same skillet, add half your Butter and a splash of oil. Cook your spinach until wilted down. Remove from skillet and set aside. Wipe Skillet Down
-
3
In a large bowl, whisk together milk, cornstarch, and salt until well combined. Add eggs and whisk until no traces of whites are visible and eggs are slightly frothy, about 1 minute. Add a splash of oil and remaining butter to the now-empty skillet and heat over medium-high heat until shimmering. Add egg mixture and, using a rubber spatula, fold and swirl the eggs until just set, 1 to 2 minutes. Remove from heat.
-
4
On the base of your bun, add a small smear of tomato relish, then top with Egg and Spinach. Garnish with diced spring onion to taste.
-
5
These sandwiches store excellently in the freezer or fridge as part of a weekly meal prep. Otherwise enjoy straight away!