Photos and recipe: Dave Sands
Simple, rich, and perfect for breakfast or brunch. Buttery brioche, crispy bacon, soft scrambled eggs, and melted cheese—elevated with Firecracker Farm Vanilla Heat sea salt for a warm, subtly spicy finish.
🥪 Ingredients
Sandwich
- 2 slices brioche bread
- 2–3 slices bacon
- 2 eggs
- 1 tbsp chopped green onions
- 1 slice cheese (American, cheddar, or your choice)
- Butter
- Firecracker Farm Vanilla Heat Sea Salt & pepper
Fresh Side Garnish
- 2–3 slices tomato
- 4–5 slices cucumber
- Parmesan shavings
- A pinch of Vanilla Heat Sea Salt
🔥 Instructions
1️⃣ Cook the Bacon
- Cook bacon in a pan over medium heat until crispy.
- Remove and set aside.
2️⃣ Toast the Brioche
- Lightly butter the brioche.
- Toast in the same pan until golden.
3️⃣ Make the Eggs
- Beat eggs with green onions, Vanilla Heat sea salt, and pepper.
- Pour into the pan on low heat and scramble gently until soft.
- Optional: make a thin omelet and fold it into a square for a clean stack.
4️⃣ Melt the Cheese
- Place the cheese on the eggs while still in the pan and let it melt.
5️⃣ Build the Sandwich
- Bottom brioche
- Eggs + melted cheese
- Bacon
- Top brioche
6️⃣ Plate the Fresh Side
- Arrange the tomato and cucumber slices on the plate.
- Finish with a few shaved pieces of parmesan and a pinch of Firecracker Farm Vanilla Heat sea salt.
🔥 Why This Recipe Hits Different
- Buttery brioche + crispy bacon + soft eggs = breakfast perfection.
- Vanilla Heat adds a warm, subtly sweet kick that plays beautifully with eggs and cheese.
- Quick to make, but feels like brunch at your favorite café.
About the Author Dave Sands
Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)
Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!
View All Posts by Dave Sands
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