The Morning Smoke
"The Morning Smoke" is an elevated take on the breakfast sandwich, combining deep, wood-fired flavors with gourmet textures. It features thin-sliced lamb pastrami flash-seared with a touch of tallow until the edges are perfectly crisp, topped with a nest of jammy caramelized onions and a melt of aged Swiss or provolone. Served on a pillowy, buttered brioche bun swiped with a luxurious roasted garlic or truffle aioli and crowned with a fresh over-easy egg, this build is a sophisticated balance of smoky, savory, and creamy elements.
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Ingredients
Roasted Garlic Aioli
Instructions
Prepare Roasted Garlic Aioli
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Heat the olive oil in a small skillet over medium-low heat. Add the smashed garlic cloves. Sautรฉ them for about 2-3 minutes, turning occasionally. Don't let them turn dark brown/black, or theyโll get bitter.
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Mash: Remove the garlic from the pan (keep the flavored oil!) and mash the cloves into a smooth paste using a fork or the side of a knife.
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Whisk: In a small bowl, combine the mayo, the garlic paste, the leftover oil from the pan, and the lemon juice.
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Season: Whisk until smooth. Add salt and pepper to taste and a pinch of smoked paprika
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Begin by generously buttering the cut sides of your brioche bun and griddling until golden and pillowy.
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Smear a thin, even layer of truffle or garlic aioli across the bottom bun to create a moisture barrier.
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Pile the thin-sliced lamb pastrami into the pan in a loose, airy mound; flash-sear it with a touch of beef tallow just until the edges curl and crisp, then nestle a spoonful of jammy caramelized onions into the center of the meat.
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Drape aged Swiss or provolone over the warm meat-and-onion stack, covering the pan for 30 seconds to achieve a tight melt.
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Transfer the cheesy lamb stack to the bottom bun and crown it with a fresh over-easy egg.
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Top with the top bun gently
