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The Morning Smoke

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

"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.

Ingredients
  • 4 Brioche buns (buttered & toasted)
  • 1 lb Thin-sliced lamb pastrami
  • 4 Eggs (over-easy/medium)
  • 8 slices Aged Swiss or Provolone
  • 1 cup Caramelized onions
  • 4 tbsp Roasted garlic or truffle aioli (see below)
    • Roasted Garlic Aioli
  • 5 -6 cloves roasted garlic
  • 1/2 cup Mayonnaise: Use a high-quality brand . (this is your base)
  • 1 tbsp Extra Virgin olive oil: For sautéing the garlic.
  • 1 tsp fresh lemon juice
  • Salt & Pepper, to taste
  • A pinch of smoked paprika for depth.
Instructions
    Prepare Roasted Garlic Aioli
  1. 1
    Heat the olive oil in a small skillet over medium-low heat. Add the smashed garlic cloves. Sauté them for about 2-3 minutes, turning occasionally. Don't let them turn dark brown/black, or they’ll get bitter.
  2. 2
    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.
  3. 3
    Whisk: In a small bowl, combine the mayo, the garlic paste, the leftover oil from the pan, and the lemon juice.
  4. 4
    Season: Whisk until smooth. Add salt and pepper to taste and a pinch of smoked paprika
  5. 5
    Begin by generously buttering the cut sides of your brioche bun and griddling until golden and pillowy.
  6. 6
    Smear a thin, even layer of truffle or garlic aioli across the bottom bun to create a moisture barrier.
  7. 7
    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.
  8. 8
    Drape aged Swiss or provolone over the warm meat-and-onion stack, covering the pan for 30 seconds to achieve a tight melt.
  9. 9
    Transfer the cheesy lamb stack to the bottom bun and crown it with a fresh over-easy egg.
  10. 10
    Top with the top bun gently
Read it online: https://brinnerbites.com/recipe/the-morning-smoke/