It’s not every day you have a batch of homemade burger baps on your counter. But when we do make our own soft white sesame baps (recipe here!), we indulge in having a burger after burger after burger..
But a good burger doesn’t always have to be packed with a hearty slab of meat and a heart-stopping amount of processed cheddar cheese slices. For brunch last week, W and I made a quick burger that’s completely vegetarian! Comprising a golden crispy hashbrown and a pretty tall fried egg, the burger was creamy with homemade mayo (recipe here) and nutty with rocket leaves. It wasn’t long before we were rolling on the couch in satisfaction and delight.
Brunch Hashbrown Burger – Serves 2
- 2 burger baps
- 2 eggs
- 2 hashbrowns
- 2 tsp cooking oil
- Rocket leaves
- Salt and pepper
Fry the hashbrowns till golden and crisp with the oil. At the same time, toast the baps briefly too.
When the hashbrowns are done, remove to a kitchen towel to cool slightly. Then, crack the eggs into egg rings and put the pan lid on, with it on medium-low heat. Be patient. Meanwhile, spread on the mayonnaise onto the baps, and top the bottom piece with rocket leaves.
When the eggs are done, assemble the hashbrowns, then the eggs with a cracking of sea salt and black pepper.
Then finally put the hat on.
With burgers, the permutations are endless. And so, this is just the beginning..