Truffle Cheddar Egg Sandwich
- Nicole Collins
- 2 minutes ago
- 5 min read
Truffle Cheddar Egg Sandwich- Breakfast just got an upgrade thanks to bougie ingredients like crispy prosciutto, truffle cheddar, and caramelized onion aioli.
May 4, 2025 by Nicole Collins
Today, we’re making a Truffle Cheddar Egg Sandwich!
I’ve said it before, and I’ll say it again…fridge clean out meals are the BEST meals. And, that’s exactly how this sandwich was born. I had a bunch of “bougie” ingredients leftover from two of my “fancier” pizzas that I made for TikTok, so I decided I’d toss them all in a sandwich and see how it went.
Well, it went beautifully. So much so that I think this may just be one of the best breakfast sandwiches I’ve ever made.
I know. That’s a BIG statement. You know ya girl LOVES breakfast AND sandwiches. But I’m telling you, I can’t stop making this one to have again and again and again.
One of the stars of this sammie is the balsamic caramelized onion aioli. Go ahead and take a second to absorb that. Not so traditional for caramelized onions, we’re going to use red onions for this one. We’ll start the sliced onions in some butter in a skillet over low heat, and let them cook until they start to soften and develop a little color. Then, we’ll add in a splash of balsamic vinegar to add a little richness along with a pinch of brown sugar to balance out the acidity of the vinegar. We’ll let the onions continue to cook a few more minutes until they’re a deep golden color, and that’s it for the caramelizing part. Then, we’ll let the onions cool down for a second until we’re able to mince them into bits, and stir them into a little mayo with a pinch of black pepper. That’s all there is to it. It’s so simple! (It’s also not technically aioli, because there’s no garlic or lemon. But, we can just pretend on that part!)
While the onions are caramelizing, we can be working on our crispy prosciutto. It’s as simple as arranging a few slices of prosciutto on a parchment lined baking sheet, and popping it in the oven for a couple of minutes. During the last 5 mins of oven time, I like to add my ciabatta rolls to the same pan so they can start to lightly toast at the same time. Two birds, one stone. We love that!
The last major work we have to do is scramble the eggs. And, that’s really only a task that takes no more than a couple of minutes. We’ll crack a couple eggs into a bowl; season them with dried parsley, dried chives, salt, and pepper; and give them a good whisk. Then, we’ll pour them in a skillet with a little olive oil, and let them cook until they’re just set. For these eggs, I tend to move them around the pan only as much as I need to for them to cook on all sides as opposed to constantly stirring them in the pan. We want bigger curds for this one so the eggs stay in place on the sandwich. Then we’ll form the eggs into two little sandwich sized piles, top them both with a handful of shredded truffle cheddar cheese, and cover the pan just until the cheese is nice and melty.
All that’s left to do is assemble! I like to schmear some of our aioli on both halves of the sandwich. Then, we’ll layer on some fresh spinach, our crispy prosciutto, those cheesy eggs, and a handful of microgreens just to make things a little more beautiful. And let me tell you, this sandwich is a stunner!
Between that oniony schmear, the bright greens, the salty meat, the creamy eggs, and the funky cheese; this sandwich has A LOT going on. And every single bite is absolutely incredible. It’s decadent. It’s luxurious. It feels so extravagant and special. But this sammie really is as easy as they come!
Ok, everyone! You have to tell me…did we just create the best brekkie sammie of all time?? Let me know what you think!
I hope you guys enjoy. And, let’s eat!
Truffle Cheddar Egg Sandwich
Serves: 2 Print
Ingredients:
½ medium sized red onion, sliced
½ tbsp unsalted butter
½ tsp brown sugar
¾ tsp balsamic vinegar
2 tbsp mayonnaise
4 slices prosciutto
2 ciabatta rolls, split
4 eggs
½ tsp dried parsley
½ tsp dried chives
¼ cup shredded truffle cheddar cheese
½ cup baby spinach
¼ cup microgreens
salt and pepper, to taste
olive oil, for drizzling
Directions:
Make the caramelized onions: Melt butter in a medium non-stick skillet over medium low heat. Add onions and a pinch of salt and pepper. Cook for 15-20 mins until softened, stirring occasionally. Add brown sugar and vinegar. Cook for 8-10 more minutes until caramelized and deep brown in color, stirring occasionally.
When onions are cool enough to handle, mince them finely. Add onions, mayo, and a pinch of pepper to a small bowl, and mix until fully combined. Set aside.
Meanwhile, preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Arrange prosciutto slices on baking sheet. Bake for 14-16 mins until crisp. During the last 5 mins of cooking, add ciabatta rolls to the baking sheet, cut side up, to lightly toast.
To another small bowl, add eggs, parsley, chives, and a pinch of salt and pepper. Whisk well until fully combined. Using the same skillet that cooked the onions, heat skillet over medium high heat. If the skillet looks dry, add a little drizzle of olive oil. Add eggs, and cook for 1-2 mins until just set, moving the eggs around the pan just enough for all sides to cook but keeping mostly large curds. Form the eggs into 2 sandwich sized mounds, and top each with truffle cheddar. Cover the pan for 1 minute until the cheese has melted.
Assemble the sandwich: Schmear caramelized onion aioli over both halves of each roll. Top each sandwich with spinach, prosciutto, eggs, and microgreens, evenly divided. Close the sandwich, and enjoy!
Recipe notes:
*I used rainbow microgreens, but most variety of microgreens would be great here.
*If you’re not making both sandwiches at once, the aioli will store well in the fridge for about a week. The prosciutto can be reheated in the oven at 400 degrees for only 1-2 mins.
*I like using a ceramic skillet to caramelize the onions. It’s heavy bottomed but nonstick which is perfect for the job.
