swiss eggsluts

swiss eggsluts

My Swiss eggsluts - simple but good quality ingredients are the key to success. Caramelized onions, in thyme butter grilled brioche, finely grated Gruyère cheese and sweet and dark caramelized onions. An all time favorite!

Ingredients for four sandwiches:

- 4 brioches

- 2 onions

- 8 TBS of finely grated Gruyère (or any alpine cheese)

- 2 eggs

- 2 TBS cream

- 2 TBS butter

- a bit of thyme

- 1 TBS brown sugar

- salt & pepper



First, slice the onions in rings and fry them in butter on low heat for about 30 minutes, until they get brown. Be careful not to burn them, good caramelized onions need time. Add some brown sugar to add some sweetness. Set aside. 

In the same pan, add some butter and thyme and place the half brioche buns face down into the pan in order for them to slowly soak up the amazing flavors. Set aside. 

Prepare the scrambled eggs by stirring them into the pan (with a little butter). Season well with salt and pepper, then add a bit of cream in order to make the eggs juicy. 

Put all the finished ingredients onto the brioche, and sprinkle the cheese on top. 




luma wagyu

luma wagyu

restaurant tip new york: ssäm bar

restaurant tip new york: ssäm bar