Chef Nick’s Four Cheese Egg Sandwich

Chef Nick’s Four Cheese Egg Sandwich

Yield: 4 servings

Nick Korbee
Egg Shop
New York

Ingredients and Directions

Directions (One sandwich)


  1. Oil griddle top and heat to medium-low.

  2. Ladle approximately eight-ounces scrambled egg mix onto the griddle in a single thin sheet the same width as the sliced cheese.

  3. Toast two slices of brioche on the oiled griddle, next to the egg sheet.

  4. Season eggs with salt, and sprinkle with 1 tbsp. finely sliced chives.

  5. As eggs begin to set, place a slice of cheddar and Swiss side by side in the center of the sheet of eggs.

  6. Fold the top and bottom edges of the egg sheet over the sliced cheese.

  7. Place slice of Jack cheese on top of the folded eggs that are now covering the cheddar slice.

  8. Fold the egg sheet in half to cover the Jack cheese, and top with finely grated pecorino cheese.

  9. To finish, spread ½ tbsp. of avocado chive butter on each piece of toasted brioche. Then add the folded eggs and cheese to the sandwich, slice diagonally with serrated knife. Garnish with more finely slice chives and a pinch of sea salt.


  • 32 oz. scramble mix (recipe follows)
  • 2 tbsp. neutral oil (canola)
  • 8 slices brioche bread (thick cut, or Texas toast if brioche unavailable)
  • 4 tbsp. avocado chive butter (recipe follows)
  • 6 tbsp. finely sliced chives
  • 4 slices Swiss cheese
  • 4 slices sharp white cheddar cheese
  • 4 oz. shredded Monterey Jack cheese
  • 2 oz. pecorino cheese (finely grated with Microplane)
  • Kosher salt to taste; sea salt to garnish
Scramble Mix


  1. Crack eggs into a mixing bowl.

  2. Gently whisk heavy cream into the eggs.

  3. Strain mixture through a mesh strainer to remove any shell fragments


  • 12 fresh large eggs
  • ½ cup heavy cream
Avocado Chive Butter


  1. Purée chives and cold water in a blender until very smooth and well combined.

  2. Add butter, chive purée and avocado to the bowl of a food processor, and purée until smooth.*

  3. Add salt and lemon juice and adjust salt to taste.


  • ½ lb. unsalted butter (soft, room temperature)
  • 4 oz. chives
  • 8 oz. cold water
  • Juice of one lemon
  • 1 ripe avocado
  • 2 tsp. kosher salt


*Note: Be careful not to purée past smooth, as the heat from the processor will break the butter.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.