Brunch at Home: The CBEC

Griddled Corned Beef Breakfast Sandwich with Melty Deli American and Spicy Aioli

This post is in partnership with The Feedfeed and Land O’Lakes

Is there a better pairing than eggs and cheese? Well, yes: eggs and really good Deli American, griddled corned beef, and spicy aioli… all served on a buttery toasted croissant. I actually LOVE Deli American, and no one does it better than Land O’Lakes. Growing up, our fridge was always stocked with it, and I used it for just about everything.

I was so excited to partner with them to bring you this sandwich using Land O Lakes® Deli American slices and immediately thought, “No matter what else goes on this sandwich, the Deli American has GOT to be melty.” And that’s how I found my new favorite breakfast. Inspired by Boston, I switched up the traditional breakfast sandwich and used griddled corned beef to bring you the CBEC (corned beef, egg, and cheese).

To make it for yourself (and maybe some friends, if you’re in a sharing mood) you’ll need:

  • 4 Croissants

  • 8 (or more) slices Land O Lakes® Deli American

  • 1/2 lb Corned Beef (deli slices work best!)

  • 4 Eggs

  • 1T Butter

  • Spicy aioli to taste (recipe below or you can find it pre-made at most stores)

  • Salt and pepper to taste

  • Chopped green onions for garnish (optional)

Directions:

  1. Using a sharp knife, cut the croissants in half. Be careful not to squish them!

  2. In a pan over medium heat, melt some butter and place the croissants cut side down until golden brown and slightly crispy. Set aside.

  3. Using the same pan or a griddle, increase to medium-high heat. Place the slices of corned beef in the pan. Using tongs, turn the corned beef frequently until it is slightly crispy and heated through. Remove from heat and place onto a plate.

  4. Place 2-3 slices of corned beef on the bottom half of the toasted croissants and top with 2 slices of Land O Lakes® Deli American— you can totally use more than two depending on how cheesy you’re feeling! Using either a toaster oven or your oven, broil the open-faced sandwiches for a few minutes, until they’re nice and melty.

  5. While the sandwiches are broiling, cook your eggs in a non-stick pan and cook the eggs to your liking— my personal favorite is sunny side up. Add salt and pepper to taste.

  6. Top the sandwiches with your eggs, and drizzle as much spicy aioli as you’d like. Top with the other half of the croissant and enjoy!

For Homemade Spicy Aioli

Making this yourself is super easy. Combine 1/4 cup mayo with your favorite hot sauce (I always use sriracha!) to taste, and the juice from 1/4 of a lime. Add salt and pepper to taste.

Make sure you have napkins— you’ll DEFINITELY need them!

*Note, if you enjoy a runny yolk, be sure to buy pasteurized eggs and as always, remember that undercooking food, such as egg yolks, can cause foodborne illness.