Crumb Scene Investigates: Hot Egg Buns

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(Last Updated On: May 9, 2016)

I know what you’re thinking about right now – mildly sweet yeasty rolls with those lovely white crosses on top, right? For this dish, you definitely want to take your favorite bun or roll (we love ours made fresh at home); make some spicy fluffy scrambled eggs, and then top them with cheese and some bacon for good measure. This sandwich is delicious; fast and easy to put together, it has weekend breakfast written all over it. Note of advice: as a general rule, I don’t salt my eggs until they are finished cooking because adding salt before cooking them can result in a drier dense egg, and we want them to be light and fluffy.

My mouth is watering so let’s investigate.

Hot Egg Buns
Makes 2 Servings

2 rolls or buns of your choice, cut in half, lightly toasted and buttered

3 large eggs

2 tsp water

2 tsp pickled diced jalapeno pepper, to taste

2 slices cheddar cheese, or your favorite

4 pieces of bacon cooked, or more to taste

Butter for pan

Salt and pepper to taste


Combine egg and water and scramble until yokes and whites are thoroughly mixed and whisked together well. Add the jalapenos to the eggs. Set aside. Place about 1 tablespoon of butter in a nonstick small or medium size skillet. Turn the heat to medium and melt the butter while the pan is heating up. Give the eggs a few more whisks and pour into the pan. Scramble the eggs until your desired doneness. Season with salt and pepper to taste. Portion eggs out between the two buns; top with cheese and put two pieces of bacon on each sandwich. Place the tops on and Enjoy!

About Chef Mariea Cobb

cropped mariea cobb

I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef, I am still passionate about the art of good food and the magic of a great dessert.

Mariea Cobb –

Crumb Scene Investigates: Hot Egg Buns