Lucy Wang’s Egg Sando

Directions

1. 1

   Whisk egg and season with salt and pepper. Add a splash of whole milk.
2. 2

   On medium heat, add butter to a pan. Once butter is melted (but not brown) pour in the egg. Rotate the pan so the egg is spread thin.
3. 3

   On medium-low heat, start folding in the sides so the egg turns into a small square. Do not overcook the egg.
4. 4

   Butter and spread mayo on both sides of the brioche bun. Wedge the egg into the bun. Sprinkle with chopped chives.