Slice the crusts off the brioche bread. Pat half the butter on one side of the sandwich and griddle it on medium heat until nicely browned. Repeat on the opposite side, and then remove. Sprinkle the gruyere into the pan. After the cheese crisps up, place one slice of the toasted brioche onto the cheese so that it sticks to it. Wait until most of the moisture in the cheese has been cooked off, and then carefully use a spatula to remove the bread and cheese crisp together. Place to the side.
Break the egg into a bowl and gently break the yolk into the white with a fork. Add the ricotta and thyme. In a medium saute pan, cook the broken egg. Sprinkle with salt and pepper. Fold the egg mixture twice until firmly cooked. Remove from the heat.
To assemble, drizzle the Maple Hot Sauce on both sides of the toasted brioche. Be sure to keep the cheese crisp on the outside. Place the folded egg in between the bread and serve with the cheese crisp facing up. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Melt the butter in a medium saucepan. Whisk in the maple syrup and hot sauce. Remove from the heat once thoroughly combined.
Yield: 2 quarts.
This recipe has been updated and may differ from what was originally published or broadcast.
Recipe courtesy of Tia Keenan, Queens Kickshaw