With the early morning games of the Rugby World Cup around the corner, we’ll all be having many breakfast braais in the next few weeks. This is how it’s done:
- cheese (I prefer aged cheddar)
- salt & pepper
- eggs (baked sunny side up in a pan)
The braaibroodjie (braaied toasted sandwich) is arguably the highlight of any braaing experience. Many South Africans braai meat simply as an excuse to also have braaibroodjies. The traditional braaibroodjie is done by making a sandwich with cheese (I prefer aged cheddar), tomato, onion, chutney, salt & pepper with butter on the outside. Braai this sandwich in a closed grid over very mild coals until the outsides are golden brown and the cheese is melted. If you’re having a breakfast braai then bake some eggs sunny side up in a pan on the braai or stove, and when your braaibroodjies are finished gently pull them open and insert one egg into each. You now have a breakfast braaibroodjie.
In addition to braaibroodjies, boerewors rolls are one of the true classics of the South African braai; a fresh piece of braaied boerewors in a hotdog roll. The boerewors braaibroodjie gives you the best of both worlds. Whilst braaing your braaibroodjies, braai some thin boerewors as well. When both are done, gently pull each braaibroodjie open and insert a few short pieces of boerewors into each. Your guests will not be disappointed, you will not be disappointed, and your life might have just changed.
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