Fairfax Breakfast Sandwich (Eggslut Copycat)

I still remember the first time I had the Fairfax sandwich at Eggslut. I was in Los Angeles visiting a friend who insisted we brave the line that wrapped around Grand Central Market just for a breakfast sandwich. I was skeptical (who waits 45 minutes for eggs?), but that first bite changed everything. The impossibly creamy scrambled eggs, the sweet depth of those caramelized onions, the kick from sriracha mayo, all nestled in a buttery brioche bun – it was a revelation that ruined all other breakfast sandwiches for me.
After moving back home where no Eggslut existed, I spent weekends experimenting until I nailed a copycat version that satisfies my cravings. This sandwich has since become my signature weekend treat and the most requested breakfast whenever friends stay over. There's something magical about serving someone this sandwich and watching their eyes widen with that first bite.

The first time I made this for my boyfriend, he actually stopped mid-bite, looked at me very seriously and said, "This changes things between us." When I asked what he meant, he replied, "I'm never leaving now." Three years later, I'm not saying it was just because of the sandwich... but it definitely didn't hurt.

Simple Ingredients

Brioche Buns - The slightly sweet, buttery foundation that elevates this from sandwich to experience. Regular hamburger buns will work in a pinch, but brioche adds that authentic touch. I've tried making this with English muffins and fancy artisanal bread, but always come back to brioche for that perfect combination of softness and structure.
Eggs - The star of the show. Spring for organic, free-range eggs if your budget allows – you'll notice the difference in color and flavor. I use 3 large eggs per sandwich for that generous, indulgent egg-to-bread ratio that Eggslut is famous for.
Caramelized Onions - Patient, slow cooking transforms sharp onions into sweet, jammy gold. Yellow onions work best here, but white or sweet onions are fine too. This is where time becomes an ingredient – rush this step and you'll miss the deep flavor that makes this sandwich special.
Cheddar Cheese - Melted directly into the eggs for perfect integration of flavor. Sharp cheddar provides the best contrast, but medium works well too. I've experimented with gruyere, which makes a delicious but less authentic variation.
Sriracha Mayo - The spicy, creamy condiment that ties everything together. The 1:2 ratio of sriracha to mayo creates the perfect balance of heat and richness. Adjust to your spice preference, but don't skip it entirely – it's essential to the sandwich's character.
Chives - These add a fresh, subtle onion note and a pop of color to the creamy eggs. Green onions work as a substitute if you don't have chives on hand.
Butter - Used generously throughout for rich flavor. Salted or unsalted both work well; I prefer unsalted so I can control the seasoning more precisely.
Salt and Pepper - To season the eggs and onions.

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Step-by-Step Creation

Caramelize Those Onions

Start by thinly slicing one medium yellow onion. Heat a tablespoon of butter in a pan over medium-low heat until melted. Add the onions with a pinch of salt and stir to coat. Now comes the patience part – cook those onions slowly for about 25-30 minutes, stirring occasionally. Don't rush this step or crank up the heat for a shortcut. The magic happens slowly as the onions transform from sharp and pungent to meltingly sweet with a golden brown color. If they start to stick, add a splash of water to deglaze the pan. The finished onions should be deeply golden, jammy in texture, and intensely flavorful.

Mix The Special Sauce

While the onions work their slow magic, combine 2 tablespoons of mayonnaise with 1 tablespoon of sriracha in a small bowl. Mix thoroughly until you have a smooth, salmon-colored sauce. Taste and adjust the ratio to your heat preference. This can be made ahead and stored in the refrigerator for up to a week – I often make extra to use on other sandwiches or as a dipping sauce for fries.

Master The Eggs

Here's where we really capture the essence of Eggslut's famous texture. Crack 3 eggs per sandwich into a bowl. Add a pinch of salt and pepper, then whisk just until the whites and yolks are combined – don't overbeat. Melt a tablespoon of room-temperature butter in a non-stick pan over low heat. Pour in the eggs and let them sit for about 30 seconds. Then, using a rubber spatula, slowly and gently move the eggs from the edges toward the center of the pan. The key is low heat and constant, gentle movement. Unlike regular scrambled eggs, we're looking for soft, custard-like curds that hold together but remain creamy. When the eggs are about 80% cooked but still look slightly wet, sprinkle in a handful of grated cheddar and a tablespoon of chopped chives. Fold these in gently, then remove from heat while the eggs still look slightly underdone – they'll continue cooking from residual heat.

Toast To Perfection

Slice your brioche buns in half and spread each cut side with a thin layer of room-temperature butter. Heat a clean pan or griddle over medium heat and place the buns cut-side down. Keep a close eye on them – brioche browns quickly due to its sugar content. Toast until they're golden brown with a slight crunch around the edges but still soft in the center, about 1-2 minutes.

Build Your Masterpiece

Spread the sriracha mayo generously on both halves of the toasted brioche. Spoon those luscious scrambled eggs onto the bottom half, making sure to get all that cheesy goodness. Top the eggs with a generous layer of caramelized onions. Cap it with the top half of the brioche and press down ever so gently – just enough to marry the layers without squishing all those beautiful soft eggs.

My first attempt at this sandwich was a disaster because I tried to multitask too much. I stepped away from the onions "just for a minute" to answer a phone call, returned to a smoky kitchen and blackened, bitter onions. The eggs were rushed on too high heat, resulting in tough, dry curds nothing like Eggslut's dreamy version. Now I know better – this sandwich deserves your full attention, especially for those eggs which need your constant loving care to achieve that perfect texture.

Creative Variations

While the classic Fairfax is perfection as is, I've developed a few variations over the years that have become favorites in my household. For an avocado version, add thin slices of ripe avocado on top of the eggs. The creamy texture complements the soft eggs beautifully, and the subtle flavor doesn't overpower the other components. For a more substantial sandwich, add a couple of slices of crispy bacon on top of the caramelized onions. The salty crunch creates a wonderful contrast to the soft eggs and sweet onions. My partner prefers this version and claims it's the ultimate hangover cure. If you're feeling adventurous, try swapping the cheddar for goat cheese and adding a drizzle of honey. This sweet-tangy variation plays up the brioche's natural sweetness and creates an entirely different but equally delicious experience. I discovered this combination accidentally when I was out of cheddar and desperate for my Fairfax fix.

Practical Pairings

This sandwich is substantial enough to stand alone as a meal, but I love serving it with simple sides that complement without competing. A handful of lightly dressed arugula adds a peppery freshness that cuts through the richness of the sandwich. Fresh fruit, particularly berries or citrus segments, provides a bright, acidic contrast. For drinks, coffee is the classic pairing – the bitter notes balance the sandwich's richness perfectly. I prefer a medium-bodied brew that doesn't overwhelm the subtle flavors of the eggs. On weekends, a mimosa or Bloody Mary turns breakfast into brunch and makes the sandwich feel even more special. If you're serving these for a group brunch, set up a build-your-own Fairfax bar with the components laid out separately. Toast the buns, scramble the eggs, and let everyone assemble their own sandwiches with their preferred amount of caramelized onions and sriracha mayo. It's interactive, fun, and ensures everyone gets exactly what they want.

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Chef's Wisdom

Egg Excellence - Take the eggs off the heat when they still look slightly underdone; residual heat will finish the cooking process. Onion Storage - Make extra caramelized onions and refrigerate for up to a week – they're delicious in omelettes, on burgers, or even stirred into pasta. Brioche Alternative - If you can't find brioche buns, Hawaiian sweet rolls or challah bread make good substitutes.

I've made this sandwich dozens of times now, and it never fails to bring a moment of joy to my weekend mornings. There's something deeply satisfying about recreating a beloved restaurant experience in your own kitchen, especially when the result is this delicious. While nothing quite replaces the experience of standing in line at Grand Central Market, bleary-eyed and caffeine-deprived, and finally biting into that original Eggslut creation, this homemade version comes remarkably close. Plus, you can enjoy it in your pajamas, with unlimited coffee refills, and without having to find parking in downtown LA – and that's a win in my book.

Frequently Asked Questions

→ Can I make the components ahead of time?

Yes! The caramelized onions can be made up to 3 days ahead and stored in the refrigerator. The sriracha mayo can also be prepared in advance.

→ What's the secret to creamy scrambled eggs?

Cook them slowly over medium-low heat, stirring constantly, and remove from heat while they're still slightly wet as they'll continue cooking from residual heat.

→ Can I use a different type of bread?

Brioche gives the authentic experience, but you can substitute with challah, Hawaiian rolls, or any soft bun you prefer.

→ How can I make this spicier?

Increase the ratio of sriracha to mayonnaise, or add a few dashes of your favorite hot sauce to the scrambled eggs.

→ What cheese works best for this sandwich?

Medium or sharp cheddar is traditional, but American, Gruyère, or pepper jack would all work well depending on your preference.