Fairfax Breakfast Sandwich (Eggslut Copycat) (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tbsp unsalted butter, divided
02 -
1 tbsp cooking oil
03 -
1 medium yellow onion, sliced
04 -
1/4 cup water
05 -
3 large eggs
06 -
2 tbsp chives, thinly sliced
07 -
2 tbsp mayonnaise
08 -
1 tbsp Sriracha
09 -
1 brioche bun, sliced
10 -
1 slice cheddar cheese
11 -
Salt and pepper to taste
# Instructions:
01 -
Heat a skillet over medium heat and add the cooking oil. Add the sliced onions with a pinch of salt and 1 tablespoon of butter. Mix together and spread the onions in a single layer. Reduce the heat to low and cook, stirring often, for about 10 minutes until the onions are soft and lightly golden. Add 1/4 cup of water to deglaze the pan, scraping up any browned bits, and continue cooking until the onions are fully caramelized and jammy. Keep warm.
02 -
Crack 3 eggs into an unheated skillet and use a spatula to scramble them until well blended. Add 1 tablespoon of butter and place the skillet on medium-low heat. Cook, stirring continuously with the spatula, until the eggs just start to set but are still creamy. Add a pinch of salt, pepper, and the sliced chives. Remove from heat while the eggs are still slightly wet, as they'll continue cooking from residual heat. Keep warm.
03 -
In a small bowl, combine 2 tablespoons of mayonnaise with 1 tablespoon of Sriracha. Mix well until fully incorporated and smooth.
04 -
Heat the remaining tablespoon of butter in a pan over medium heat. Place the sliced brioche bun cut-side down and toast until golden brown, about 1-2 minutes.
05 -
In a small nonstick pan over low heat, place the slice of cheddar cheese and warm it just until it starts to melt but still holds its shape, about 30 seconds.
06 -
Spread the sriracha mayo on both halves of the toasted brioche bun. Place the creamy scrambled eggs on the bottom half, top with the slightly melted cheese slice and 1-2 tablespoons of the caramelized onions. Close the sandwich with the top bun and serve immediately.
# Notes:
01 -
For truly creamy eggs like Eggslut's, it's crucial not to overcook them - they should be soft and slightly runny when you remove them from the heat.
02 -
The caramelized onions can be made in larger batches ahead of time and stored in the refrigerator for up to a week.
03 -
A true Eggslut-style sandwich is messy to eat - that's part of the experience! Have napkins ready.