There is the scrambled egg sandwich. Then there is the Eggslut Fairfax! The name itself gets your attention. We show you how to make this incredible understated but delicious Eggslut sandwich copycat recipe at home. The Fairfax scrambled egg sandwich at Eggslut is prepared with farm fresh eggs, scallions, cheddar cheese and brioche buns. The star of the show in my opinion are the caramelized onions.
Table of contents
Watch How To Make The Eggslut Sandwich
One sure thing about many of the Eggslut menu items are that they are messy. The Fairfax sandwich is no exception. Messy, creamy, and delicious, this sandwich copycat is all that and more. Definitely not a sandwich to take on the go. Best to enjoy it at the kitchen table with a great cup of coffee. The warm brioche bun paired with an “interesting way” to scramble eggs leaves this sandwich as one of the best.
This Eggslut copycat sandwich recipe combines the way that I like to make my caramelized onions with the way that I like to scramble my eggs.
Begin with The Caramelized Onions
Onions are an important part of this Eggslut sandwich copycat recipe and they need to be deeply caramelized , so make sure that your start early enough. If you’re planning on breakfast, you’ll have to make these onions the day before. Or you could get up really early.
Start by peeling the onions and then slice the onions thinly. The onions go into a heavy bottomed pan with butter. The pan should be on a medium to low heat because we do not want these onions to burn. We do want them to soften and caramelize slowly and that does not happen with high heat.
While our onions are slow cooking, slice up your chives or spring onion and set them aside. They are going into the scrambled eggs and they need to be ready to go. Chives are in the onion family but are really light in flavor.
Eggslut Cold Pan Scrambled Eggs
Everything has to be ready to go when you start to scramble your eggs. The brioche bun sliced. The sauce made. The scallions and onions at hand.
This may go against everything that you have learned in the past about scrambling eggs. But even Gordon Ramsey swears by this method. Start with a cold pan and three eggs that are already cracked. Put a tablespoon of butter into the cold pan and slide you eggs into the pan. Move the pan onto medium low heat and start stirring the eggs, breaking the yolks as you stir. The butter begins to melt into the eggs and the consistency of the scramble begins to cream. It’s almost as if we are making a sauce. It’s very low and very slow, so take your time with the eggs.
The most important thing is to not overcook the eggs. When you make the Eggslut sandwich copycat recipe, the secret is that you can’t stop stirring. If the eggs are cooking too fast and too hot, take the pan of the heat but continue stirring. We are after something creamy and still fluffy. Finally, add in a little salt and pepper, stir in the scallion and take it off the heat. The perfect scramble egg. We’re almost ready to plate and eat.
Sriracha Mayo
It’s amazing how one simple sauce can transform a dish. No mistake the eggs are the star of the show. But it is definitely the combination of all the ingredients that set the Eggslut sandwich copycat recipe apart from all challengers.
Sriracha sauce in the US is almost always associated with the bottle that has a rooster on it. It is commonly found in almost every supermarket, so not hard to source at all. In a pinch there are even manufacturers that already combine the Sriracha sauce with mayonnaise for you and bottle it for sale. Kraft, Sir Kensington and Heinz all have branded bottles of Sriracha mayo.
Make your Sriracha mayo ahead of time so that the flavors get happy together. You’ll just need mayonnaise and Sriracha sauce. I told you it really was no secret to making this spread.
How To Make The Eggslut Sandwich Copycat Recipe At Home
First, give your Brioche bun a quick toast in a pan with some butter and then spread Sriracha mayo on the bottom bun. You might as well go ahead and spread more sauce on the top bun while you’re at it.
Layer the fluffy, creamy, eggs onto the bottom bun. Being true to the copycat recipe, griddle a slice of cheddar cheese for a couple seconds, just enough to warm but not melt. Sounds challenging right. It is. It may actually be the hardest part of the recipe. If you use a super non stick pan, it will go smoothly. Slide the cheddar slice right on top of the scallion scrambled eggs.
Finally layer the sandwich with caramelized onions and finish with the sauced Brioche top. Throwdown kitchens version of the Eggslut Sandwich.
Eggslut Sandwich Recipe
Equipment
- Non stick pan
Ingredients
- 2 Brioche Buns
- 6 eggs large
- 2 onions white
- 4 tbsp butter
- 1 cup mayonnaise
- 2 tbsp Sriracha sauce
- 2 tsp chives
- 2 slices cheddar cheese
Instructions
- Melt 2 tablespoons of butter into a heavy pan and add 2 sliced onions. Stirring occasionally over medium heat until caramelized. Golden and brown. About 1 hour.
- Mix the mayonnaise and Sriracha sauce together and set aside.
- Slice scallions thinly and set aside.
- Melt 1 tablespoon of butter in a pan and brown the Brioche bun halves.
- Crack 6 large eggs into a bowl and set aside. Place 2 tablespoons of cold butter in a cold nonstick pan and then add in the eggs. Place the pan onto medium low heat and begin stirring the butter and eggs. Stir continuously until the eggs yolks have broken and the eggs begin to set. Add in the chives and take off the heat. The eggs should be fluffy but still creamy in appearance.
- Spread each halve of the buns with Sriracha mayo and top with the scrambled eggs.
- Place 1 slice of cheddar cheese into the non stick pan and griddle the slice for 2 seconds. Slide the cheese slice on to the eggs. The repeat with the other slice. Top the cheese with caramelized onions and finally place the top bun.
Notes
Nutrition
I’m a total egg slut
Anthony Bourdain
Frequently Asked Questions About The Eggslut Sandwich
The name egg slut is a slang term for a chef or cook that adds an egg to every recipe to make it better.
Of course you can substitute scallions for chives. They are very similar in flavor, and chives are not always easy to find in the grocery. However, to keep to the Eggslut copycat recipe, chives should be used.
The onions should be sliced thinly about 1/8 of an inch thick. The goal is to make sure that they cook until soft and golden brown. Thicker slices have the potential to stay with a little bit of crunch unless cooked for a much longer period of time.
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Why does this recipe want 0.5 a cup of mayo in each sandwich? That seems like way too much!
That would be a lot of mayo. I guess I just make a cup of sauce and then slather a couple of tablespoons on each sandwich. I like having the leftover sauce in the fridge. But good point.
Thanks. I’ll get in and revise the calories to make the sandwich healthier!