THE EGGSLUT FAIRFAX SANDWICH

The warm Brioche bun pairs perfectly with soft and fluffy scrambled eggs. Topped with caramelized onions and Sriracha mayo.

Course Breakfast, Sandwich

Cuisine American

Keyword CopyCat, Fast Food

Prep Time 1 10

Cook Time 4

Total Time 1 14

Servings

Calories 1094kcal

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

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.

Nutrition