Fairfax Breakfast Sandwich Eggslut

This loaded breakfast sandwich brings together silky scrambled eggs, jammy caramelized onions, bubbly cheddar and a hint of punchy sriracha mayo all tucked into a buttery brioche bun. Inspired by Eggslut’s famous Fairfax sandwich, it is guaranteed to make even ordinary mornings feel extra special.

I first tried this recipe after a trip to Los Angeles and now it has become my absolute favorite breakfast to serve for weekend guests. The way the whole kitchen smells while caramelizing the onions always brings my family to the table fast.

Ingredients

• Unsalted butter: gives richness and helps caramelize onions and toast the bun always choose a good quality for best flavor
• Cooking oil: prevents the butter from burning while you cook the onions
• Yellow onion: sliced thin because its mellow sweetness really shines once it is caramelized look for a firm onion with no soft spots
• Large eggs: the hero of the sandwich fresh eggs with golden yolks make all the difference
• Chives: add a nice herby zip go for bright green and crisp
• Mayonnaise: brings creaminess ideally use one with real egg yolks
• Sriracha: adds just enough heat taste your sriracha so you can adjust if you want it milder or spicier
• Brioche bun: the softer the better its slightly sweet flavor goes so well with eggs
• Cheddar cheese: melts beautifully and gives that slinky cheese pull pick a sharp cheddar for more flavor
• Salt and pepper to taste: season every step for a layered flavor

Step-by-Step Instructions

Prepare and Caramelize the Onion:

Slice the yellow onion thin so it cooks evenly. In a skillet set over medium heat add the cooking oil then the sliced onions. Sprinkle a little salt to help draw out the moisture followed by one tablespoon of butter. Stir everything and spread the onions into an even layer. Drop the heat to low and cook stirring often until the onions are soft and begin to turn golden this might take around ten minutes. When the onions are a deep golden color pour in water to deglaze scraping up any stuck bits with your spoon then cook a few more minutes until all is thick and jammy. Keep the caramelized onion warm.

Make the Creamy Scrambled Eggs:

Crack the eggs straight into an unheated skillet so they do not start cooking right away. With a silicone spatula gently mix the eggs until the yolks are fully broken and blended. Add in one tablespoon butter. Place the skillet on medium-low heat and stir the eggs slowly and constantly to catch every bit as they just begin to set. Sprinkle in chives and a pinch of salt which lifts the flavor of the eggs. Pull the skillet off the heat while the eggs are still a little creamy and glossy.

Mix the Sriracha Mayo:

In a small bowl stir together two parts mayonnaise and one part sriracha until no streaks remain. Taste for heat and adjust if you like things extra spicy. This sauce brings the whole sandwich together.

Toast and Set Up the Bun:

With your last tablespoon of butter gently toast the brioche bun on a skillet until golden on the cut sides. A buttery toasted bun adds so much texture. Smear both the top and bottom with sriracha mayo while they are still warm.

Assemble and Melt:

While the pan is still warm lay the cheddar cheese slice in it for just long enough to get a slight melt. Spoon your scrambled eggs onto the bottom bun layer the melty cheese over the eggs and finish with a generous portion of the caramelized onion on top. Cap with the other half of the brioche bun and you have a breakfast sandwich that tastes like it came from a fancy café.

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Caramelized onion is my personal favorite ingredient in this sandwich every time I make extra and snack on a few forkfuls before assembling. My kids always sneak into the kitchen when that sweet onion aroma fills the house and fight for the first bite.

Storage Tips

If you want to make these breakfast sandwiches ahead let the eggs and caramelized onions cool completely then assemble just before eating. You can store any leftover onions and sriracha mayo in airtight containers in the fridge for up to four days. The eggs are best cooked fresh but you can rewarm them gently in a nonstick skillet over low heat adding a tiny splash of milk or cream.

Ingredient Substitutions

Swap cheddar cheese for pepper jack or American if you like things extra melty. For the brioche bun try a soft potato roll or even a sturdy English muffin. If chives are not available substitute finely sliced green onions for a similar burst of freshness.

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Serving Suggestions

This sandwich is filling enough on its own but pairs beautifully with some breakfast potatoes a fruit salad or even a handful of arugula tossed in lemon juice. For a brunch spread make a few sandwiches cut into halves or quarters and let guests mix and match with hot sauce on the side.

Cultural and Historical Note

Eggslut was started in Los Angeles and made breakfast sandwiches trendy thanks to their bold flavors and unapologetically messy eats. The Fairfax sandwich quickly became their cult classic showing how a simple combo of soft eggs and deep savory onions can go from street food to iconic.

FAQs About the Recipe

→ What type of onions work best for the caramelized layer?

Yellow onions are ideal, as they become sweet and tender during caramelization, adding depth to the sandwich.

→ How do I get creamy scrambled eggs?

Cook eggs slowly over medium-low heat with butter, stirring continuously, to achieve a soft, creamy texture.

→ Can I swap cheddar cheese for another type?

Absolutely! American, Swiss, or even pepper jack can be used depending on your flavor preference.

→ Is it necessary to use brioche buns?

Brioche delivers best results with its buttery crumb, but any soft, slightly sweet bun will complement the fillings well.

→ What’s the best way to reheat the sandwich?

Wrap in foil and warm in the oven at 300°F for 5-10 minutes to keep it moist and ensure the cheese melts again.

→ How spicy is the sriracha mayo sauce?

The kick is mild, but you can adjust sriracha amount to control the heat to your liking.