Fairfax Breakfast Sandwich Eggslut (Printable Version)

Creamy eggs, caramelized onions, cheddar, and sriracha mayo in buttery brioche deliver standout morning flavor.

# What You'll Need:

→ For the caramelized onions

01 - 1 tablespoon cooking oil
02 - 1 medium yellow onion, thinly sliced
03 - 1 tablespoon unsalted butter
04 - Pinch of salt
05 - 60 millilitres water

→ For the scrambled eggs

06 - 3 large eggs
07 - 1 tablespoon unsalted butter
08 - 2 tablespoons fresh chives, thinly sliced
09 - Pinch of salt

→ For the sauce

10 - 2 tablespoons mayonnaise
11 - 1 tablespoon Sriracha

→ For assembly

12 - 1 brioche bun, sliced
13 - 1 tablespoon unsalted butter
14 - 1 slice cheddar cheese
15 - Freshly ground black pepper to taste

# Step-by-Step Guide:

01 - Heat cooking oil in a skillet over medium heat. Add sliced onions, a pinch of salt, and 1 tablespoon of butter, stirring to coat. Spread onions in a single layer and reduce heat to low. Cook, stirring frequently, until onions become soft and lightly golden. Pour in water to deglaze the pan, continue cooking until onions are fully caramelized and most liquid evaporates. Keep warm.
02 - Break eggs into an unheated skillet and whisk until well combined. Add 1 tablespoon butter and place over medium-low heat, stirring the eggs continuously. When eggs begin to set, season with salt and add chives. Cook gently until softly set, then remove from heat and reserve.
03 - In a bowl, combine mayonnaise and Sriracha in a 2:1 ratio. Mix thoroughly until smooth.
04 - Slice the brioche bun and spread 1 tablespoon of butter on the cut sides. Toast on a skillet until golden and crisp.
05 - Spread Sriracha mayonnaise on both toasted bun halves. Layer scrambled eggs evenly and place a slice of cheddar cheese over the eggs. Using a nonstick pan, gently melt cheese if desired before transferring. Top with 1–2 tablespoons of caramelized onions, season with black pepper, then close with the remaining bun half. Serve immediately.

# Additional Notes:

01 - For richer eggs, cook slowly over low heat, stirring constantly for a creamy consistency.

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