The Fairfax
Discover the secret to recreating Eggslut’s iconic sandwich at home
Don’t scrimp on the brioche bun here, its sweetness balances out the salty eggs and is essential to securing Eggslut’s egg-messiah status amongst breakfast connoisseurs.
If you can’t get your hands on any, just make sure you toast your buns before adding the filling.
Ingredients
- Brioche buns
- 3 eggs
- Knob of butter
- Pinch of chives
- Sriracha mayonnaise or sriracha and mayonnaise
- Mild cheddar cheese
- Onion
Method
- First, caramelise your onion by cooking it slowly in a pan for 30 minutes.
- To prepare your eggs, start with a cold pan. Crack your eggs straight in and throw in a knob of butter, stir the eggs and butter together before turning on the heat.
- When the yolks and the whites of the eggs have created a uniform colour, it’s time to put your pan on the heat.
- Use a spatula to turn the eggs and create a soft, velvety texture. Scrape the bottom of the pan to fold your eggs whilst mixing, almost as though you’re creating layers.
- When the eggs are no longer loose, and they stay together, they’re ready. Add a sprinkle of chives on top of your eggs and take them out of the pan so they won’t continue to cook.
- Place your perfectly cooked eggs between your warmed brioche bun.
- Add sriracha mayonnaise to give the dish a sight kick.
- Add a slice of melted cheddar cheese on top. Use a mild variety so that the taste of the eggs isn’t overpowered.
- Lastly, place the caramelised onion on top of the creamy cheddar cheese.