Sunday Brunch: Eggslut’s Fairfax Breakfast Sandwich Recipe
The other day I was wearing my I ❤️ BUFFETS sweatshirt (a perfect gift from Mike because, why yes, I do heart buffets) when a bunch of tween girls passed us by. One of them said, “that’s a high quality shirt!” and other one said, “I like your hair too, it’s really snazzy.” I said thanks in a kind of bewildered tone and to be honest, I couldn’t tell if they were being mini mean girls or were just being tweens.
Regardless, I’m gonna claim it as my own and make high quality happen! These breakfast sandwiches are high quality, what with three eggs, butter, brioche, sriracha mayo, and melty American cheese. I first had a Fairfax at LA’s acclaimed Eggslut a couple years back as my birthday breakfast. Well, to be honest, I had the eggslut: mashed potatoes and a coddled egg with toast, but Mike had a breakfast sandwich and I think it was the Fairfax? Whatever it was, it was good and my love of Eggslut was cemented.
There’s a great video of the Eggslut dude making this sandwich and what I loved most is the way he melted the cheese a little before putting it on the eggs to make it just that extra bit shiny. I tried it out at home and it totally worked! The only annoying thing about this recipe is the caramelized onions, which if you do them right, take forever. So, if you’re planning on being sleepy or hungover, make a huge batch of caramelized onions for your fridge and just go from there!
Have a high quality Sunday!
eggs and brioche,
Eggslut Fairfax Breakfast Sandwich Recipe
makes 1 sandwich
- 1/2 tablespoon oil
- 1 onion, thinly sliced
- 1 tablespoon mayonnaise
- 1-2 teaspoons sriracha
- 3 large eggs
- 1 tablespoon cold butter
- salt, to taste
- 1-2 tablespoons slice chives
- 1 slice American cheese
- 1 brioche bun, lightly toasted
Note: The caramelized onions can definitely be made ahead of time – if you make them the night before, this sandwich will come together super quick. Here’s a video of Chef Alvin making this sandwich, if you want some extra visual!
In a small saucepan, heat up oil over medium high heat. Add the onions, stir and turn the heat down to low. Cook, stirring often, until caramelized and soft, about 30-45 minutes.
When the onions are almost done cooking, mix together sriracha and mayo. Set aside.
In a non-stick frying pan, crack the eggs and add the cold butter. Using a heat proof spatula, stir the eggs until the yolks and whites are homogenous. Cook the eggs, over medium-high heat, stirring constantly and moving on and off the heat, until the eggs start to set. When soft and set, season with salt and stir in chives. Remove from the heat.
Toast the bun and spread sriracha mayo on the bottom bun. Top with the eggs, lightly melt slice of cheese in a non-stick pan and place on top of the eggs. Add caramelized onions and top bun. Enjoy immediately.