Soft Scramble Brioche Sandwich

In LA, there’s a well-known breakfast sandwich spot called Eggslut. One of their most popular sandwiches is the Fairfax–soft scramble eggs + chives + cheddar cheese + caramelized onions + sriracha mayo all in a toasted brioche bun. Locals and visitors alike, would line up well before opening time (pre-pandemic times, of course) to be one of the first folks to get their hands on am decadence. I made a similar version, sans the caramelized onions (still tastes phenomenal!), using the Eggslut man’s egg technique. Get to making this sandwich–you can thank me later!

Effortful Time: 5 mins Total Time: 10 mins Servings: 1 sandwich

You Need

  • 1 tbsp mayonnaise
  • 2 tsp sriracha
  • 1/2 tbsp cold butter
  • 3 large eggs
  • 1½ tsp chives, sliced
  • 1 slice cheddar cheese
  • 1 brioche bun, lightly toasted

Do It

  1. In a small bowl or ramekin, add mayonnaise + sriracha. Mix well and set aside.
  2. In a nonstick pan, add eggs and butter. Using a heat proof spatula, stir the eggs until the whites and yolk are blended together. Cook the eggs over medium-high heat, stirring with your spatula consistently. When the eggs begin to set, stir in chives and remove pan from heat.
  3. Toast the brioche bun and spread sriracha mayo on both sides of the bun.
  4. Top the bottom bun with the eggs. Lightly melt the sliced cheese on the nonstick pan and place on top of the eggs. Dive in and enjoy!