Eggslut Breakfast Sandwich | Best Breakfast Sandwich Recipes

Posted on October 8, 2025

Golden brioche sandwich with soft scrambled egg, gooey cheese, and caramelized onions — a crispy Hash Brown Egg Sandwich vibe that can be adapted into a Sausage Egg And Cheese Pancake Sandwich or featured in Breakfast Brunch Recipes and casual Breakfast Dishes.

Breakfast Sandwich lovers, meet the Fairfax — Eggslut’s famous little marvel that turns morning chaos into a buttery, melty love affair.

Breakfast Sandwich: Introduction to the Fairfax (what it is)

The Breakfast Sandwich known as the Fairfax is a genius combo of soft, slow-scrambled Egg, sharp cheddar, sweet caramelized onions, and a hit of sriracha-mayo tucked into a toasted brioche bun. It’s simple, but every element sings. If you crave Breakfast Time meals that feel indulgent yet doable at home, this is your new go-to.

What makes the Fairfax so irresistible?

Why does one sandwich cause people to line up? It’s all about texture and balance. The eggs are cooked low and slow so they stay custardy and glossy — not rubbery. The cheddar melts into the eggs for ooze factor. Caramelized onions offer sweet depth, while the sriracha-mayo brings a little heat and acidity to cut through the richness. Toasted brioche gives you that buttery exterior that actually holds up to the filling. The result: a breakfast bite that’s both comfort and chef-y at the same time.

Ingredients (with short notes)

  • Brioche buns — buttery, soft, perfect for toasting.
  • Eggs — use fresh, large eggs for that creamy scramble.
  • Chives — bright herb lift.
  • Sharp cheddar — melts beautifully and adds tang.
  • Yellow onion — slowly caramelized for sweet-savory depth.
  • Butter — for scrambling eggs and toasting buns; room-temp is best.
  • Mayonnaise + sriracha — mix about 2:1 mayo to sriracha for sriracha-mayo.
  • Salt & pepper — season as you cook, not only at the end.

This small roster is why the Fairfax tastes complex but isn’t fussy to make.

Simple how-to (the quick, no-nonsense method)

  1. Caramelize the onions: Thinly slice a yellow onion. Cook in a saucepan over low heat with a little butter and a pinch of salt for 20–30 minutes, stirring occasionally. You want deep golden brown, not burnt. Make extra — they store well.
  2. Make sriracha-mayo: Mix 1 part sriracha with 2 parts mayo. Adjust spice to taste. Set aside.
  3. Toast the brioche: Spread a little butter and toast the buns in a skillet until golden. That browned surface is non-negotiable.
  4. Cook the eggs low and slow: Whisk eggs with a pinch of salt. Melt butter in a non-stick pan on very low heat. Pour eggs in and stir gently and continuously until custardy and just-set — think soft scrambled eggs, not dry. Add a handful of shredded cheddar and stir until melted. Fold in chopped chives.
  5. Assemble: Spread sriracha-mayo on both bun halves, add a mound of cheesy eggs, spoon on caramelized onions, cap and eat immediately.

Bold tip: Cook the eggs over LOW heat and stir constantly. That’s the secret to the Fairfax’s texture.

The story behind the sandwich

Eggslut, the brainchild of chef Alvin Cailan in LA, made a name by celebrating the egg. Their Fairfax sandwich became iconic because it honors simple ingredients executed perfectly. I first tried a Fairfax in Seoul and was shocked at how consistent the magic translated overseas — the same buttery bun, the same custardy eggs. That global popularity proves the concept: everyone loves a well-made Breakfast Sandwich.

Pro tips for the best outcome

  • Use room-temperature butter so it emulsifies into the eggs.
  • Low, steady heat is your friend — high heat ruins the texture.
  • Grate your own cheddar; pre-shredded cheese contains anti-caking agents that inhibit melting.
  • Toast the bun in butter until the edges are caramelized — it adds crunch and flavor while protecting the bread from sogginess.
  • Make extra caramelized onions and stash them in the fridge — they’re magic on everything.
  • FYI: If you want a little more protein, add a thin sausage patty to make a Sausage Egg And Cheese Sandwich vibe.
  • Bold tip: Assemble and eat hot. This sandwich does not reheat well; crisp bun + custard egg = short window of peak perfection.

Variations to try (playful riffs)

  • Sausage upgrade: Add breakfast sausage to turn this into a Sausage Egg And Cheese Sandwich or use pancake as a wrapper for a Sausage Egg And Cheese Pancake Sandwich. Deliciously decadent.
  • Crispy potato twist: Swap brioche for a hash-brown bun to create a Hash Brown Egg Sandwich hybrid — crunchy + custardy = chef’s kiss.
  • Veggie-forward: Fold wilted spinach into the eggs, or add roasted mushrooms.
  • Spice level: Swap sriracha for gochujang or harissa for different spice profiles.
  • Brunch spread: Double up with bacon and avocado and present as part of Breakfast Brunch Recipes for company.

Best way to serve (timing + sides)

Serve the Fairfax immediately for the best texture. Pair it with a side of citrusy arugula salad to cut the richness, or a simple hash or roasted tomatoes. If you’re assembling a Breakfast Brunch Recipes board, include a pitcher of fresh-squeezed orange juice, robust coffee, and a sweet option like mini pancakes so guests can pick their vibe.

Golden brioche sandwich with soft scrambled egg, gooey cheese, and caramelized onions — a crispy Hash Brown Egg Sandwich vibe that can be adapted into a Sausage Egg And Cheese Pancake Sandwich or featured in Breakfast Brunch Recipes and casual Breakfast Dishes.Pin

Quick tips for storage and leftovers

  • Caramelized onions: Store in an airtight container for up to 1 week in the fridge or freeze for 3 months.
  • Eggs: Don’t pre-cook eggs for the sandwich; they lose that silky texture when reheated. Instead, store components separately.
  • Buns: Toast just before serving. Toasted bread keeps structure and flavor.
    Bold tip: If you must prep ahead, keep eggs and bread separate and reheat gently in a skillet, not the microwave.

FAQs (fast, practical answers)

Can I use regular buns instead of brioche?

Yes, but brioche offers butteriness and structure that complements the eggs. If you skip brioche, choose a sturdy roll.

How long do caramelized onions take?

Plan 20–30 minutes. Low heat is essential. Rushing = burnt edges.

Can I make this dairy-free?

Use dairy-free butter and a vegan cheese that melts well. Texture won’t be identical but still excellent.

Can I add meat?

Definitely. A sausage patty converts this to a Sausage Egg And Cheese Sandwich. Use quality breakfast sausage for the best result.

Is there a gluten-free option?

Use gluten-free brioche or a large portobello cap as a bun substitute for a low-carb twist.

Round-up: Why you should make the Fairfax today

This sandwich nails the reason breakfast matters: it’s a pause that makes you feel cared-for. It’s easy to assemble, customizable, and elevates basic ingredients into something memorable. Whether you want a quick Breakfast Dishes fix on a hectic morning or a show-stopping item for weekend brunch, the Fairfax checks the boxes.

Extra inspiration: riff ideas that hit different breakfast moods

  • For picky kids: Reduce sriracha and add extra cheddar. The soft eggs are usually a winner with little ones.
  • For meal-prep pros: Make a big batch of caramelized onions and freeze in portioned bags.
  • For weekend hosts: Turn the Fairfax into a Breakfast Brunch Recipes hero by setting up a DIY sandwich station with bowls of cheese, herbs, and condiments.

Final thoughts (eat like you mean it)

Want something that tastes like a restaurant but doesn’t require a chef’s bench? The Fairfax is your ticket. It’s a masterclass in doing less, but doing it amazingly well. The soft-scrambled Egg, the melted cheddar, the buttery brioche, the sweet onions, and that little spicy mayo note — together they make breakfast feel like a celebration, every day.

So, next time you ask, “What’s for breakfast?” think beyond dry toast and grab the Fairfax recipe. Make it, savor it, and then maybe make another for lunch because that’s allowed. After all, great Breakfast Sandwich Recipes are meant to be repeated.

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Golden brioche sandwich with soft scrambled egg, gooey cheese, and caramelized onions — a crispy Hash Brown Egg Sandwich vibe that can be adapted into a Sausage Egg And Cheese Pancake Sandwich or featured in Breakfast Brunch Recipes and casual Breakfast Dishes.

Eggslut Breakfast Sandwich | Best Breakfast Sandwich Recipes

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  • Author: Jennifer
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 sandwich 1x
  • Category: Breakfast

Description

A buttery brioche stuffed with gooey cheddar, silky soft-scrambled eggs, a smear of spicy mayo and sweet caramelized onions — this is the Fairfax, an Eggslut-inspired breakfast classic. Below is the same recipe you gave, expressed in fresh wording.


Ingredients

Scale
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon neutral cooking oil (vegetable, canola, or similar)
  • 1 medium yellow onion, thinly sliced
  • 1/4 cup water
  • 3 large eggs
  • 2 tablespoons fresh chives, finely sliced
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • 1 brioche bun, halved
  • 1 slice sharp cheddar cheese
  • Salt and freshly ground black pepper, to taste


Instructions

    1. Caramelize the onions
      Heat the oil in a skillet over medium heat. Add the sliced onion with a good pinch of salt and 1 tablespoon of the butter. Spread the onions into an even layer in the pan and lower the flame to medium-low. Cook, stirring regularly, until the onion turns soft and develops a rich amber color — this will take about 20–30 minutes. If the pan looks dry or the onions begin to stick, splash in the 1/4 cup water to loosen any browned bits and continue cooking until the onions are deeply caramelized. Keep them warm while you finish the sandwich.

    2. Make the soft-scrambled eggs
      Crack the eggs into a bowl, season lightly with salt and pepper, and whisk until blended. Heat an uncoated skillet (no preheating necessary) and pour the eggs straight into the cold pan. Stir gently to break them up, then add 1 tablespoon of butter. Move the pan to medium-low heat and stir slowly and continuously — you want custardy, just-set curds, not dry curds. When the eggs are almost done but still glossy, fold in the chopped chives and remove from the heat; residual warmth will finish them.

    3. Build the sriracha-mayo
      In a small bowl, combine the mayonnaise and sriracha in about a 2:1 ratio (2 tablespoons mayo to 1 tablespoon sriracha). Stir until smooth and adjust the heat to your liking.

    4. Toast the brioche and melt the cheese
      Spread the remaining butter on the cut faces of the brioche halves and toast them in a skillet over medium heat until golden brown. Place the cheddar slice on one toasted half for a few seconds on the warm pan to let it soften and begin to melt.

    5. Assemble the sandwich
      Spread sriracha-mayo on both toasted bun halves. Pile the cheesy, soft-scrambled eggs onto the bottom bun, spoon 1–2 tablespoons of caramelized onion over the eggs, then top with the other bun half. Serve immediately.


Notes

  • Cook the eggs low and stir constantly for that signature custardy texture.
  • Make extra caramelized onions — they keep well in the fridge and level-up everything.
  • Eat this hot; the sandwich peaks right after assembly.

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