Brioche with scrambled eggs and Srirachamayo from Eggslut

Must Try

When the famous Los Angeles restaurant Eggslut (yes, that’s what it’s called…) recently opened a branch in London, Culy was there like the chickens. Because their delicious burgers and other dishes with eggs in the lead have been dancing across our screen for years. It’s even closer: just bring Eggslut home with this recipe for their brioche with scrambled eggs and Srirachamayo.


For 1 Fairfax sandwich:

  • 1 brioche bun, toasted
  • 3 large eggs
  • 1 to 2 tablespoons chopped chives
  • 1 onion, thinly sliced
  • 1 tablespoon mayonnaise
  • 1 to 2 teaspoons Sriracha
  • 1 tablespoon cold butter
  • 1 slice of American cheese
  • Salty
  • sunflower oil

At Eggslut they call this the Fairfax. It’s a brioche with the smoothest scrambled eggs you’ve ever tasted, melted cheese, sriracha mayonnaise and caramelized onions. A calorie bomb, but so good.

Make sure you find good brioche buns for this dish. We ordered them from Lindenhoff .

Eggslut brioche with scrambled eggs

Start by caramelizing the onions and allow 30 to 45 minutes for this. Yes really, but sweet, tender onions will be your reward (tip: make them ahead of time and you’ll be able to sink your teeth into this sandwich almost immediately!). Fry them on a very low heat in a dash of sunflower oil. Add a little water every now and then to keep them from sticking to the pan. Do they look divine and caramelized? Then set them aside.

Mix the mayonnaise and the Sriracha in a bowl. Cut open the brioche and set aside.

Put the eggs together with the knob of cold butter in a non-stick pan. Stir with a heat-resistant spatula until homogeneous, almost like a sauce. The lump of butter is cold, so it won’t melt yet.

Place the pan with the eggs on medium to low heat and keep stirring slowly with the spatula, a bit like making risotto. If it gets too hot, you can remove the pan from the heat briefly and put it back. Keep stirring until the butter has melted and the eggs begin to set slowly, but are still nice and runny, a bit like porridge.

Remove the pan from the heat and stir in a pinch of salt and the chopped chives.

Brush both halves of the brioche with the sriracha mayonnaise. Place the bottom half on a plate and spoon the scrambled eggs on top.

Place the slice of cheese in a hot frying pan for a few seconds to heat it up, then scoop it onto the brioche with a spatula on top of the scrambled eggs. Finish with a heap of the caramelized onions and the top half of the bun.

Brioche with scrambled eggs

Source: Culy by
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