The purveyors of the ultimate egg sandwich, Eggslut brought LA’s favourite breakfast delights to London last year – with success paving the way for a second location in Fitzrovia. Fluffy brioche buns, the creamiest scrambled eggs and sauces to complement each sandwich – it’s fast food done exceptionally well, with a steep price tag to match. After months of lockdown and recipe testing, this is how I re-create the famous Fairfax sandwich at home…
Ingredients
- 2 eggs (preferably Clarence Court)
- 1 brioche bun (I use the brioche burger buns from M&S)
- 1tbsp butter
- 1tbsp crème fraiche
- Dash of milk
- Salt and pepper
- Handful of chives, chopped into small pieces
- ½ Avocado, cut into slices
- 1 Cheddar cheese slice
Ingredients for the caramelised onions:
- 1 onion
- 1tbsp butter
- 1tsp extra virgin olive oil
- 1tsp sugar
- Pinch of salt
Ingredients for the sauce:
- 2tbsp Mayonnaise
- 1tsp sriracha hot sauce, or more depending on how spicy you want it to be
Method
- Cut the onion in half, take the outer layers off and place each half downwards on your chopping board, like domes. Thinly slice the onion halves, lengthwise.
- Heat a thick-bottomed non-stick sauce pan on a medium heat with the butter and olive oil. Once it starts to bubble, add the onion slices and stir to coat the onions in oil and butter.
- Spread the onions over the pan, reduce to a low to medium heat and cook for 30 minutes, stirring frequently every 1-2 minutes or so. Let the onions stick to the pan to go brown, then stir to stop them from burning.
- After 10 minutes, add salt and sugar to help speed up the caramelisation process. If the onions start to dry out, add some water or a little more oil to stop them from burning. Once caramelised, set aside.
- To make the sauce, add the ingredients to a small bowl and mix together with a spoon.
- Slice the avocado and cut the chives into small pieces so these are ready for assembling your sandwich.
- Beat the eggs in a bowl using a fork, with a dash of milk and a pinch of salt and pepper.
- Melt the butter in a saucepan on a low heat. Once it starts to bubble, pour in the eggs, add a dollop of crème fraiche and stir slowly with a wooden spoon, until the eggs are set but still runny. Remove the pan from the heat (don’t do this too late otherwise the eggs won’t be silky like Eggslut).
- Cut the brioche bun in half and toast each half until warmed through and slightly crispy.
- To assemble your Eggslut sandwich, spread the sauce on both brioche halves, add the avocado to the bottom half and spoon the scrambled eggs on top, along with the chives and a sprinkling of salt. Then add the cheese, caramelised onions and the other brioche half. Enjoy your Eggslut remake without the LA-meets-London pricetag.
