Ultimate Breakfast Sandwich

By Raybird. 
Servings: 2. Non-Vegetarian (Egg)  

Inspired by Eggslut, a Los Angeles sandwich institution dedicated to all things egg, this breakfast sandwich will forever change the way you think about egg sandwiches. A soft buttery brioche bun envelopes creamy pudding-like scrambled eggs, spicy sriracha mayo, sweet caramelised onions, and for our version, sharp Red Leicester Cheddar Cheese from Ford Farm. Make the caramelised onions in advance so you always have them ready for whenever a craving for one of these sandwiches strikes. Welcome to breakfast heaven.



5 (medium size)

Butter, cubed, cold

1/4 cup

Onions, sliced

3 (medium size)

Ford Farm Red Leicester Cheddar Cheese, sliced

10 small slices


3 tbsp

Sriracha, or any chilli sauce

1 tbsp


To Taste

Black Pepper, freshly ground

To Taste

Brioche Buns (or burger buns)

Bacon Carbonara Italia, sliced and pan fried (Optional) 4 slices


1. Start with the caramelised onions. Chop the onions thin and add to a dry pan over medium heat. Mix frequently so they soften and don't burn. Once they start browning, approximately 20 minutes, add a tablespoon of water and mix. Continue mixing and adding small amounts of water to prevent burning until the onions are deep brown in colour. Season with salt and black pepper. 

2. Mix the mayo and sriracha and keep aside. Slice the cheese and keep aside.

3. Slice the brioche buns in half and lightly spread with butter. Grill them on a pan until light golden brown.

4. For the scrambled eggs. In a cold, preferably non-stick pan break the eggs and mix them until homogenous. Add the cold, cubed butter. Place the pan over low heat and continuously mix as they cook. They should cook slowly and at a low heat for a very creamy consistency. Don't be tempted to increase the heat. After a few minutes the eggs will start to thicken, scrape the edges and bottom of the pan to prevent any lumps. Once it starts coming together, remove from the heat, season with salt and pepper and mix well. If you prefer your eggs firmer, you can cook it longer, if you prefer them softer, cook it less. But keep in mind, your eggs will get firmer as they cool.

5. To assemble, spread sriracha mayo on both sides of the buns. Scoop the creamy eggs on the bottom halves of the buns. Cover the eggs with the Red Leicester cheese slices. Cover the cheese with the caramelised onions. If adding bacon, grill the slices and add them on top of the onions. Close the sandwich and dig in while it's hot!