Fairfax Breakfast Sandwich Recipe

Introduction

The Fairfax Breakfast Sandwich is a flavorful morning treat featuring creamy scrambled eggs, sweet caramelized onions, and a spicy Sriracha mayo, all nestled inside a buttery toasted brioche bun. It’s a perfect balance of textures and tastes that will brighten your breakfast routine.

Ingredients

• 3 tbsp unsalted butter (divided)
• 1 tbsp cooking oil
• 1 medium yellow onion (sliced)
• 1/4 cup water
• 3 large eggs
• 2 tbsp chives (thinly sliced)
• 2 tbsp mayonnaise
• 1 tbsp Sriracha
• 1 brioche bun (sliced)
• 1 slice cheddar cheese
• Salt and pepper (to taste)

Instructions

1. Step 1: To caramelize the onion, heat the cooking oil in a skillet over medium heat. Add the sliced onions and a pinch of salt along with 1 tablespoon of butter. Spread the onions in a single layer. Reduce heat to low and cook, stirring often, until the onions soften and turn lightly golden. Pour in 1/4 cup water to deglaze the pan and continue cooking until the onions are fully caramelized. Keep warm.
2. Step 2: To scramble the eggs, crack the eggs into an unheated skillet. Use a spatula to blend them well. Add 1 tablespoon of butter then place the skillet over medium-low heat. Stir continuously as the eggs cook. Season with salt and add chives just as the eggs begin to set. Remove from heat and keep warm.
3. Step 3: Prepare the sauce by mixing the Sriracha and mayonnaise in a small bowl using a 1:2 ratio. Stir until fully combined.
4. Step 4: Toast the brioche bun and spread the Sriracha mayo on both cut sides while still warm. Place the scrambled eggs on the bottom bun layer.
5. Step 5: Melt the cheddar cheese briefly in a nonstick pan, then place it atop the eggs. Add 1 to 2 tablespoons of caramelized onions over the cheese.
6. Step 6: Close the sandwich with the top bun and serve immediately for the best flavor and texture.

Tips & Variations

• Use a nonstick skillet for scrambling eggs to prevent sticking and achieve creamy texture.
• If you prefer less spice, reduce the amount of Sriracha in the mayo or substitute with a mild sauce.
• Try adding avocado slices for extra creaminess and nutrition.
• To make it vegetarian, omit the cheese or choose a plant-based alternative.

Storage

Store any leftover sandwich components separately in airtight containers in the refrigerator for up to 2 days. Reheat the eggs and onions gently in a skillet over low heat, then reassemble for the best texture. Avoid microwaving the sandwich fully assembled as the brioche bun may become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the caramelized onions ahead of time?

Yes, caramelized onions can be made a day ahead and stored in the refrigerator. Reheat gently before assembling the sandwich to preserve their softness and flavor.

What can I use instead of brioche buns?

If brioche isn’t available, any soft sandwich roll or even an English muffin can be a good substitute. Choose something that holds up well to moisture and heat without becoming too dense.

Fairfax Breakfast Sandwich Recipe

Print Recipe

★★★★★

4.5 from 104 reviews

The Fairfax Breakfast Sandwich is a flavorful morning treat combining caramelized onions, creamy scrambled eggs with chives, spicy Sriracha mayo, and melted cheddar cheese, all sandwiched inside a toasted brioche bun. This indulgent sandwich balances sweet, spicy, and savory flavors for a satisfying breakfast experience.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 1 sandwich 1x
• Category: Breakfast Sandwich
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramelized Onions

• 1 tbsp cooking oil
• 1 medium yellow onion, sliced
• 1/4 cup water
• 1 tbsp unsalted butter
• Pinch of salt

Scrambled Eggs

• 3 large eggs
• 1 tbsp unsalted butter
• 2 tbsp chives, thinly sliced
• Salt and pepper, to taste

Sriracha Mayo Sauce

• 2 tbsp mayonnaise
• 1 tbsp Sriracha

Assembly

• 1 brioche bun, sliced
• 2 tbsp unsalted butter, divided for toasting
• 1 slice cheddar cheese

Instructions

1. Caramelize the onion: In a skillet over medium heat, add cooking oil and sliced onions along with a pinch of salt and 1 tablespoon of butter. Spread the onions in a single layer and reduce heat to low. Cook, stirring often, until onions soften and turn lightly golden. Add 1/4 cup water to deglaze the pan, then continue cooking until onions are fully caramelized. Keep warm.
2. Scramble the eggs: Crack 3 eggs into an unheated skillet and use a spatula to scramble them until blended. Add 1 tablespoon of butter and place the skillet over medium-low heat. Stir continuously while cooking, seasoning with salt and chives. Cook until eggs begin to set but remain soft. Remove from heat and keep warm.
3. Make the sauce: In a small bowl, combine 2 tablespoons mayonnaise with 1 tablespoon Sriracha in a 2:1 ratio. Mix thoroughly to create a spicy mayo sauce.
4. Toast the brioche bun: Spread butter on both cut sides of the brioche bun. Toast them in a skillet until golden and crisp.
5. Assemble the sandwich: Spread the sriracha mayo on both toasted bun halves. Place the scrambled eggs on the bottom bun, then melt a slice of cheddar cheese slightly in a nonstick pan and add on top of the eggs. Finish by topping with 1-2 tablespoons of caramelized onions. Cover with the top bun and serve immediately.

Notes

• Use low heat to caramelize onions slowly for better sweetness and texture.
• Scrambled eggs should be creamy and just set, not overcooked.
• Sriracha mayo can be adjusted to preferred spiciness level.
• Additional toppings like avocado or bacon can be added for extra flavor.
• For a vegetarian version, omit any meat additions and keep as is.

Keywords: Breakfast sandwich, caramelized onions, scrambled eggs, Sriracha mayo, brioche bun, cheddar cheese