Scrambled Eggs and Chive Breakfast Sandwich

A classic breakfast sandwich inspired by Eggslut’s Fairfax Sandwich. Silky soft scrambled eggs, melty cheese, caramelised onions and tangy Sriracha mayo, all served on top of crispy brioche buns. This is eggsactly what you need for a perfect morning! 

Scrambled Eggs and Chive Breakfast Sandwich

This Scrambled Eggs and Chive Breakfast Sandwich is guaranteed to rock your mornings. It’s so simple and yet so insanely delicious. This is a very good example of using basic ingredients and make them shine, all you really need is some TLC. 

The E(gg)lements

Let’s start with the eggs. Cook them right and you’ll get the softest, silkiest, creamiest scrambled eggs of your life!!! Just velvety with that wrap-around-your-tongue texture… ahhh, perfection. The trick here is to cook them over low heat  to prevent them from browning or worse, drying out (oh, and use a non-stick pan). I know, I just had the chills from even thinking that. Because it’s so simple, don’t forget that quality is key here. Getting the best quality of eggs you can get your hands on will make such a difference in terms of how rich and luscious they taste. 

The next bit (that unfortunately takes a little bit of effort) is the caramelised onions. Doing them right can take some time but that intense flavour you get from cooking them low and slow is just irreplaceable! So, if you’re planning on being sleepy or hungover, making a huge batch of caramelised onions the night before and just go from there. In fact, I highly doubling or tripling this recipe because they go well in so many things – pasta, grilled cheese, quesadillas. They freeze beautifully as well so definitely a great thing to have on hand. 

The other components take basically no effort at all. Toasted brioche buns, melty cheese (use whatever you like) and 2 ingredients Sriracha mayo (yes you guessed it – Sriracha and mayo)… SO EASY. You can most certainly change it up as you wish. Possible additions include bacon, hash browns, sun-dried tomatoes and guacamole (or just avocado). I also really like replacing Sriracha with hoisin sauce for a sweeter/milder alternative. 

Why not go the extra mile and make your own burger buns as well? I used my hybrid burger buns (a cross between the super light/fluffy Hokkaido milk buns and the mega rich/buttery brioche buns) and it was just absolutely positively utterly mind-blowing. You can get the recipe here

Scrambled Eggs and Chive Breakfast Sandwich

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Serves: 2

A classic breakfast sandwich inspired by Eggslut’s Fairfax Sandwich. Silky soft scrambled eggs, melty cheese, carmelised onions and tangy Sriracha mayo, all served on top of crispy brioche buns.


  • 1 onion, sliced
  • 3 tablespoons butter
  • 1/2 tablespoon brown sugar
  • 1 tablespoon Sriracha
  • 3 tablespoons mayonnaise
  • 2 brioche burger buns (store bought or homemade)
  • 6 eggs
  • 2 tablespoons chives, chopped
  • 2 slices cheddar cheese
  • Salt and pepper, to taste



In a pan over medium-high heat, melt 1 tablespoon of butter. Ensure that the bottom of the pan is coated with the melted butter before adding the onions. Mix in the brown sugar and a pinch of salt. Once the onion slices start to brown, reduce the heat to medium and continue cooking for another 30 to 45 minutes until the onions are a deep brown colour, stirring every few minutes. Remove into a bowl and set aside. This can be made the night before and stored in the fridge until ready to use.


Slice the buns in half. In the same pan and over medium high, place them cut-side down to toast for 2 to 3 minutes, or until the bottom is golden brown.


In a small bowl, mix the sriracha, mayonnaise and a small pinch of salt. You can add more sriracha if you like it spicy.


Into the cooled pan, add 2 tablespoons of butter and eggs (they will not mix at this point). Turn the heat to low and using a spatula, slowly stir and scramble the eggs. Stir the eggs every 30 seconds or so until the eggs begin to set - they are ready when they stay to one side of the pan when pushed there. It should take about 5 minutes. Gently mix in the chives and season with salt and pepper. Remove eggs from heat and set aside.


Spread a tablespoon of sriracha mayo onto each of the bun slices and place the caramelised onions only on the top halves of the buns. Carefully scoop out the scrambled eggs and place them onto the bottom halves.


While the pan is still hot, place a slice of the cheese for about 10 seconds until it begins to sweat (don’t let it melt completely otherwise you’ll have a tough time removing it from the pan). Place the slightly melted cheese on top of the scrambled eggs, and repeat with the next slice.


Pop the top half of the bun (with the caramelised onions and sriracha mayo) on top of the cheese and serve immediately.

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