Introduction

The Fairfax Breakfast Sandwich is a flavorful morning treat featuring creamy scrambled eggs, sweet caramelized onions, and a spicy Sriracha mayo, all nestled in a buttery toasted brioche bun. This sandwich balances rich and spicy elements for a satisfying start to your day.

A sandwich with three layers is on a wooden plate placed on a light-colored cloth on a white marbled surface. The bottom layer is a soft brown toasted bun. The second layer is fluffy scrambled eggs with a pale yellow color and bits of green herbs. On top of the eggs, there is melted orange-yellow cheese that looks smooth and creamy. The top layer is caramelized onions that are golden brown and glossy, sitting under a golden brown shiny soft bun top. In the background, there is a white cup filled with black coffee on a wooden coaster, with some green leaves blurred behind. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: To caramelize the onion, heat the cooking oil in a skillet over medium heat. Add the sliced onions, a pinch of salt, and 1 tablespoon of butter. Stir to coat the onions and spread them in a single layer. Reduce heat to low and cook, stirring often, until onions become soft and lightly golden.
Step 2: Add 1/4 cup of water to deglaze the pan. Continue cooking until the onions are fully caramelized. Keep them warm while preparing the other components.
Step 3: For the scrambled eggs, crack the eggs into an unheated skillet. Use a spatula to gently scramble until well blended. Add 1 tablespoon of butter and place the pan over medium-low heat. Stir continuously to cook the eggs evenly.
Step 4: Season the eggs with a pinch of salt and add the sliced chives. Cook until the eggs just start to set but remain creamy. Remove from heat and keep warm.
Step 5: In a small bowl, combine the mayonnaise and Sriracha in a 2:1 ratio. Mix well to create the spicy mayo sauce.
Step 6: Toast the brioche bun with a little butter until golden. Spread the Sriracha mayo on both halves of the bun.
Step 7: Place the scrambled eggs on the bottom half of the bun. Melt the cheddar cheese slightly in a nonstick pan, then lay it over the eggs.
Step 8: Top the sandwich with 1 to 2 tablespoons of caramelized onions. Close the sandwich and enjoy immediately.

Tips & Variations

Use a mix of butter and oil to prevent the butter from burning while caramelizing onions.
For a milder spice, reduce the amount of Sriracha in the mayo or substitute it with a milder hot sauce.
Try adding a slice of tomato or avocado for extra freshness and creaminess.
If brioche buns are unavailable, croissants or soft sandwich rolls work well as alternatives.

Storage

Store leftover sandwiches wrapped tightly in the refrigerator for up to 1 day. To reheat, unwrap and warm in a skillet over low heat to retain moisture and melt the cheese without drying out the eggs. Avoid microwaving to maintain texture.

How to Serve

A breakfast sandwich sits on a white plate with a smooth wooden texture. It has three layers: the base is a soft, shiny brown bun, topped with a fluffy layer of yellow scrambled eggs with small green specks, covered by melted orange cheese dripping slightly, and finished with a rich layer of dark caramelized onions under a shiny brown bun top. In the background, there is a white cup filled with black coffee, placed on a white marbled surface, with green leaves softly blurred behind. photo taken with an iphone --ar 4:5 --v 7

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 refrigerated. Reheat gently before assembling your sandwich.

What can I use instead of brioche buns?

If you don’t have brioche buns, soft croissants, sandwich rolls, or even toasted English muffins make great substitutes for this sandwich.

Fairfax Breakfast Sandwich Recipe

Print Recipe

★★★★★

4.7 from 104 reviews

A delicious and comforting Fairfax Breakfast Sandwich featuring caramelized onions, fluffy scrambled eggs with chives, melted cheddar cheese, and a spicy sriracha mayonnaise, all nestled in a buttery toasted brioche bun. Perfect for a satisfying morning meal with rich flavors and a hint of spice.

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

Ingredients

Scale

For the Caramelized Onions

1 tbsp cooking oil
1 medium yellow onion, sliced
1 pinch salt
1 tbsp unsalted butter (from the total 3 tbsp)
1/4 cup water

For the Scrambled Eggs

3 large eggs
1 tbsp unsalted butter (from the total 3 tbsp)
2 tbsp chives, thinly sliced
Salt and pepper, to taste

For the Sauce

2 tbsp mayonnaise
1 tbsp Sriracha

For Assembly

1 brioche bun, sliced
1 tbsp unsalted butter (remaining from the total 3 tbsp, for toasting)
1 slice cheddar cheese

Instructions

Caramelize the Onion: Heat a skillet over medium heat and add the cooking oil along with the sliced onions. Sprinkle with a pinch of salt and add 1 tablespoon of butter, stirring to coat the onions. Spread the onions in a single layer and reduce heat to low. Cook, stirring often, until the onions soften and turn lightly golden. Add water to deglaze the pan, then continue cooking until the onions are fully caramelized. Remove from heat and keep warm.
Scramble the Eggs: Crack the eggs into an unheated skillet. Use a spatula to scramble them lightly until well blended but not fully cooked. Add 1 tablespoon of butter, then place the skillet over medium-low heat. Stir continuously as the eggs cook. Season with salt and pepper to taste, and add the thinly sliced chives. Cook until the eggs just start to set but remain soft and creamy. Remove from heat and keep warm.
Prepare the Sauce: In a small bowl, mix together the mayonnaise and Sriracha in a 2:1 ratio (2 tablespoons mayonnaise to 1 tablespoon Sriracha) until smooth and well combined. Set aside.
Toast the Brioche Bun: Spread the remaining 1 tablespoon of butter on the cut sides of the brioche bun. Toast the bun in a skillet over medium heat until golden and crisp. Remove from the pan.
Assemble the Sandwich: Spread the prepared sriracha mayonnaise generously on both toasted cut sides of the brioche bun. Layer the scrambled eggs onto the bottom half. In a nonstick pan, gently melt the slice of cheddar cheese until slightly softened, then place it atop the eggs. Spoon 1 to 2 tablespoons of caramelized onions over the cheese. Close the sandwich with the top bun and serve warm immediately.

Notes

Use unsalted butter to better control the saltiness of the dish.
For a milder version, reduce the amount of Sriracha or substitute with a milder hot sauce.
To make this sandwich vegetarian, ensure the cheese is free from animal rennet.
Leftover caramelized onions can be stored in the refrigerator and used in other dishes for up to 3 days.
Adjust cooking times when caramelizing onions to achieve your preferred level of sweetness and texture.

Keywords: Fairfax Breakfast Sandwich, caramelized onions, scrambled eggs, sriracha mayo, brioche bun, cheddar cheese, breakfast sandwich, easy breakfast recipe