Fairfax Breakfast Sandwich Recipe
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.
- 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
