Egg Slut Sando
From what I can remember, from the best egg sando I’ve every had, in Egg Slut Grand Central Market, the cheese oozed in and over the perfectly soft scrambled eggs, there was a little kick to the mayo based sauce that sat between the bun + it’s contents. I don’t eat bacon often, but I like bacon and eggs, it was an add on, so I added it on here too.
The eggs wrapped themselves around chives, or chives nestled themselves into the buttery eggs, either way, they added subtle flavour that I was all for. But, of of the best parts, that was so perfect, was the caramelised onions, they’re one of my favourite things in life, I often do them with leftover onions lingering in the fridge, they top any dish pretty well. I learnt a few tricks to get them super soft when I was working in kitchens, adding a splash of vinegar or salt helps to break them down a bit.
Obnoxiously excited about this sando.
The trick to the silkiest eggs you ask? never. stop. stirring. No, don’t do it. + be patient.
Ingredients
Serves: 2
2 onions, thinly sliced
1 tbsp butter
1 tbsp olive oil
2 tbsp mayonnaise
1.5 tsp sriracha
5 eggs
1 tbsp butter
1 tbsp chopped chives
2 brioche rolls
2 slices red cheddar
4 strips crispy bacon
How to
Heat a small pan over a medium high heat, add the onions, butter and oil. Stir to coat the onions in the butter, it’ll melt as soon as it hits the pan. add a little salt and stir occasionally for about 20 minutes until the onions have turned golden.
While the onions are doing their thing, mix the eggs together in a jug, you want to this them enough so that when you life the fork the yolk and white have become one and it falls in a stream rather than two parts, this means you’ll be left with a smoother scramble with no lumps of egg white. Heat a pan over a low to medium heat. add the eggs and butter. push the eggs from the outside to the middle, slightly folding the eggs into and over each other and swirling the butter through. Taking on and off the heat, you don’t want overcooked eggs, if they look a little wet still, they’re done. The residual heat. stir through the chives.
Heat another large pan over a medium heat. Keeping it dry, pop the brioche buns onto this and cut side facing down leave until golden. Mix the mayo + sriracha together in a small bowl. Spread the onto each toasty side of the buns. top the base buns with the egg, briefly pop the cheese onto the pan when it’s been taken off the heat, like 10 seconds will be enough, and snuzzle it over the eggs. top with the onions.
Add the bacon on top and then the top buns.
