The Fairfax: Soft Scrambled Eggs, Caramelized Onions, Sriracha Mayonnaise, and Brioche Bun

Adapted by
May 2014
Yield: 1 sandwich


Caramelized Onions
¼ ounce butter
¼ cup thinly sliced yellow onion
Soft Scrambled Eggs
3 eggs
½ ounce butter, room temperature
2 tablespoons thinly sliced chives
kosher salt
Sriracha Mayonnaise
1 teaspoon sriracha
2 tablespoons Hellmann's mayonnaise
To Assemble and Serve
1 thick slice sharp cheddar
1 brioche bun, halved


For the Caramelized Onions:
Set a sauté pan over medium-high heat. When hot, add butter and melt. Add onions and reduce heat. Cook onions until golden brown, stirring occasionally.

For the Soft Scrambled Eggs:
Into a cold sauté pan, crack the eggs and add butter. Stir eggs and butter with a wooden spoon, blending yolks and whites to a uniform color. Do not stir vigorously; whipping the eggs will ruin the consistency of the final product. Place sauté pan over medium-high heat. Stir eggs until the edges begin to curdle. Stop stirring. When the eggs start to curdle, remove from heat and stir from the edges of the pan. Return to heat and stir eggs to the consistency of thick custard. Season with chives and salt. Do not add salt before this point, it will break down the proteins. Transfer eggs to a room temperature metal bowl.

For the Sriracha Mayonnaise:
In a bowl, whisk together sriracha and mayonnaise until combined.

To Assemble and Serve:
Toast brioche bun and smear Sriracha Mayonnaise on both sides. On the bottom brioche half, pile on the Soft Scrambled Eggs. Slightly melt cheddar in a hot, nonstick pan and then top eggs with cheddar. Finish with 1 tablespoon Caramelized Onions and cap with the brioche top.