Save Pin
Dig into a stacker stuffed with soft eggs, sweet caramelized onions, gooey cheddar, and a spark of sriracha mayo—all hugged by a fluffy brioche bun. Built on the vibe of Eggslut’s famous Fairfax, this sandwich will make even the most regular mornings feel a little special.
After coming back from LA, I whipped this up at home and it shot up to my number one breakfast for lazy weekends and guests. Honestly, nothing pulls everyone into the kitchen quicker than caramelizing onions on the stove.
Irresistible Ingredients
- Salt and pepper to taste: scatter a pinch here and there to bring everything to life
- Cheddar cheese: gets super stretchy and ooey-gooey, so go for the sharpest you can find
- Brioche bun: look for one that’s super soft, its little bit of sweetness is perfect with eggs
- Sriracha: brings gentle heat, so play around with how much you use
- Mayonnaise: makes things creamy, and full-fat mayo with real egg gives best results
- Chives: plenty of fresh green taste, pick ones that look lively
- Large eggs: the star! Fresh eggs and golden yolks are a must
- Yellow onion: slice thin for the magic, you want one that’s firm
- Cooking oil: keeps the butter from sizzling too fast while your onions get sweet
- Unsalted butter: adds richness and flavor, plus helps you get those golden buns and onions
Simple Step-by-Step
- Assemble and Melt:
- Pop a slice of cheddar in your still-warm pan just long enough for a nice melt. Lay your scrambled eggs on the bottom half of your bun, drape the melty cheese on top, drop on the sweet caramelized onions, then finish with the top of your brioche bun. You’re done—time to eat like you grabbed it from a cool brunch spot.
- Toast and Prep the Bun:
- Use your last bit of butter to brown up your bun in a skillet—make it golden and toasty on the cut sides. While it’s still hot, swipe on sriracha mayo to both sides.
- Mix Up the Sriracha Mayo:
- Grab a little bowl and stir together two scoops of mayo to one scoop of sriracha till it’s all one color. Taste it to see if you want more kick.
- Soft Scrambled Eggs:
- Crack your eggs right into a cold pan. Use a silicone spatula and gently break up the yolks and mix it all together. Add a little butter, then put your pan over medium-low. Keep stirring—when they start clumping and look creamy, toss in chives and salt. Pull off the heat when they look just a little undercooked—they'll finish while resting.
- Caramelize Your Onion:
- Cut your onion thin so it cooks evenly. Toss it in a pan with cooking oil over medium heat, sprinkle a touch of salt, and add some butter. Spread it out, turn the heat way down, and keep stirring till the onions get super soft and a deep gold—this’ll take about ten minutes. Splash in a bit of water to scrape up the tasty bits, cook till everything's thick and jammy, and keep it warm.
Save Pin
I’ll be honest—the caramelized onion is my top pick here. I always sneak a few bites before building my sandwich. When the house smells sweet and oniony, my kids rush in and basically fight for who gets to eat first.
Storing Made Easy
If you’re doing these in advance, let the eggs and onions cool off before stacking it all up. Store extra onions or sriracha mayo in sealed containers in your fridge for up to four days. Eggs are best cooked fresh, but if you do have leftovers, warm them gently in a nonstick pan over low heat and add just a splash of milk or cream to help.
Swap Ideas
Try swapping cheddar for pepper jack or American if you like it super gooey. No brioche? Grab a potato roll or even an English muffin if you need to. No chives? Thin-sliced green onions will work just as well for that fresh taste.
Save Pin
How to Serve It Up
This stacker is super satisfying on its own, but throw in some home fries, a fruit salad, or even just a pile of peppery arugula with lemon. For brunch, make a bunch, cut into quarters, and let everyone grab their favorite sauces to dip or drizzle.
Backstory and Culture
Eggslut kicked off in Los Angeles and made the breakfast sandwich craze explode—big flavors, messy eating, and all. The Fairfax became legendary thanks to its extra-soft eggs and deep, rich onions—a street food classic that everyone now wants to copy.
Common Recipe Questions
- → Which onions give the best caramelized flavor?
Go for yellow onions. They soften and get nice and sweet after cooking down, so you get a deep, delicious flavor in every bite.
- → What's the trick to really creamy scrambled eggs?
Start with a low to medium stovetop heat and generous butter, then keep the eggs moving slowly so they turn out smooth and soft.
- → Can I try out other cheeses instead of cheddar?
For sure! Pepper jack, American, or Swiss all melt well and add their own tasty vibes, so use what you like best.
- → Will the sandwich be just as good with a different bun?
Brioche is awesome for how rich and light it is, but you can grab any soft, slightly sweet bun and it's still going to be delicious.
- → How do I warm up leftover sandwiches easily?
Just wrap it in foil and stick it in the oven, 300°F for 5 to 10 minutes. That keeps it soft and melty—no drying out.
- → Is the sriracha mayo really spicy?
It's pretty mellow, but add less or more sriracha if you want to tune the heat up or down.