01 -
Spread the Sriracha mayo on both halves of your toasted bun. Add your eggs and slide that cheddar over them. Top with as much of those caramelized onions as you want. Give the whole thing a shake of black pepper, close it up, and dig in right away.
02 -
Grab your sliced bun and slather butter on the inside parts. Lay them, butter-side down, in a pan. Toast till they're nice and golden.
03 -
Mix Sriracha and mayo in a bowl till you’ve got a smooth, zippy spread.
04 -
Crack those eggs into a cold skillet and whisk them up. Toss in a chunk of butter. Set over gentle heat. Stir all the time. Once the eggs just start to thicken, sprinkle salt and chives in. Keep stirring until they're soft and creamy, then pull off the heat.
05 -
Pour oil into a skillet and set over medium. Drop in the sliced onion, scatter over some salt and melt the butter with it. Stir to cover, then drop the heat real low. Keep it going, stirring pretty often until the onions are soft and browned. Splash in the water at the end to lift all the flavor from the bottom, then let it cook off. Leave them warm for when you build your sandwich.