Eggslut Fairfax Sandwich (Printable Version)

# What You'll Need:

→ For building the sandwich

01 - Freshly cracked black pepper, as much as you like
02 - 1 slice cheddar cheese
03 - 1 brioche bun, cut in half
04 - 1 tablespoon unsalted butter

→ For the creamy eggs

05 - Pinch of salt
06 - 2 tablespoons chives, chopped up
07 - 3 large eggs
08 - 1 tablespoon unsalted butter

→ For that Sriracha mayo kick

09 - 1 tablespoon Sriracha
10 - 2 tablespoons mayo

→ For sweet onions

11 - 60 ml water
12 - A pinch of salt
13 - 1 tablespoon unsalted butter
14 - 1 yellow onion, sliced thin
15 - 1 tablespoon oil

# Steps to Follow:

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.

# Additional Tips:

01 - For extra creamy eggs, keep the heat low and just keep stirring the whole time.