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The Breakfast Sandwich 50 · make it at home

The soft scramble on brioche

35 min · 2

The LA truck style: eggs barely set, cheddar, sweet caramelized onions and chives on a warm brioche bun with sriracha mayo.

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The real one

You need

• 2 brioche buns
• 4 eggs
• 2 tbsp butter
• 2 slices sharp cheddar
• 1 large onion, thinly sliced
• 1 tbsp chopped chives
• 2 tbsp mayonnaise
• 1 tsp sriracha
• Salt

How to make it

1. Cook the onion in 1 tbsp butter with a pinch of salt over medium-low heat, stirring now and then, 25 minutes until deep brown and jammy.
2. Mix the mayo and sriracha. Split and lightly toast the buns.
3. Beat the eggs with a pinch of salt. Melt the rest of the butter over very low heat, add the eggs and stir constantly until they form small, glossy curds, 3 to 4 minutes. Take off the heat while still a little wet.
4. Lay cheese on the bottom bun, pile on the eggs, then the onions and chives, sriracha mayo on the top bun, and close.

Tips

• Pull the eggs early: they keep cooking on the bun.
• Caramelized onions keep for a week in the fridge.

Chef Amazing's own home version, in our words; not any place's recipe.