Fairfax-Style Soft Scramble Egg Sandwich Tips, FAQ & printable recipe

Tips for success

For the most velvety eggs, use a nonstick skillet and a silicone or rubber spatula. The low-and-slow method is key—resist the urge to crank up the heat. If you want extra richness, you can whisk a teaspoon of crème fraîche into the eggs before cooking, but that's optional.

The caramelized onions can be made in a batch and stored in the fridge for up to a week. They're a great addition to burgers, sandwiches, or flatbreads.

To reheat the sandwich, warm it in a toaster oven at 350°F (175°C) for a few minutes, but note that the eggs will continue to cook and may become less creamy.

Variations

• Bacon and Egg: Add 2 slices of cooked bacon, crumbled, to the sandwich along with the eggs. The smoky, salty bacon complements the creamy eggs and sweet onions beautifully.
• Avocado Smash: Spread half a mashed avocado on the bottom bun before adding the eggs. The cool, creamy avocado adds another layer of richness and a fresh, green flavor.
• Spicy Sausage: Cook a spicy breakfast sausage patty and place it under the eggs. The heat from the sausage pairs well with the sriracha aioli and the sweet onions.
• Vegetarian Deluxe: Add a handful of baby spinach or arugula to the sandwich for a peppery bite. Sauté the greens briefly in the same skillet after the eggs are done, then layer them on.

Storage and make-ahead

Fridge

Store any leftover sandwich in an airtight container in the refrigerator for up to 1 day.

Freezer

Not recommended.

Reheat

Reheat in a toaster oven at 350°F (175°C) for 5-7 minutes, or in a skillet over low heat until warmed through.

This sandwich is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.

The eggs will firm up, so reheat gently in a skillet over low heat, adding a small knob of butter to restore moisture. The bun may soften, so consider toasting it again before serving.

You can prepare the sriracha aioli and caramelized onions up to 3 days ahead, storing them separately in the refrigerator.

The eggs are best cooked to order, but you can whisk them with chives and keep the mixture covered in the fridge for up to 24 hours. When ready to cook, let the egg mixture sit at room temperature for 10 minutes before adding to the pan.

Serving ideas

Serve this sandwich warm, straight from the skillet, with the bun toasted and the eggs still soft. Pair it with a simple green salad or roasted potatoes for a complete brunch. The sandwich is substantial enough to stand alone, but it also shines alongside fresh fruit or a cold glass of orange juice.

For a more indulgent meal, add a side of crispy hash browns or a small bowl of yogurt with berries. The sandwich's richness pairs well with something bright and acidic, like a tomato salad or pickled vegetables.

If you're serving a crowd, you can easily double or triple the recipe, cooking the eggs in batches to maintain quality.

Frequently asked questions

Recipe card

Fairfax-Style Soft Scramble Egg Sandwich

Prep 5 minCook 5 minTotal 10 minServes 1

Ingredients

• 1 brioche bun, split and toasted
• 3 large eggs
• 1 tbsp fresh chives, finely chopped
• 2 tbsp unsalted butter
• 1 slice medium cheddar cheese
• 3 tbsp sweet balsamic-caramelized onions
• 2 tbsp mayonnaise
• 2 tsp sriracha

Instructions

1. In a small bowl, whisk the 3 eggs with the chopped chives until the yolks and whites are fully combined and slightly frothy. In another small bowl, stir together the mayonnaise and sriracha until smooth. Set both aside.
2. Split the brioche bun in half and toast it in a toaster or under a broiler until golden and crisp on the cut sides. Set aside on a plate.
3. Place a nonstick skillet over medium-low heat and add the butter. Let it melt and foam gently. Pour in the egg mixture and let it sit for 10 seconds without stirring. Then, using a rubber spatula, gently push the eggs from the edges toward the center, folding them over themselves. Continue folding slowly, allowing the eggs to form large, glossy curds. Cook for about 2.5 minutes total, until the eggs are mostly set but still moist and creamy.
4. When the eggs are almost done, place the slice of cheddar on top of the eggs. Let it melt slightly for about 20 seconds, then remove the skillet from the heat. The cheese should be soft and starting to drape over the eggs.
5. Spread the sriracha aioli on both cut sides of the toasted brioche bun. Pile the soft scrambled eggs and melted cheddar onto the bottom half. Top with the caramelized onions. Close the sandwich with the top bun and press gently.
6. Cut the sandwich in half if desired, and serve right away. The eggs should be soft and creamy, the bun toasted, and the flavors balanced.

Contains: gluten, eggs, milk

Food safety: The eggs in this recipe are served soft and not fully cooked. Pregnant women, young children, older adults, and anyone with a weakened immune system should use pasteurized eggs.

Estimated nutrition per serving

Calories

650

Protein

25 g

Carbohydrates

35 g

Fat

45 g

Automatic estimate from the ingredient list, not laboratory-verified.