I am a lover of all breakfast foods. Sweet, savory, healthy, or hearty, I have no judgment. The more I've grown to love eating breakfast sandwiches, the more I noticed how difficult it is to find a restaurant that can make a decent one. There are several places that have earned a positive reputation, including one called "Eggslut" in Los Angeles. I finally decided to wait in the 1-hour wait and try their popular breakfast sandwiches. Once I bit into that sausage and soft scrambled egg on brioche, I was content but not to my satisfaction. I knew that I could make my own version with some extra toppings and save myself that hour wait. Here is my ultimate breakfast sandwich with soft scrambled eggs, sausage, caramelized onions, cheddar, and avocado.
The Ultimate Breakfast Sandwich
- 1 tablespoon mayo
- 1 teaspoon sriracha
- 1 tablespoon oil
- ½ onion thinly sliced
- 2 breakfast pork patties
- 2 slices hard cheddar
- 3 large eggs
- 1 tablespoon chives chopped
- ½ avocado sliced
- 4 brioche buns toasted
- Make the sriracha aioli. Mix the mayo and sriracha in a small bowl and set aside.
- Heat 1 tablespoon oil in a nonstick pan over medium-high heat. Add the sliced onion and saute until browned, about 5 minutes. Reduce heat to medium-low and continue to cook until caramelized, about 20 minutes.
- Meanwhile, heat another pan over medium heat. Cook sausage patties until almost done. Lay 1 slice cheddar per patty and cover for 45 seconds or until cheese has melted. Set aside and keep warm.
- Prepare the scrambled eggs. Whisk together the eggs with the chives in a bowl. Heat a nonstick pan over medium heat. Add a pat of butter or 1 tablespoon oil. When the pan is hot, add the eggs. Let it stand for 30-60 seconds, just long enough to set around the edges. Use a spatula and fold the eggs, lifting and folding the eggs to cook. Do not stir vigorously or whisk - you want the creamy texture which is achieved through the folding. Season with salt and pepper and remove from heat.
- Assemble the sandwiches. Spread spicy aioli on the bread and top with the sausage, eggs, caramelized onions, and avocado. Serve immediately.
**Helpful tips and common mistakes
This breakfast sandwich takes a little more time than the typical sausage and egg on a muffin, but with good reason. There are several elements that make this the ultimate breakfast sandwich including the caramelized onions, spicy aioli, creamy avocado, and soft scrambled eggs. All of these ingredients work together to bring about an explosion of flavors.
Start by making the caramelized onions. Saute the onions until browned, then reduce the heat and continue to cook until deeply browned, stirring occasionally. Properly caramelized onions can take up to 40 minutes. Since we're only cooking ½ an onion, the cooking time is shorter, about 20 minutes. If the pan gets too dry, add a splash of water.
For the sausage, purchase the breakfast sausage in bulk rather than the pre-shaped patties. This allows you to make your own size patty according to the size of your bun; I found that the pre-sized ones are just too small. Keep in mind that the sausage does shrink quite a bit when cooking.
Now the eggs. Many people have difficulty making soft scrambled eggs because they wait too long before taking the eggs off the pan. An important note: eggs will continue to cook even after you turn off the heat. Make sure to season after the eggs are cooked. Salting the eggs beforehand draws out the water, making them drier. Practice makes perfect so if it doesn't come out right the first time, just keep trying!
Assemble the sandwiches and dig in immediately. This sandwich waits for no one!
I can say without a doubt that this breakfast sandwich is better than many others I've bought. And the plus side? Not having to wait for an hour!
For more breakfast sandwich inspiration check out this spicy fried egg sandwich!