Ingredients:

  • 1/4 cup Mayonnaise (preferably Duke's)
  • 1 1/2 tsp Sriracha or other chili sauce (adjust to taste)
  • 1/2 tsp Fresh Lime Juice
  • Pinch of Sea Salt
  • 4 Large Eggs, free-range (plus 2 additional egg yolks, optional)
  • 2 Tbsp Unsalted Butter, cut into small 1/2-inch cubes and chilled
  • 1 Tbsp Whole Milk or Crème Fraîche
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 1 Tbsp Fresh Chives, finely snipped
  • 4 slices Sharp Cheddar, Gruyère, or American Cheese
  • 2 Brioche Buns, split
  • 1 Tbsp Unsalted Butter, softened, for toasting buns
  • Optional: 1/2 small Yellow Onion, thinly sliced
  • Optional: 1 Tbsp Olive Oil or Butter (for onions)
  • Optional: Pinch of Caster Sugar (for onions)

Instructions:

  1. Prepare the Sriracha Mayo: In a small bowl, whisk together the mayonnaise, Sriracha, lime juice, and salt until smooth. Set aside.
  2. Toast the Buns: Butter the cut sides of the brioche buns generously. Toast in a separate dry skillet or under the broiler until golden brown and warm (approx. 2 minutes). Keep warm.
  3. Caramelize Onions (If using): Heat oil/butter in a skillet over medium-low heat. Add the sliced onions and a pinch of sugar. Cook, stirring occasionally, for 20–30 minutes until deep golden brown and tender. Remove and set aside.
  4. Prep the Egg Mixture: Whisk the 4 large eggs (and optional yolks) vigorously with the milk/crème fraîche, salt, pepper, and chives in a medium bowl until just combined.
  5. Start the Scramble (Low and Slow): Place the non-stick skillet over very low heat. Add half of the chilled butter cubes. Once melted, pour in the egg mixture.
  6. The Agitation Technique: As soon as the eggs begin to set (around 1 minute), begin gently pushing the eggs from the edges into the center using the rubber spatula, continuously folding and stirring for the first 3 minutes.
  7. Incorporate Cold Butter: When the eggs are about 50% set (still very liquidy), turn off the heat and stir in the remaining chilled butter cubes. Continue to fold. The cold butter will emulsify into the egg, creating the signature custardy texture.
  8. Finish Cooking and Melt Cheese: Return the skillet to the lowest heat setting for 1–2 minutes, stirring gently until the eggs are creamy, moist, and soft curded, but still slightly runny. Gently lay the cheese slices over the top of the eggs. Cover the skillet for 30 seconds or until the cheese is perfectly melted and gooey.
  9. Assembly: Spread a generous layer of the Sriracha mayo on the bottom half of the toasted brioche bun. Use the spatula to carefully transfer the cheesy, creamy scrambled eggs onto the bottom bun. If using, spoon the caramelized onions over the eggs. Place the top bun onto the sandwich, press gently, and serve immediately.