Eggslut Sandwich Bacon Cheese

A soft toasted brioche bun filled with fluffy eggs melted cheese and crisp bacon all slicked with a smoky spicy mayo is hard to beat for a comforting breakfast sandwich. This is my take on the cult favorite Eggslut classic but home-style and quick enough for any busy morning or slow weekend start.

The first time I made this at home it felt like I finally had a cheat code for an epic brunch. Even my pickiest eater asks for seconds and the leftovers never last.

Ingredients

• Mayo: This gives the sandwich rich creamy moisture always go for a good quality full fat mayo for best texture
• Sriracha: Brings a gentle heat homemade or store bought both work
• Smoked paprika: This adds smokiness and color choose Spanish smoked paprika for intensity but sweet paprika is fine too
• Salted butter: Makes everything taste richer and adds flavor to eggs and buns
• Large eggs: Fresh eggs are best for fluffiness and that golden color
• Franks hot sauce: A tangy punch use your favorite vinegary hot sauce if you like
• Scallions: Brightness and a gentle onion flavor chop as fine as you can
• Cheddar cheese or American cheese: Both melt beautifully creamy and classic
• Bacon: Cooked until crisp thick cut gives more crunch
• Brioche buns: Fluffy and buttery look for ones with a glossy top and soft texture
• Kosher salt: Seasons everything evenly

Instructions

Mix the Mayo and Spices:

Combine your mayo sriracha and smoked paprika in a small bowl until the color is even and the texture is creamy Then set it aside so the flavors can mingle

Whisk the Eggs:

Grab a separate bowl and whisk the eggs together with Franks hot sauce and a pinch of salt really dig in with the whisk get the mixture totally uniform this ensures super fluffy scrambled eggs

Scramble the Eggs:

Warm a nonstick skillet over medium low and melt a tablespoon of butter Add your eggs and begin stirring slowly and gently with a spatula watch for soft curds to start Take your time let the eggs sit a few seconds between stirs This helps them set up fluffy instead of rubbery

Add Cheese and Scallions:

Once you see some soft curds toss in half the cheese and all of the scallions Keep gently folding until the eggs are glossy not dry but no longer runny This is when flavor and texture peak

Finish the Eggs:

Divide the cooked eggs into two portions pile them neatly and top each with one more slice of cheese The residual heat will melt the cheese into the eggs giving that classic layered gooey bite

Toast the Buns:

Wipe out your skillet and add the remaining butter Place the cut sides of your brioche buns down and let them toast until deep golden and crisp all over This keeps the sandwich from getting soggy

Assemble the Sandwiches:

Spread about a tablespoon of the smoky mayo on each bun bottom Add a pile of cheesy eggs then layer over the bacon Spread a little more mayo inside the bun top Close everything together and give it a gentle press Cut in half if you like and serve right away the messier the better

I have vivid memories of making these on snow days the kitchen filling with the smell of frying bacon and my kids sneaking bites before I can even plate them

Storage Tips

Wrap leftover sandwiches in foil and keep in the fridge for up to one day For longer storage keep eggs and bacon in separate containers and assemble when ready Toast buns fresh for best texture Reheat eggs gently on low so they stay creamy

Ingredient Substitutions

Swap cheddar or American for Swiss or pepper jack Try turkey bacon or even sautéed mushrooms for a change Skip sriracha in the mayo and add chipotle for smokier heat or go mild with just smoked paprika

Serving Suggestions

Pair with crispy hash browns or a tangy arugula salad For a brunch platter serve cut in halves with extra smoky mayo on the side Fresh fruit balances out the richness of the sandwich

Cultural and Historical Context

Eggslut made the iconic egg sandwich rise to cult status in Los Angeles inspired by runny yolks and gourmet street food This homemade version stays true to that spirit but lets you control every layer

Seasonal Adaptations

Use thinly sliced tomatoes or avocado in summer Add a handful of fresh herbs in spring like chives or dill A slice of roasted sweet potato brings autumn sweetness with a great texture I love slipping a few peppery greens inside when the farmers market is overrun with arugula

Success Stories

A friend claimed they only liked coffee for breakfast until I served them this sandwich Now they keep the sauce recipe taped to their fridge Even my non spicy food family members love it with a milder sauce

Freezer Meal Conversion

Scramble and cool the eggs then top with cheese and bacon Wrap in plastic and foil and freeze Toast buns and add sauce when ready to eat Reheat wrapped sandwiches at 350 degrees until hot throughout saves breakfast for busy weekdays

This is a breakfast sandwich worth repeating all year long. Make it yours and enjoy every messy bite

Common Recipe Questions

→ How do you get eggs fluffy and glossy?

Cook eggs over medium-low heat and stir gently for soft curds, stopping when they're set but still shiny.

→ Can I use a different cheese?

Both cheddar and American cheese melt well, but Swiss or Monterey Jack are delicious alternatives.

→ Is the sriracha mayo spicy?

It adds a mild kick balanced by creamy mayo; adjust sriracha for preferred heat level.

→ What's the best bread for this sandwich?

Brioche buns offer a buttery, soft contrast but any soft, mildly sweet roll works well.

→ Can I substitute the bacon?

Absolutely—try turkey bacon, ham, or omit meat for a vegetarian version with extra cheese or sautéed mushrooms.