Eggslut Sandwich with Bacon Cheese (Printable View)
Cheesy, fluffy eggs join bacon and sriracha mayo in a toasted brioche bun for a breakfast treat.
# Ingredient List:
→ Sauce
01 -
1/2 cup mayonnaise
02 -
2 teaspoons sriracha
03 -
1 teaspoon smoked paprika (optional)
→ Egg Mixture
04 -
5 large eggs
05 -
1 teaspoon Frank's RedHot sauce
06 -
Kosher salt, to taste
→ Egg Cooking
07 -
2 tablespoons salted butter, divided
08 -
1 tablespoon scallions, finely diced
09 -
4 slices American cheese or cheddar cheese
→ Assembly
10 -
4 slices bacon, cooked
11 -
2 brioche buns
# Preparation Steps:
01 -
Combine mayonnaise, sriracha, and smoked paprika in a small bowl; mix thoroughly and set aside.
02 -
In a separate bowl, whisk together eggs, Frank's RedHot sauce, and a pinch of kosher salt until well blended.
03 -
Melt 1 tablespoon of butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and gently stir until curds begin to form.
04 -
Fold in two slices of American cheese and diced scallions; continue stirring. Cook until eggs are just set but still moist, glossy, and fluffy.
05 -
Divide the cooked eggs into two portions and top each with a slice of American cheese.
06 -
Wipe out the skillet, melt the remaining butter, and toast the cut sides of brioche buns until golden brown.
07 -
Spread 1 tablespoon of spicy mayo on the bottom half of each bun. Place a portion of cheesy scrambled eggs and two slices of bacon on each. Spread more spicy mayo on the top bun and assemble sandwiches. Serve immediately.
# Supplementary Details:
01 -
For ultra creamy eggs, cook slowly over low heat and remove from the pan while still slightly glossy.