The Ultimate Fairfax Breakfast Sandwich Recipe (Inspired by a Famous Egg Shop)

There’s something magical about biting into a perfectly crafted breakfast sandwich – that moment when warm, creamy scrambled eggs meet crispy bacon, melted cheese, and a buttery brioche bun. Today, I’m sharing my recipe for the Fairfax Breakfast Sandwich, inspired by a famous egg-focused sandwich shop in Los Angeles that has gained cult status among food enthusiasts.

As someone who stood in those legendary lines more times than I care to admit, I became determined to recreate this masterpiece at home. After countless attempts and numerous adjustments, I’ve finally nailed a version that captures the essence of the original while being absolutely doable in your own kitchen.

The secret lies in the slow-scrambled eggs – luxuriously soft, creamy, and enriched with chives and a touch of sriracha. Paired with caramelized onions, sharp cheddar cheese, and crispy bacon (or avocado for a vegetarian option), all nestled between halves of a perfectly toasted brioche bun. Trust me when I say this sandwich will revolutionize your breakfast game forever.

Ingredients

For the Caramelized Onions:

• 1 large yellow onion, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon brown sugar
• 1/4 teaspoon salt

For the Sriracha Mayo:

• 1/4 cup mayonnaise
• 2 teaspoons sriracha sauce (adjust to taste)
• 1 teaspoon fresh lemon juice
• Pinch of salt

For the Eggs:

• 3 large eggs per sandwich
• 2 tablespoons unsalted butter
• 1 tablespoon heavy cream
• 1 tablespoon fresh chives, finely chopped
• Salt and freshly ground black pepper to taste

For Assembly:

• 1 brioche bun per sandwich
• 2 slices cooked bacon per sandwich (or 1/4 sliced avocado for vegetarian option)
• 1 slice sharp cheddar cheese per sandwich
• 2 tablespoons unsalted butter, softened (for toasting buns)

Equipment Needed

• Non-stick skillet (10-inch recommended)
• Silicone spatula
• Small saucepan (for caramelized onions)
• Small bowl (for sriracha mayo)
• Whisk
• Knife and cutting board
• Measuring spoons and cups

Step-by-Step Instructions

Make the Caramelized Onions (can be made ahead)

1. Heat butter and olive oil in a small saucepan over medium-low heat until butter is melted.
2. Add the thinly sliced onions and stir to coat with the butter mixture.
3. Add brown sugar and salt, stir to combine.
4. Cook onions on low heat for 30-40 minutes, stirring occasionally, until they turn a deep golden brown color and are very soft. Be patient – rushing this step will result in sautéed rather than caramelized onions.
5. If the pan gets too dry, add a tablespoon of water and scrape up any browned bits from the bottom.
6. Once done, remove from heat and set aside. These can be refrigerated for up to 5 days.

Prepare the Sriracha Mayo

1. In a small bowl, combine mayonnaise, sriracha sauce, lemon juice, and a pinch of salt.
2. Whisk until completely incorporated.
3. Taste and adjust the seasoning if needed. Set aside.

Cook the Bacon (if using)

1. Place bacon slices in a cold skillet.
2. Turn heat to medium and cook bacon until crispy, about 5-6 minutes per side.
3. Transfer to a paper towel-lined plate to drain excess fat.

Prepare the Eggs

1. Crack eggs into a bowl and whisk gently just until the whites and yolks are combined. Don’t overbeat – you want a barely mixed consistency.
2. Add heavy cream, salt, and pepper to the eggs and whisk again briefly.
3. Heat a non-stick skillet over medium-low heat (emphasis on low – this is crucial).
4. Add butter and let it melt completely.
5. Pour in the egg mixture and let it sit undisturbed for 20-30 seconds.
6. Using a silicone spatula, gently push the eggs from the edges toward the center of the pan.
7. Continue this slow pushing motion, allowing the uncooked egg to flow to the empty spaces.
8. Cook for 4-5 minutes total. The eggs should remain soft, creamy, and slightly runny – they will continue cooking from residual heat.
9. Just before removing from heat, fold in the chopped chives.

Toast the Brioche Buns

1. Split the brioche buns in half.
2. Spread softened butter on the cut sides of each bun.
3. Place cut-side down in a clean skillet over medium heat.
4. Toast until golden brown, about 2-3 minutes.

Assemble the Sandwich

1. Spread sriracha mayo on both halves of the toasted brioche bun.
2. Place a slice of cheddar cheese on the bottom half of the bun.
3. Add the bacon strips (or sliced avocado if making vegetarian version).
4. Spoon a generous amount of caramelized onions over the bacon/avocado.
5. Top with the creamy scrambled eggs.
6. Place the top half of the bun on the eggs and press gently.

Detailed Nutritional Information

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations and Customizations

While the classic version is pure perfection, here are some delicious ways to customize your sandwich:

Vegetarian Fairfax

• Replace bacon with sliced avocado
• Add roasted red peppers for extra flavor
• Use smoked gouda instead of cheddar

Spicy Fairfax

• Double the sriracha in the mayo
• Add pickled jalapeños
• Sprinkle a few drops of hot sauce into the eggs while cooking

Herb-Lover’s Fairfax

• Add fresh dill and parsley to the eggs
• Use herb-infused butter for toasting the buns
• Replace regular mayo with an herb aioli

Breakfast-for-Dinner Fairfax

• Add sautéed mushrooms
• Top with arugula dressed with a light vinaigrette
• Serve with roasted potatoes on the side

Expert Tips for the Perfect Fairfax Sandwich

After making this sandwich countless times, I’ve gathered some crucial tips that will elevate your Fairfax to restaurant-quality:

1. Egg temperature matters: Remove eggs from the refrigerator 15-20 minutes before cooking to bring them closer to room temperature.
2. The slower, the better: Cooking eggs over low heat might test your patience, but it’s the only way to achieve that creamy, custardy texture that makes this sandwich special.
3. Don’t overcook: Remove eggs from heat when they still look slightly underdone. They’ll continue cooking from residual heat.
4. Brioche is non-negotiable: Other buns might work in a pinch, but nothing compares to the richness and subtle sweetness of brioche.
5. Make extra caramelized onions: They keep well in the refrigerator and can be used for many other dishes throughout the week.
6. Quality ingredients: This simple sandwich relies heavily on the quality of each component. Use the freshest eggs, good quality cheese, and premium bacon if possible.
7. Perfect balance: The magic lies in the balance of creamy, spicy, sweet, and savory elements. Don’t skip any component.

Make-Ahead Options

While this sandwich is best enjoyed fresh, you can prepare several components ahead of time:

• Caramelized onions: Can be made up to 5 days ahead and stored in the refrigerator
• Sriracha mayo: Can be prepared 3-4 days ahead and stored in the refrigerator
• Bacon: Can be cooked 1-2 days ahead, stored in the refrigerator, and quickly reheated
• Chopped chives: Can be prepared a day ahead and stored in a damp paper towel in the refrigerator

Serving Suggestions

The Fairfax Breakfast Sandwich is quite substantial on its own, but if you’re hosting brunch or want to create a more elaborate spread, here are some perfect pairings:

• Fresh fruit salad with mint and honey
• Crispy breakfast potatoes with rosemary
• Simple mixed greens with light vinaigrette
• Cold brew coffee or fresh orange juice
• Sparkling water with a splash of cranberry and lime

For special occasions, consider setting up a DIY breakfast sandwich bar with all the ingredients laid out, allowing guests to customize their own creations.

Storage and Reheating Instructions

While this sandwich is best enjoyed immediately after preparation, here’s how to store and reheat if necessary:

1. To store: Wrap tightly in parchment paper, then aluminum foil. Refrigerate for up to 24 hours.
2. To reheat: Remove foil but keep parchment paper. Heat in a 325°F (165°C) oven for about 15 minutes, or until warmed through.
3. Alternatively: Disassemble the sandwich and reheat components separately. The eggs can be gently rewarmed in a skillet over low heat with a splash of cream.

Budget-Friendly Tips

While some ingredients might seem premium, here are ways to make this recipe more budget-friendly:

• Buy brioche buns when on sale and freeze them
• Make your own mayonnaise from scratch
• Use yellow onions instead of more expensive sweet varieties
• Look for bacon or cheese when on special and freeze portions
• Buy eggs in larger quantities if you plan to make multiple sandwiches

Frequently Asked Questions

Q: Why are my scrambled eggs turning out rubbery rather than creamy?

A: You’re likely cooking them too quickly or over too high heat. The key is to cook them slowly over low heat, constantly moving them around the pan. Also, make sure to remove them from the heat while they still look slightly underdone.

Q: Can I use a different type of bread?

A: While brioche gives the authentic experience, you can substitute with challah, potato buns, or even English muffins. Each will give a different but still delicious result.

Q: How do I prevent my sandwich from getting soggy?

A: Make sure your caramelized onions aren’t too wet (you can drain excess liquid if needed). Also, allow the eggs to set slightly before assembling the sandwich, and serve immediately after preparation.

Q: Can I make this sandwich dairy-free?

A: Yes! Use plant-based butter, dairy-free cheese, and a splash of unsweetened non-dairy milk instead of cream in the eggs. The texture will be slightly different but still delicious.

Q: Why do my onions burn instead of caramelizing?

A: You’re likely using too high heat. True caramelization happens slowly over low heat. Also, make sure to stir occasionally and add small amounts of water if the pan gets too dry.

Q: Is there a lower-calorie version of this sandwich?

A: Yes, you can use 2 eggs instead of 3, substitute the bacon with roasted tomatoes, use reduced-fat cheese, and go lighter on the sriracha mayo. You can also use a whole grain English muffin instead of brioche.

Q: Can I prepare these for a crowd?

A: Absolutely! The caramelized onions and sriracha mayo can be made days ahead. For the eggs, you can cook larger batches in a bigger pan using the same technique. Keep the eggs warm in a low oven (200°F/95°C) while you toast the buns and assemble the sandwiches.

I hope this recipe brings you as much joy as it has brought to my breakfast table. There’s something truly magical about recreating a famous dish in your own kitchen – not only do you get to enjoy it without waiting in line, but you also gain the satisfaction of mastering a new culinary skill. Happy cooking!