London Recipe Restaurant

Egg Slut Fairfax Recipe

Check out my Egg Slut Fairfax Recipe…My all-time favourite breakfast sandwich is the classic Egg Slut Fairfax sandwich. Egg Slut is an LA-based brand that recently opened in West London. A chef-driven, gourmet food concept that was founded in 2011 and inspired by the true love for eggs. They appeal to both the novice and expert foodies. Amidst their carefully designed menu, they use fantastic quality ingredients which makes the food taste unbelievably good.

I first discovered them at Taste of London summer festival. There was a massive build-up about Egg Slut at Taste from their reputation on the US West Coast. We tried the Fairfax and the Slut. The Fairfax sandwich has incredibly soft scrambled eggs. Served with chives, siracha mayo, caramelised onions with melted cheese on top in a soft brioche bun. Each bite was mouthwateringly good. The Slut includes a coddled egg on top of a sweet potato purée. Also poached with chives, salt and served with a slice of baguette.

Since Taste, we have visited the new Notting Hill location in London. It is amazing. You usually have to queue to get in, and it is a trendy spot for London foodies and tourists. We had to have the Fairfax sandwich again, and we had the bacon, egg & cheese sandwich. It was very messy as the yolk was so runny and vibrant in colour. For instance, you can tell that they use the best quality eggs. The sandwiches are quite pricey at £10 a sandwich, but you’re paying for the best quality, and for me, it is worth it.

I have been craving a Fairfax since being in lockdown, so I had a go at making one myself for my birthday breakfast. See below my recipe.

Egg Slut Fairfax Recipe Ingredients

For 4 Fairfax Sandwiches

  • 6 Fresh Free-Range Eggs (you want good quality eggs for the best Fairfax)
  • 1x Onion
  • Chives
  • 4 Slices of Cheddar Cheese
  • 2 tsp Siracha
  • 4 tbsp Mayonnaise
  • 4 Soft Brioche Buns
  • Unsalted Butters
Egg Slut Fairfax Recipe

Method

  1. You want to make the caramelised onions first. Slice them thinly. Melt a knob of butted in a saucepan on medium-high heat. Add the onions, cook for a couple of minutes and then reduce the heat to low. If they start to burn or look dry, add some more butter. Cook, stirring often, to let the onions soften and brown. It takes about 45 minutes.
  2. To make the fluffiest scrambled eggs, crack your eggs into a bowl. Heat your pan on a medium heat with a knob of butter. Then add the eggs and stir in the pan to blend the yolks and the whites. You want to softly stir. Cook on medium-high heat. Stir the curds and even remove from the heat if they cook too quickly. You want them to be soft, fluffy and moist. Once cooked, add the chives and seasoning. Then add to a metal bowl until ready to serve.
  3. To make the Sriracha mayo, combine the Sriracha sauce and mayonnaise in a small bowl and whisk until it is all one colour.
  4. Melt your cheese slices in a pan and toast your brioche buns under the grill for a minute or two. Until lightly toasted.
  5. Build your Fairfax by putting the Sriracha mayo on the brioche bun base. Then add a large spoonful of the egg. Put the melted cheddar cheese slice on top then the caramelised onions then the lid of your brioche bun. Your bun is now ready! Enjoy!

For more recipes and recommendations from the Very Hungry Charlotte, please see here.

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