I am a lover of all breakfast foods. Sweet, savory, healthy or hearty, I have no judgement. The more I’ve grown to love eating eggs for breakfast, the more I noticed how difficult it is to find a restaurant that can make decent one that doesn’t break the bank. There are several places that have earned a positive reputation, including one called “Eggslut” in Los Angeles. I finally decided to wait in the 1 hour wait and try their breakfast sandwiches that everyone seems to love. Once I bit into that sausage and soft scrambled egg on brioche, I was content but not to my satisfaction. I knew that I could make my own version with some extra toppings and save myself that hour wait. Here is my ultimate breakfast sandwich with soft scrambled eggs, bacon, sausage, cheddar and avocado.
- 1 tbsp mayo
- 1 tsp sriracha
- 1 tsp oil
- 1/2 onion, sliced
- 2 breakfast pork patties
- 2 slices thick bacon
- 2 slices hard cheddar
- 3 eggs
- 1 tbsp chives, chopped
- 1/2 avocado, sliced
- 4 brioche buns or 4 slices brioche bread, toasted
- Mix the mayo and sriracha in a small bowl to make spicy aioli. Set aside.
- Heat nonstick pan over medium-high heat. Add 1 tsp oil and sliced onion. Saute until browned, about 5 minutes. Reduce heat and continue to cook until caramelized, about 20 minutes.
- Meanwhile, heat another pan over medium heat. Cook sausage patties until almost done. Lay 1 slice cheddar per patty and cover for 45 seconds or until cheese has melted. Set aside and keep warm.
- In same pan, cook bacon and cut in half. Set aside and keep warm.
- Prepare the scrambled eggs. Whisk together the eggs in a bowl. Heat a nonstick pan over medium heat. Add a pat of butter or 1 tbsp oil. When the pan is hot, add the eggs. Let it stand for 30-60 seconds, just long enough to set around the edges.
- Add the chives. Use a spatula and fold the eggs, lifting and folding the eggs to cook. Do not stir vigorously or whisk - you want the creamy texture which is achieved through the folding.
- Once the eggs appear set, they will still be a little glossy. Season with salt and pepper.
- Assemble the sandwiches. Spread spicy aioli on the bread. Place the sausage on the toasted brioche followed by the eggs, caramelized onions, bacon and avocado. Serve immediately.
**Helpful tips and common mistakes
This breakfast sandwich takes a little more time than the typical sausage and egg on a muffin, but with good reason. There’s several elements that make this the ultimate breakfast sandwich including the caramelized onions, spicy aioli, creamy avocado and soft scrambled eggs. All of these ingredients work together to bring about an explosion of flavors.
For the bacon, I prefer the thick cut variation. I want to still be able to taste the bacon amid all the other flavors and the thin cut just won’t do. For the sausage, purchase the breakfast sausage in bulk rather than the pre-shaped patties. This allows you to make your own size patty according to the size of your bun; I found that the pre-sized ones are just too small. Keep in mind that the sausage does shrink quite a bit when cooking.
If you can’t find brioche buns, buy a brioche loaf and cut into 1 inch thick slices like I did. Toast before assembling to avoid the bread from getting soggy.
Now the eggs. Many people have difficulty making soft scrambled eggs because they wait too long before taking the eggs off the pan. An important note: eggs will continue to cook even after you turn off the heat. Make sure to season after the eggs are cooked. Salting the eggs beforehand draws out the water, making them more dry. Practice makes perfect so if it doesn’t come out right the first time, just keep trying!
I always make a little extra of all the ingredients because I know there will be seconds. Just yumminess all around and I know I can’t get this anywhere else!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.