I am a lover of all breakfast foods. Sweet, savory, healthy or hearty, I have no judgment. 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 a 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.
**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 are 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 as 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 drier. 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.