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  • 5 eggs

  • 3 tbsp butter

  • 1-2 tbsp chives, chopped

  • 4 brioche buns

  • 4 slices sharp cheddar cheese

  • 4 slices cooked bacon (optional)

  • 1 large yellow onion, thinly sliced

  • 1 tbsp butter

Sriracha mayo:

  • 2 tbsp mayonnaise

  • 2 tbsp sriracha

  • 1/2 tsp lemon or lime juice


  1. In a large saucepan, melt the butter over medium heat. Add the onions and stir until they start to turn translucent, approximately 1-2 minutes. Reduce the heat to low and slowly simmer the onions for 30 minutes, stirring occasionally so they don't stick. Keep your eyes on them. Set the onions aside.

  2. In a small bowl, stir together the mayonnaise, sriracha, and lemon juice. Taste and adjust the heat to your liking. Set aside.

  3. Give your brioche a quick toast.

  4. In a pan, melt the butter over low heat. Crack the eggs into the pan and break up yolks with a wooden spoon. Keep stirring the eggs over low heat. If the eggs start cooking too quickly, remove the pan from the heat and stir before bringing it back to the heat. It's best to cook the eggs slowly to the end with soft curds. When the eggs are done but still creamy-looking, remove from the heat. Sprinkle with chives and stir.

  5. Spread a generous amount of the sriracha mayo to the top halves of the buns. Add a large spoonful of scrambled eggs to the other, and top with the cheddar cheese. Lastly, spoon the caramelized onions and place the bacon on top (if using). Close the sandwich and enjoy!

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