the ultimate breakfast sandwich
Summer is still here...at least for a few more weeks! So why not make the ultimate breakfast sandwich to enjoy outside on your porch or patio. This is easy, simple, and at the same time mind blowing!
6 farm fresh eggs
1 large onion
1 tablespoon butter
1/4 cup mayonnaise
2-3 teaspoons poor devil co sauce
1 brioche buns
local cheese spread
1 fresh tomato
Step 1: In a large skillet, melt the butter over medium heat. Add the onions and a generous pinch of salt. Cook, stirring frequently, until the onions begin to soft and turn translucent, about 5 minutes. Reduce the heat to medium-low and continue to cook for 35 to 40 minutes stirring occasionally, until the onions are very soft and lightly golden. They should not be cooked until deeply golden brown and jammy, like the usual caramelized onions!
Step 2: Crack the eggs into a large mixing bowl and whisk together until thoroughly combined; no streaks of egg whites should be visible. Pour into a cold large nonstick skillet with the 2 tablespoons of butter and turn the heat on to medium. Using a rubber spatula, stir the eggs constantly until start to set and small curds form. Remove from the heat when they are still soft and custardy; season with salt and stir in the chives.
Step 3: Spread the Sriracha mayo on the top and bottom of each bun. Add half of the scrambled eggs to each bottom bun.
Step 4: In the same skillet used to cook the eggs, add the cheese slices over low heat. You’re just looking to warm and lightly melt them, while still retaining their shape. Transfer to cheese slices to the top of the eggs using a spatula. Add caramelized onions on top of each and put the bun on top. Serve hot!
Step 5: And if you're feeling like you want to add even more local goodness -- add some fresh tomato to the sandwich!
The recipe listed out above along with the image are courtesy of Never Not Hungry.