Eggslut Breakfast Sandwich

A next‑level breakfast sandwich—custardy eggs, sharp cheddar, and sweet‑savory bacon‑onion jam on buttery brioche.

This homemade version of the iconic Eggslut breakfast sandwich takes your brunch game up a notch. Think soft, custard‑like eggs cooked low and slow, melted cheddar, and a rich bacon‑onion jam tucked into a toasted brioche bun. It’s the kind of sandwich that makes a regular breakfast feel like a gourmet experience.

Why You’ll Love This Recipe

• Ultra‑creamy eggs: The low and slow cooking method gives you custardy eggs with a rich texture.
• Bold flavour balance: Sweet caramelised onions + smoky bacon + sharp cheddar = irresistible.
• Brioche bun finish: The buttery, toasted bun pulls it all together for the ultimate sandwich experience.
• Impressive yet achievable: Looks and tastes gourmet but uses straightforward steps and ingredients.
• Brunch hero: Perfect for weekend brunches, special breakfasts, or whenever you want something indulgent.

Ingredients

• 4 oz (115 g) thick‑cut smoked bacon, finely diced
• 1 large yellow onion (≈250 g), thinly sliced
• 2 Tbsp (30 g) packed brown sugar
• 2 Tbsp (45 ml) apple cider vinegar
• 2 Tbsp (30 ml) water
• A good pinch freshly ground black pepper
• 6 large eggs
• 2 tsp crème fraîche or heavy cream (approx. 1 tsp per 3 eggs)
• 2 tsp unsalted butter (1 tsp per sandwich)
• Salt & white pepper, to taste
• 2 brioche buns
• ~2 oz (≈60 g) sharp cheddar cheese (≈1 oz / 30 g per sandwich)
• 1 tsp finely minced chives or green onions, for garnish
• 1 Tbsp (15 g) extra unsalted butter, for toasting the buns

Instructions

Phase 1: Bacon‑Onion Jam

1. In a small saucepan over medium heat, cook the diced bacon until crispy. Remove the bacon bits with a slotted spoon, reserving the fat.
2. Add the sliced onion to the bacon fat. Cook over medium‑low, stirring occasionally, until deeply softened and caramelised (≈15‑20 minutes).
3. Stir in the brown sugar, apple cider vinegar, water, and black pepper. Simmer gently until the liquid reduces to a thick, syrupy glaze.
4. Stir back in the bacon bits. Set aside to cool slightly.

Phase 2: Eggs & Toasted Buns

1. Whisk the 6 eggs, crème fraîche/cream, salt & white pepper until homogeneous.
2. Butter the cut sides of the brioche buns. Toast them face‑down in a dry skillet over medium heat until golden and fragrant. Set aside.
3. In a non‑stick skillet over very low heat, melt 1 tsp butter. Pour in the egg mixture. Let the edges just begin to set (≈30 seconds).
4. Using a heat‑proof spatula, gently push the cooked edges toward the centre and tilt the pan so uncooked egg flows underneath. Continue this folding motion until eggs are set but still glossy and moist (≈3‑4 minutes).
5. Just before removing from heat, place a slice of cheddar on top of the eggs. Turn off the heat and cover the pan briefly so the cheese melts perfectly.

Phase 3: Assembly

1. Place the cheese‑topped egg slab on the bottom half of each toasted bun.
2. Spoon about 1½ Tbsp of the bacon‑onion jam over each.
3. Garnish with fresh chives or green onions. Top with the other bun half and serve immediately.

Tips / Storage / FAQs

Tips:

• Use thick‑cut bacon for richer texture and flavour.
• Make the jam in advance—it deepens in flavour as it cools.
• Cook the eggs low and slow—overheating will ruin the custardy texture.
• Use good quality brioche buns so they hold up and toast nicely.

Storage:

• The bacon‑onion jam keeps in an airtight container in the fridge for up to one week.
• For best texture, the sandwich should be assembled fresh.
• Leftover jam: reheat gently before using.
• Cooked eggs do not store well for this sandwich—they’re best enjoyed immediately.

FAQs:

• Can I make it vegetarian? Yes—omit the bacon and use caramelised onions or smoked mushrooms instead.
• Can I swap the cheddar for another cheese? Absolutely—Gruyère, Havarti, or American cheese all work.
• What if I can’t find brioche buns? Use a good quality soft roll or challah bun, toasted well.
• What if my eggs turn out dry? Heat was too high or cooked too long. Lower the heat and stop when eggs are still slightly glossy.

Final Thoughts

This Eggslut Breakfast Sandwich brings restaurant‑level breakfast to your home kitchen. With layers of rich eggs, melted cheese, sweet‑savory jam, and a buttery bun, it’s an unforgettable treat. Make the jam ahead, focus on the slow cooking, and you’ll serve a sandwich that lives up to its legend.

The Goods

Eggslut Breakfast Sandwich

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This homemade Eggslut Breakfast Sandwich features creamy eggs, melted cheddar, smoky bacon‑onion jam, and toasted brioche buns. A luxurious brunch sandwich to impress!

Course Breakfast

Cuisine American

Recipes

• 4  oz 115 g thick‑cut smoked bacon, finely diced
• 1 large yellow onion ≈250 g, thinly sliced
• 2  Tbsp 30 g packed brown sugar
• 2  Tbsp 45 ml apple cider vinegar
• 2  Tbsp 30 ml water
• A good pinch freshly ground black pepper
• 6 large eggs
• 2  tsp crème fraîche or heavy cream approx. 1 tsp per 3 eggs
• 2  tsp unsalted butter 1 tsp per sandwich
• Salt & white pepper to taste
• 2 brioche buns
• ~2 oz ≈60 g sharp cheddar cheese (≈1 oz / 30 g per sandwich)
• 1  tsp finely minced chives or green onions for garnish
• 1  Tbsp 15 g extra unsalted butter, for toasting the buns

Instructions

Phase 1: Bacon‑Onion Jam

• In a small saucepan over medium heat, cook the diced bacon until crispy. Remove the bacon bits with a slotted spoon, reserving the fat.
• Add the sliced onion to the bacon fat. Cook over medium‑low, stirring occasionally, until deeply softened and caramelised (≈15‑20 minutes).
• Stir in the brown sugar, apple cider vinegar, water, and black pepper. Simmer gently until the liquid reduces to a thick, syrupy glaze.
• Stir back in the bacon bits. Set aside to cool slightly.

Phase 2: Eggs & Toasted Buns

• Whisk the 6 eggs, crème fraîche/cream, salt & white pepper until homogeneous.
• Butter the cut sides of the brioche buns. Toast them face‑down in a dry skillet over medium heat until golden and fragrant. Set aside.
• In a non‑stick skillet over very low heat, melt 1 tsp butter. Pour in the egg mixture. Let the edges just begin to set (≈30 seconds).
• Using a heat‑proof spatula, gently push the cooked edges toward the centre and tilt the pan so uncooked egg flows underneath. Continue this folding motion until eggs are set but still glossy and moist (≈3‑4 minutes).
• Just before removing from heat, place a slice of cheddar on top of the eggs. Turn off the heat and cover the pan briefly so the cheese melts perfectly.

Phase 3: Assembly

• Place the cheese‑topped egg slab on the bottom half of each toasted bun.
• Spoon about 1½ Tbsp of the bacon‑onion jam over each.
• Garnish with fresh chives or green onions. Top with the other bun half and serve immediately.

Notes

Use thick‑cut bacon for richer texture and flavour.

Make the jam in advance—it deepens in flavour as it cools.

Cook the eggs low and slow—overheating will ruin the custardy texture.

Use good quality brioche buns so they hold up and toast nicely.