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This creation is an absolute breakfast revelation. A delight of softly scrambled eggs laced with chives, served in a warm toasted brioche bun topped with melting Cheddar and chilli mayonnaise. Honestly, it’s one of the best things I’ve ever eaten and something you have to make.
2 brioche buns
3 tablespoons mayonnaise
1 heaped tablespoon Sriracha chilli sauce
6 free-range eggs
2 tablespoons butter
2 tablespoons finely chopped chives
2 slices Cheddar cheese
salt and pepper
Halve and toast the brioche buns, then place them in a warm (not hot) oven. Mix the mayonnaise and sriracha in a small bowl and set aside.
Crack the eggs into a bowl, add the chives and whisk with a fork until combined.
Place the butter in a large non-stick pan on a medium heat. When bubbling, add the egg mixture, season with salt and pepper and cook to your liking, then remove from the heat. (I like my eggs softly scrambled.)
Place some sriracha mayo on the top and bottom of each bun, then divide the scrambled egg between the bases.
Once the pan is empty, give it a quick wipe, return to the heat and place each cheese slice in the pan for 1-2 seconds to soften, then lift out with a spatula and place on top of the scrambled eggs. Pop the lid of the bun on and you are ready to rock’n’roll.