This Scrambled Egg Sandwich Is the Surest Way to Cure Your New Year's Eve Hangover

This Scrambled Egg Sandwich Is the Surest Way to Cure Your New Year's Eve Hangover
Johnny Miller

There are few things more satisfying than a gigantic breakfast sandwich. For the first meal of 2016, we turned to chef Alvin Cailan of the cult-favorite food truck Eggslut in L.A., for this nouveau-cool creation, which is pretty much perfection on a brioche bun. If you're planning on entertaining, use the oven to make the sandwiches right before serving, or simply lay out all the components buffet-style and grate cheese on top of a platter of hot scrambled eggs so guests can build their own. A plate of sliced prosciutto takes the place of bacon, which "unless you are making it in real time, is a good idea to skip," advises Cailan. Read on for the recipe.

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Scrambled Egg Sandwich

Serves: 4


1/2 cup mayonnaise

4 tsp Sriracha sauce ($3;

6 tbsp unsalted butter, cut into tablespoons at room temperature

1 medium onion, thinly sliced (1 cup)

12 large eggs

Kosher salt

4 brioche hamburger buns, split

8 slices sharp yellow cheddar cheese

Sliced prosciutto, for serving

RELATED: Aimee Olexy's Decadent Baked Egg Casserole


1. In a small bowl, stir mayonnaise with Sriracha.

2. In a large nonstick skillet, melt 2 tbsp butter. Add onion; cook over low heat, stirring frequently, until golden, about 10 minutes. Transfer to a small bowl.

3. In a large, cold nonstick skillet, combine eggs with remaining butter. Using a wooden spoon, mix eggs until uniform in color. Place skillet over low heat and cook, stirring constantly, until eggs resemble a thick custard, about 5 minutes. Season with salt; transfer to a bowl.

4. Preheat oven to 425°F. Spread sauce on buns. Arrange bottom buns on a baking sheet; place a slice of cheese on each. Divide the eggs on top of the cheese; cover with another slice of cheese. Arrange the top buns on the baking sheet, sauce-side up. Toast until the cheese melts, about 3 minutes. Divide the onions on the sandwiches, close, and serve with prosciutto.

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