I tried making Eggslut’s Fairfax Sandwich and this is how it turned out

Caramelise the onions

Credit: Michelle Lee/The Singapore Women's Weekly

1/5

I started with the onions first, since these will take at least 45 minutes to an hour to caramelise.

You can find plenty of recipes online for caramelising onions. Heat oil or butter (about a teaspoon for one onion) in the pan on low heat, before tossing onion slices in. Add a pinch of salt, and sugar if you’d like, which helps with the caramelisation. Stir occasionally to prevent them from sticking or burning; they’ll be ready once they’re soft, golden, and jammy.

Combine the eggs and butter

Credit: Michelle Lee/The Singapore Women's Weekly

2/5

In a separate cold pan, crack your eggs straight in and throw in a knob (or roughly one tablespoon) of butter. Combine the eggs and butter together before turning on the heat.

Once they’re mixed uniformly, turn on the heat (low to medium). Stir continuously with a spatula, and scrape the bottom while you’re at it. You can also lift it off the heat occasionally to prevent it from overcooking. As it starts to firm up, season with a pinch of salt.

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Turn on the heat and stir continuously

Credit: Michelle Lee/The Singapore Women's Weekly

3/5

They’re done when they’ve firmed up to a creamy texture. Add a sprinkling of chopped chives, and lift the eggs off the pan to keep them from cooking further.

Assemble the sandwich

Credit: Michelle Lee/The Singapore Women's Weekly

4/5

Eggslut recommends brioche buns so their sweetness balances the savouriness of the rest of the dish. But otherwise, you can go with any burger buns, but they have got to be warmed up.

Add the creamy eggs onto warmed buns, before adding a dash of sriracha mayo to spice it up. Then layer it with the cheddar cheese, followed by the caramelised onions.

The verdict

Credit: Michelle Lee/The Singapore Women's Weekly

5/5

Having tried the original Fairfax sandwich at the new store, I’d say it’s similar but not exactly the real deal. But it does still make for a bangin’ breakfast or brunch option, if I might say so myself, with the sriracha mayo and onions bringing lots of flavour and oomph to the creamy eggs.

It also got the thumbs up from my family members. However, I forgot to lightly melt the cheese before putting it on the eggs, so it didn’t turn into a delightfully gooey mess like it did at Eggslut.

Would I do it again? If I had time on my hands and have a serious craving for an egg sandwich, I might. The recipe is also pretty easy for a novice cook like myself to follow, and the eggs don’t take much time to whip up; it’s really the caramelised onions that require a little more patience.

Otherwise, I’d just head down to Eggslut’s store to get my fix — if and once the queues die down, that is.

This article was first published in The Singapore Women's Weekly.