The Perfect Breakfast Sandwich (2 Ways)

In a medium saucepot, melt the butter over medium high heat. Add onions and season with salt and sugar. Stir to combine and reduce heat to medium low, cover the pot and continue to cook until the onions are deep golden brown and meltingly tender, about 45 minutes. Stir occasionally and add a splash of water if the onions and pan are looking dry.

On a foil-lined baking sheet, lay bacon in a single layer, making sure not to overlap. Place into a cold oven and then turn the heat to 425°F. Cook bacon until golden brown and crispy, about 25-30 minutes.

In a bowl, mix together the mayonnaise, sriracha, and Worcestershire until well combined. Season with salt.

Fill a medium saucepan with 1” of water and bring to a light simmer over low heat. Place a heatproof bowl on top, making sure the bottom of the bowl does not come in contact with the water.

Add the eggs and 2 tablespoons of butter and whisk constantly until the eggs have transformed into very loose, fine, soft scrambled curds, about 5 to 8 minutes.

Using oven mitts or a towel, take the bowl off the heat and immediately whisk in 1 tablespoon of butter and creme fraiche. Add the chives and stir to combine. Season with salt.

Place a pat of butter onto a large griddle set over medium heat and spread over the surface. Toast the cut side of the brioche buns until golden brown, about 30 seconds.

Arrange bottom buns cut side up. Spread about 2 tablespoons of the spicy mayo over each. Place about 2 tablespoons of the caramelized onions. Break bacon in half and arrange 4 pieces over the caramelized onions. Divide the soft scrambled eggs between the sandwiches. Add another tablespoon of caramelized onions. Drape the cheese on top and melt gently with a blowtorch. (Alternatively, you can transfer the sandwiches to a foil-lined baking tray and place it very briefly under the broiler)

Crown each sandwich with the top.

In a medium bowl, whisk together the eggs, and season with salt and pepper.

In a 10” non-stick skillet set over medium heat, melt the butter and swirl it to coat the bottom of the pan.

Add the scrambled eggs and immediately place the bread in one layer to soak one side, and then flip it over.

Cook undisturbed until the eggs are almost cooked through, between 1-3 minutes.

At this point the bread should be stuck to the eggs. Carefully flip it over in one piece.

Place 1 slice of cheese and 1 slice of ham onto each piece of bread. Fold the scrambled eggs over the open-faced sandwich, and then fold it in half to create the sandwich.

Transfer to a cutting board and give the cheese a few seconds to melt before slicing the sandwich in half on the diagonal.