If you've been to Los Angeles you probably know about the restaurant Eggslut. Serving the famous Fairfax sandwich, this spot most likely has a line around the block everyday! Sure, it's worth the wait, but due to the recent pandemic we've decided to skip the lines, the traffic, and most importantly the plane ride. We decided to make this sandwich our own special way! This simple but modern preparation of the classic bodega-style Egg and Cheese will surely make it on your household favorite's list!!!
Makes 2 servings
In a cold non-stick frying pan add in 5 tablespoons cold butter, crack in 6 eggs, and begin stirring eggs (preferably with a silicon spatula). Once the egg whites have fully combined with the yolk, place the pan on low heat and begin stirring the eggs. Stir the eggs constantly (do not leave the eggs alone or let them sit in the pan). Slowly the eggs will start to thicken, and as soon as the eggs stay together, pull off heat and place in dish.
* For a detailed video of how to properly prepare soft scrambled eggs please watch:
Begin browning the sausage on high heat (425 degrees) for approximately 6 to 8 minutes, stir mixture periodically to help brown meat evenly. During the last minute of browning, toss in mushrooms and 1 tablespoon of butter, remove from pan once butter has melted and store in small dish.
Warm croissants if necessary, then slice to form buns (try not to slice all the way through the back of the croissant...this will help hold in the filling).
Finally, add a layer of egg, then add the cheese, and lastly top with a tablespoon of the sausage and mushroom mix. Serve immediately and enjoy!
The extra sausage and mushroom filling can be stored in the refrigerator for up to 3 days and is a easy and tasty addition to omelettes, stir fry's or even in fried rice.
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