I whipped up this little beauty the other day using my homemade buns (still obsessed with how fluffy they came out!) and honestly… I could eat this every day.
Before I even started layering, I gave the bun a good smear of my Hungry Co. Garlic & Chilli mixed with mayo – trust me, this combo is next-level.
It adds the perfect kick of heat and creaminess that ties everything together.
Inside you’ll find fresh rocket, silky scrambled eggs cooked low and slow, a gooey slice of cheese and the real star – sweet, golden caramelised onions.
I swear, caramelised onions can turn the simplest meal into something gourmet.
- A little tip on the onions: give yourself time. They need to cook gently so all that natural sweetness can come through. Don’t rush this process, it’s worth every minute.
- For the eggs: keep your heat low, stir continuously, and let them get creamy and soft. The best part? Eating it while it’s hot, when the cheese melts into the eggs and that garlicky chilli mayo seeps into the bun. Absolute heaven!
I hope you give this easy little recipe a try – it’s such a winner! If you do, please leave me a comment below or pop me a message on Instagram. I love seeing your recreations and chatting about all things food, lifestyle and travel.
INGREDIENTS
- 3 tbsp butter divided
- 1 tbsp cooking oil
- 1 medium yellow onion sliced
- 2 tbsp milk
- 2 large eggs
- 1 handful fresh rocket, washed
- 2 tbsp Hungry Co. Garlic&Chilli Sauce
- 1 tbsp mayonnaise
- 1 bun sliced
- 1 slice cheddar cheese
- salt and pepper to taste
- 1 tsp balsamic vinegar
INSTRUCTIONS
To caramelise the onion:
In a pan on medium heat, add olive oil, 2 tbsp of butter and sliced onions. Add a pinch of salt into the onions, spreading them in a single layer. Reduce the heat to low and cook, stirring often, until the onions are soft and lightly golden. Add balsamic vinegar and cook until the onions are fully caramelised. Keep warm.
To scramble the eggs:
In a separate bowl, crack the eggs and add the milk, mix. Add a tablespoon of butter and place the pan on medium-low heat, stirring continuously to cook then add a pinch of salt and pepper and cook until the eggs just start to set. Place the cheese slice on top of the egg. Remove from heat and keep warm.
To make the sauce:
In a small bowl, combine the Garlic&Chilli mayonnaise in a 1:2 ratio. Mix well.
To assemble:
Spread the garlic&chilli mayo on both sides, top with rocket, scrambled eggs, finish with 1-2 tablespoons of caramelised onion and enjoy!