Caramelised Onion Scrambled Egg Brioche

Inspired by a recipe served at the restaurant chain Eggslut. Slowly scrambling the eggs using a spatula creates a wonderfully velvety texture. Hands-on time 25min. Cooking time about 30min. Serves 4 1tbsp olive oil

2 red onions, finely sliced

2tsp caster sugar

1tbsp balsamic vinegar

1½tbsp sriracha

4tbsp mayonnaise

8 large eggs, we used Clarence Court Burford Browns

50g butter

Small handful chives, finely chopped 50g Parmesan or vegetarian Italian-style hard cheese, finely grated 4 brioche buns

1 Heat the oil in a medium non-stick frying pan over low-medium heat. Add the onions and a pinch of salt and fry, stirring occasionally, for 10-12min, until softened. Stir in the sugar, vinegar and a pinch of salt, increase heat to high and bubble for 1-2min, until reduced and sticky. Empty into a bowl and wipe the pan clean with kitchen paper.

2 In a small bowl, mix the sriracha and mayonnaise; set aside.

3 Crack eggs into a large bowl and whisk with some seasoning, until combined. Reheat pan over low heat and add butter to melt. Pour in eggs and cook, folding them over one another with a spatula when they start to set, until just cooked through; about 10-15min. Fold in chives and cheese, and check seasoning.

4 Meanwhile, preheat oven to 150°C (130°C fan) mark 2. Put the buns on a baking tray and warm through for 5min.

5 To serve, slice the brioche buns in ½ (if not pre-sliced) and spread the sriracha mixture over all the cut sides. Divide the onions between the bottoms of the buns and top with the scrambled eggs and the brioche lids. Serve. PER SERVING 726cals, 30g protein, 48g fat (18g saturates), 42g carbs (13g total sugars), 3g fibre