While the original “eggslut” is a coddled egg served on top of potato purée and poached in a glass jar, we recreated a version of the Fairfax: “marbled” eggs, cheese, bacon and sriracha mayo on a brioche bun.
It’s the star of the TASTE October cover and we’re giving you an exclusive recipe preview.
Intrigued? Click here for TASTE food editor Abigail Donnelly’s eggslut-inspired sandwich and shop all the ingredients online here.
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