Cook our cover: eggslut sandwich

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Cook our cover: eggslut sandwich

TASTE ed, Kate Wilson, discovered the “Eggslut cult” on a recent trip to LA. This is Abigail Donnelly’s inspired adaptation.

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.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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