LJ fairburn Poultry


Egg Strumpet Sandwich


Serves 2


  • 75g butter

  • 6 eggs, beaten with 2 tbsp double cream

  • 2 Brioche buns, sliced in half and toasted

  • 2 tbsp Sriracha mayonnaise

  • 4 slices Cheddar cheese

  • 2 tbsp caramelised red onion chutney

  • a pinch of chopped chives, to serve


Place a non-stick frying pan on a low to medium heat, add the butter and stir in the eggs.  Using a spatula, keep turning the eggs to give a lovely velvety texture until they are starting to hold together.  Once cooked, turn off the heat and take the eggs out of the pan immediately.  Place the eggs into the toasted brioche buns, top with the Sriracha mayonnaise and two slices of slightly melted Cheddar cheese.  Finally top with the caramelised red onion chutney and a sprinkle of chives.  Serve immediately.