2 burger buns – toasted
1 Tomato – sliced
A couple of iceberg lettuce leaves
1 onion – sliced
1 tbsp of balsamic vinegar
1 tsp of brown sugar
1 generous pinch of kosher salt
1tbsp of olive oil
For the sauce
3 tbsp of mayonnaise
1.5 tbs of sweet chilli sauce
1 garlic glove – minced
1 tsp of whole grain mustard
In a pan on medium heat, begin by softening the onions in olive oil. Turn the heat up and as they begin to brown add the balsamic vinegar and brown sugar. Keep on the heat until the onions are somewhat caramelised. Once off, salt to taste (I like them quite salty to contrast the sweetness and acidity).
In a bowl, mix all of the sauce ingredients and season with salt and pepper to taste.
In a hot non stick pan, crack your eggs one at a time. Simply fried works, but I like to mix them up a few seconds after they hit the heat and then form them into a scrambled ‘patty’ with my spatula.
From here, it’s all just assembly. Bun, sauce, lettuce, egg, tomato, onion, more sauce and top bun.