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1
Combine the Sriracha and mayonnaise in a small bowl.
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2
Whisk until the mixture is even in color.
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3
Set aside.
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4
Set a saute pan over medium-high heat.
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5
When the pan is hot add 1/2 tablespoon of the butter and let it melt.
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6
Add the onion and reduce the heat to low.
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7
Cook, stirring often, until the onion is very soft and golden brown, about 45 minutes.
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8
Set aside.
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9
Crack 3 eggs into a cold saute pan and add the remaining 1 tablespoon of butter.
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10
With a wooden spoon, stir the egg and butter mixture well, blending the yolks and whites to a uniform color.
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11
Do not stir vigorously: Whipping the eggs will ruin the consistency of the cooked eggs.
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12
Place the egg mixture over medium-high heat.
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13
Stir the eggs until the edges begin to curdle.
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14
Once the eggs start to coagulate, remove from the heat and stir the curds off the edges of the pan.
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15
Place the pan back on the heat and stir the eggs until theyre the consistency of a thick custard.
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16
Add the chives and season with salt to taste.
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17
(Seasoning has to occur at the very end or the salt will break down the proteins, resulting in watery eggs.)
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18
Transfer the scrambled eggs to a metal bowl.
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19
Split and toast the bun and spread the Sriracha mayo on both halves.
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20
Pile the scrambled eggs onto the bottom half.
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21
Add the slice of cheddar to a hot nonstick saute pan to melt it slightly, then arrange it on top of the eggs.
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22
Top with 1 tablespoon of the caramelized onions, cap with the bun top, and serve.
