A Fried Egg Sandwich


by: Barbie Cooking

A fried egg sandwich fills the void at any time of day quickly and pleasantly. They’re seldom seen anymore, though on a recent trip to the Florida Keys, I was surprised to find fried egg sandwiches on many cafe menus, usually adorned with cheese, bacon, ham, or tomatoes, smashed between pieces of insipid toast. While the extras can be great, it's the combination of crunchy toast and a slightly runny egg that is completely satisfying. If you’re in the mood, why not drink a sparkling wine? With bubbles and acidity that wrap around food and enliven your mouth, sparkling wines can be for every day, not just for special occasions.


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serves: 1

2 slices good-quality bread, such as whole wheat, sourdough, sturdy white, or semolina

2 teaspoons butter

2 eggs

sea salt and freshly ground pepper

Nutrition Facts
A Fried Egg Sandwich

Servings Per Recipe: 1

Amount per Serving

Calories: 333

  • Total Fat: 18 g
  •     Saturated Fat: 8.1 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 347.9 mg
  • Sodium: 457.4 mg
  • Total Carbs: 23.8 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 3.5 g
  • Protein: 18.4 g

how is this calculated?

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1.  Toast the bread. Melt 2 teaspoons butter in a small nonstick skillet. When it sizzles, crack your eggs into the pan, salt and pepper the top, and cook for a minute or so. Then turn the eggs and cook them on the second side until the yolks are as runny or firm as you like them. Slide them onto the toast, top with the second slice, cut in half, and serve.

Cooks' note:
And now for those extras:
- Lay thin slices of your favorite cheese over the hot toast. A sharp Cheddar is always good, but you might try something more adventurous, such as an aged goat, a Tuscan pecorino, or a slice of manchego.
- Add a sliced ripe tomato.
- Spread some pureed chipotle chile in adobo or some harissa over the toast it you go for heat and spice.
- For robust flavors other than chile, spread your toast with tapenade, Romesco Sauce, Chimichurri Sauce, or Marjoram Pesto.

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