Sausage, Egg & Fried Tomato Sandwich


by: Lacycakes

Cornmeal fried ripe tomato topped with sausage & fried egg. The runny yolk adds just enough to not need condiments. Versatile breakfast sandwich for any time of the day.


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serves: 4

For the fried tomato:

1 tomato, sliced 1/4″ thick

1/2 cup flour

1 egg, beaten

1/2 cup corn meal

4 sausage patties

4 eggs

12 leaves fresh parsley washed

4 potato slider rolls

Nutrition Facts
Sausage, Egg & Fried Tomato Sandwich

Servings Per Recipe: 4

Amount per Serving

Calories: 397

  • Total Fat: 10.6 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 205.4 mg
  • Sodium: 552.7 mg
  • Total Carbs: 50.4 g
  •     Dietary Fiber: 4.6 g
  •     Sugars: 4.9 g
  • Protein: 24.2 g

how is this calculated?

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1.  In a sauté pan heat 2-3 tablespoons canola oil.

2.  Toast your potato slider rolls.

3.  Dredge the tomato slices in flour (dusting off any excess), then egg, then finally coating it in corn meal and placing in the hot sauté pan. Brown each side of the tomato, about 3 minutes on both sides or until a crispy golden brown. Place one on top of each bottom of slider roll.

4.  Rinse sauté pan, add sausage patties and brown over medium heat until cooked through fully, flipping half way through. About 4 minutes per side. Place cooked sausage patties on top of fried tomato.

5.  In same pan, without wiping clean, fry each egg until whites are no longer translucent but yolks are still runny. Place fried egg on top of sausage patty.

6.  Place about 3 parsley leaves on top of the egg and then top with other half of potato roll. Serve hot.

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