Fried Egg Sandwich Recipe

Sandwich

1. 1

   Prep

   Bring ingredients to hand. Slice tomato and lay out spinach/lettuce. Separate bread slices and spread mayonnaise on one side of one slice; set aside.

2. 2

   Heat pan and toast bread

   Place a nonstick or cast-iron skillet over medium heat. Add 1/2 tbs butter and let it melt and foam. Place both bread slices butter-side-down in the pan and toast until golden and crisp, about 1–1.5 minutes per side. Remove toasted bread and keep warm.

3. 3

   Fry eggs

   Wipe pan if needed, then add 1 tsp vegetable oil and remaining 1/2 tbs butter over medium heat. Crack both eggs into a small bowl (or crack directly into pan spaced apart). Reduce heat to medium-low. Season eggs with 1/4 tsp salt and 1/8 tsp black pepper. For sunny-side-up: cook undisturbed until whites are set but yolks still runny, 2.5–3 minutes. For over-easy: cook until whites set (~2 minutes), gently flip with a spatula and cook 15–20 seconds more. If you prefer the yolks cooked through, cover the pan for 30–45 seconds after flipping.

4. 4

   Assemble sandwich

   Place one toasted bread slice mayo-side-up. Layer spinach/lettuce, tomato slices, and folded fried eggs. Top eggs with sliced cheddar so it melts slightly from residual heat. Sprinkle remaining 3/4 tsp salt and 1/8 tsp black pepper across tomato/eggs if desired (adjust to taste) and add hot sauce if using. Place second toasted bread slice on top, buttered side out.

5. 5

   Finish and serve

   Press sandwich gently, slice in half if desired, and serve immediately while warm. Optionally serve with ketchup or extra hot sauce on the side.