Simple & Delicious Egg Sandwich Recipe

Make sauce

In a small bowl, combine 2 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon sweet pickle relish, 1/2 teaspoon lemon juice, 1 teaspoon hot sauce (optional) and 1/4 teaspoon paprika. Whisk until smooth. Taste and adjust seasoning—add a pinch of salt if needed. Set sauce aside in refrigerator while preparing sandwich.

Prepare bacon (if not pre-cooked)

If bacon isn't cooked yet: heat a skillet over medium heat. Add bacon and cook 3–5 minutes per side until crisp to your liking. Transfer to a paper towel-lined plate to drain. Proceed once bacon is ready.

Toast roll

Slice the artisan roll in half. Spread about 1/2 teaspoon unsalted butter on each cut face. Place cut sides down in a medium skillet over medium heat and toast 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Cook egg

Wipe skillet clean and return to medium-low heat. Add remaining 1/2 teaspoon butter (or use oil) and let melt. Crack the large egg into a small bowl (to check for shells) then gently slide into skillet. Season egg with 1 teaspoon salt and 1/4 teaspoon black pepper. For a slightly runny yolk, cook for 2–3 minutes until whites set; for a fully set yolk, cover skillet with a lid and cook additional 1–2 minutes. If you prefer, cook over-easy by flipping gently after whites set and cooking 20–30 seconds more.

Assemble sandwich

Spread about 1 tablespoon of the secret sauce on the bottom half of the toasted roll and about 1 teaspoon on the top half. Place the cooked egg on the bottom half, top the egg with 1 slice cheddar cheese so it begins to melt, then add 2 slices cooked bacon. Cap with the top roll. Press gently to meld ingredients and let cheese soften from residual heat for 30 seconds.

Serve

Cut sandwich in half if desired and serve immediately. Offer extra secret sauce and hot sauce at the side. Leftover sauce keeps refrigerated up to 5 days.