ULTIMATE FRIED EGG SANDWICH
This fried egg sandwich recipe will have your heart! Here's how to make an egg sandwich you'll want to eat for breakfast, lunch and dinner.
Provided by Sonja Overhiser
Categories Main Dish
Time 8m
Number Of Ingredients 10
Steps:
- In a small bowl, mix together mayonnaise, hot sauce, and smoked paprika. (Or substitute Special Sauce or Russian Dressing for Big Mac-style flavors.)
- Slice the tomato into large slices and sprinkle with a little kosher salt. Tear the romaine leaves in half. Toast the bread.
- In a large skillet, melt the butter over medium low heat. Add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the whites are firm but the yolk is still runny (do not flip).
- To serve, top one bread slice with lettuce, tomato, a pinch of kosher salt, avocado, and egg. Slather the top slice of bread with smoky mayo and place it on top of the sandwich.
CAJUN EGG SANDWICH
Change up your next fried egg sandwich by giving it some Cajun flair.
Provided by Soup Loving Nicole
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Whisk mayonnaise and Cajun seasoning together in a small bowl until smooth. Spread over both slices of toasted bread.
- Place andouille sausage in a skillet, cut-side down. Cook over medium-high heat for 2 minutes. Flip and cook for 2 minutes more. Transfer andouille to one slice of bread, leaving a small space in between the halves as a "raft" to hold the egg in place.
- Heat oil in the same skillet for 1 minute over medium heat. Crack egg into the skillet and let cook undisturbed for 3 minutes. Flip with a spatula and cook for 2 minutes more. Place fried egg on top of the andouille and cover with the second slice of bread.
Nutrition Facts : Calories 613.8 calories, Carbohydrate 26.2 g, Cholesterol 223.7 mg, Fat 47.6 g, Fiber 4 g, Protein 20.6 g, SaturatedFat 11.2 g, Sodium 1163.6 mg, Sugar 3.7 g
EGG, SAUSAGE AND CHEESE BREAKFAST SANDWICH
Breakfast in a bun? Why not! This recipe has all the usual suspects - eggs, sausage, cheese - plus a little spice to kick your morning into high gear.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Toast buns until golden brown.
- Cook sausage patties in a skillet over medium heat until brown.
- While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
- In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
- Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
- Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
- Serve while warm.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 26.6 g, Cholesterol 427.4 mg, Fat 49.1 g, Fiber 1.1 g, Protein 29.7 g, SaturatedFat 13.9 g, Sodium 880.2 mg, Sugar 1.6 g
FRIED EGG AND SAUSAGE SANDWICH
I recently started having gallbladder problems and so have had to cut way back on meats and cheeses. This recipe is one I kind of invented. My toddler and I enjoy these for lunch, but they might also be good for breakfast. (Makes 2 sandwiches)
Provided by rarambo
Categories Breakfast
Time 15m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- Toast the Bread.
- Spread the ranch dressing on one side of two slices of toasted bread.
- Fry each egg. You can fry it however you like. I use a tiny amount of butter just to keep the egg from sticking and I like my eggs done over easy with runny yolks (which is great when it soaks into the dry toast). But if you are concerned about making sure the egg is cooked through then scramble them.
- Put the eggs on the toasted bread while it's still warm and quickly put the cheese on it so it melts. When I make this I have to cook one egg at a time, but if you have a large skillet and are skillful at frying eggs you might be able to cook 2 at once.
- Put the chopped sausage in the skillet to heat it up (or brown it if you haven't already).
- Divide the chopped sausage over each sandwich. Since it's warm it should melt into the cheese so try to spread it evenly over the sandwich too.
- Add the second slice of toast.
- Cut the sandwich in half. You may have ot let it cool before you eat it. For my toddler I cut half of one sandwich up into cubes and she eats it with her fingers. Since the sausage is cut small and the egg is mushy she can eat it with just her 5 front teeth. YUM!
Nutrition Facts : Calories 227.6, Fat 18.5, SaturatedFat 8.7, Cholesterol 243.5, Sodium 456.1, Carbohydrate 4.6, Fiber 0.1, Sugar 0.9, Protein 10.7
SAUSAGE AND EGG SANDWICH
Categories Sandwich Cheese Egg Pork Breakfast Brunch Fry Kid-Friendly Quick & Easy New Year's Day Sausage Winter Swiss Cheese Gourmet Small Plates
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Butter bread slices and arrange 2, buttered sides down, on a large plate.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook patties, pressing with a spatula to flatten, until golden brown and cooked through, about 2 minutes on each side. Transfer to paper towels to drain briefly, then arrange 2 patties side by side on each plated bread slice. Top with cheese.
- Fry eggs in fat remaining in skillet over moderate heat, seasoning with salt and pepper, until whites are barely set, about 1 1/2 minutes. Flip eggs with spatula and cook until whites are set and yolks are just set but still soft, 45 seconds to 1 minute more.
- Carefully transfer eggs to sandwiches, topping each patty with an egg. Cover with remaining 2 bread slices, buttered sides up. Wipe out skillet.
- Carefully transfer sandwiches to skillet and cook over moderate heat, turning carefully once, until golden, 2 to 4 minutes total. Halve sandwiches.
EMERIL'S FAVORITE FRIED EGG SANDWICH
Provided by Food Network
Yield 1 serving
Number Of Ingredients 7
Steps:
- Spread 1/2 tablespoon of the butter on 1 side of each slice of bread (3/4 teaspoon butter per slice).
- Heat a large skillet over medium heat and add the buttered slices, buttered side down. Push the bread to the side of the pan and add the remaining 1/2 tablespoon butter to the other side. Add the ham and egg to the buttered side of the pan, and season the egg lightly with salt and pepper. Using a spatula, pierce the egg yolk so that it runs. Cook until the egg begins to firm and the ham browns, about 30 seconds.
- Using the spatula, flip both the ham and the egg and cook for 30 seconds. Stack the ham and egg on 1 unbuttered side of the toast and top with the other slice, buttered side up.
- Place the egg sandwich on a plate. If desired, top with grated cheese or other toppings, and serve immediately.
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