Best Fried Egg Sandwich Recipes

FRIED EGG SANDWICH

Steps:

• In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg.
• After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

BEST FRIED EGG SANDWICH

Steps:

• Place a small pan on a burner.
• Add the butter and heat on medium high heat. (Make sure not to heat the pan on high, or else the egg will turn rubbery.).
• After the butter has melted, crack the egg in the pan.
• Let sit for about a minute.
• Pop the yolk.
• Sprinkle with salt and pepper.
• When egg is set, flip over and cook other side.
• Cook egg to your liking.
• Meanwhile, spread mayonaise on bread and place cheese.
• Place the cooked egg on top of the cheese, so it will melt.
• Top with other slice of bread.
• Enjoy!

FRIED EGG SANDWICH

Steps:

• Combine the ketchup and chipotle and spread on the inside of each piece of bread. Place the cheese between the bread at an angle so that the edges hangover the sides of the bread. Butter the outside of one bread slice with half the butter. Heat a skillet over medium heat. Press the sandwich on, buttered-side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side (which is facing up) with the remaining butter and flip. Cook until golden brown and the cheese is gooey, this should all take 3 to 4 minutes. Remove the sandwich from the heat and hold.
• Meanwhile, in a pan over medium heat, cook the bacon until barely crisp, about 5 minutes. Flip the bacon, pushing the two pieces next to each other to form a square. Crack the egg on top, cooking into the bacon. Continue cooking until the egg is set, about 5 minutes. Open up the sandwich (use a spoon to help pull apart the bread) and slide in the eggs and bacon. Close up, slice and enjoy.

CROQUE-MADAME, SAUCE MORNAY (GRILLED HAM AND CHEESE SANDWICH WITH A FRIED EGG AND MORNAY SAUCE)

Steps:

• Preheat the oven to 375 degrees F.
• Lay out the bread slices. Divide the ham among them, making sure it doesn't extend over the edges of the bread. Place the cheese over the ham. If the cheese is larger than the bread, bend it over to fit.
• Heat 2 large ovenproof nonstick pans or griddles over medium heat. (If you have only 1 large pan, make 2 sandwiches and keep them warm in the oven while you make the second batch.) Add 1 tablespoon of the butter to each pan. When it has melted, add half the bread, cheese-side up to each pan and cook for 1 to 2 minutes, or until the bottoms are golden brown. Transfer the pans to the oven for 2 to 3 minutes to melt the cheese.
• Meanwhile, melt the remaining 1 tablespoon of butter in a large ovenproof skillet and fry the eggs. Cook the eggs until the bottoms are set, then place the skillet in the oven for a minute to set the top of the whites. (We cook the eggs in 4 to 5-inch individual skillets.)
• When the cheese is melted, remove the sandwiches from the oven. Place 2 slices together to make each sandwich and put each sandwich on a serving plate. Place an egg on top of each sandwich. Pour about 1/4 cup of the sauce over the white of each egg, leaving the yolk uncovered. Grind black pepper over each egg and garnish the eggs with a diagonal sprinkling of chopped parsley. Serve with frites, if desired.
• Combine the water and yeast in a small bowl. Let stand for 10 minutes, then stir until the yeast is completely dissolved. Set aside.
• Sift together the flours, sugar, and salt into the bowl of a stand mixer fitted with the dough hook. Add the eggs and beat for 1 minute at low speed, scraping down the sides of the bowl with a rubber spatula as needed. Slowly add the dissolved yeast and continue beating at low speed for 5 minutes. Stop the machine, scrape any dough off the hook, and beat for another 5 minutes.
• Add about one-quarter of the butter cubes at a time, beating for about 1 minute after each addition. Once all the butter has been added, beat for 10 minutes more.
• Place the dough in a large floured bowl and cover with plastic wrap. Set aside in a warm place until doubled in size, about 3 hours.
• Turn the dough out onto a generously floured work surface and gently work the air bubbles out by folding the dough over several times while lightly pressing down on it.
• Return the dough to the bowl, cover with plastic wrap, and refrigerate overnight.
• The dough is now ready to shape or use in another recipe. Generously butter two 8 1/2 by 4 1/2-inch loaf pans. Turn the dough out onto a floured work surface. With floured hands, divide the dough in half and shape it into two rectangles that fit in the loaf pans. Place the dough in the pans.
• Let the dough rise uncovered in a warm place until it is about 1/2-inch above the top of the pans, about 3 hours.
• Preheat the oven to 350 degrees F.
• Bake the brioche in the center of the oven until it is well browned on top and sounds hollow when tapped on the bottom, 35 to 40 minutes. Remove the brioche from the oven and immediately turn out onto a wire rack.
• If serving immediately, let the breads cool for 10 minutes, then slice. If serving within a few hours, wrap the hot bread in aluminum foil and set aside at room temperature until ready to use. To freeze, wrap the hot bread in foil and promptly freeze. The bread can be kept frozen for up to 1 month; when ready to use, reheat (without thawing and still wrapped in the foil) in a 250 degree F oven until heated through, 20 to 25 minutes.
• If using the brioche for croutons, let sit at room temperature uncovered to dry for a day.
• Melt the butter in a medium heavy saucepan set on a diffuser over medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, for 2 to 3 minutes, or until the onion is translucent. Sprinkle in the flour and cook for about 3 minutes, stirring constantly so that the roux doesn't burn or color. Whisking constantly, add the milk and cream and whisk until fully incorporated. Bring to a simmer, whisking, then add the bay leaf, peppercorns, and cloves. Move the pan to 1 side of the diffuser, away from direct heat to avoid scorching, and bring back to a gentle simmer. Adjust the heat to maintain a gentle simmer and cook, whisking occasionally, reaching into the corners of the pan, for about 30 minutes. (If the sauce does begin to scorch, pour it into a clean pan--don't scrape the bottom of the pan--and continue.)
• Remove the sauce from the heat and season to taste with salt, a grating of nutmeg, and a pinch of white pepper. Strain the sauce, add the cheese, and whisk to melt. Use immediately, or place in a storage container, press a piece of plastic wrap against the surface to keep a skin from forming, and refrigerate for up to a week. If the sauce is too thick after refrigeration, it can be thinned with a little heavy cream.

BLT FRIED EGG-AND-CHEESE SANDWICH

Steps:

• In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
• Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
• In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.

GRILLED FRIED EGG, BOLOGNA AND CHEESE SANDWICH

Steps:

• Prep:.
• Slit the bologna in 4 places alond the side to 1/2 to middle (like a pinwheel) to prevent it from curling when fried.
• Mayo one side of 2 slices of bread (I prefer to grill with mayo -- browns better than butter -- a trick I learned from a diner).
• Add small pat of butter to grease a non-stick frying pan on medium. Add the bologna. Fry to your liking turning frequently as not to burn. Transfer to one piece of your bread on the un-mayo side.
• Fry an egg. You will have plenty of grease to fry it inches Poke yolk. Flip. Add a slice of cheese to cooked side. Fry it through. Transfer to on top of bologna.
• Put other slice of bread over. Mayo side out. Transfer to fry pan. Grill it like you would a grilled cheese sandwich. I put Frank's Red Hot cayanne pepper sauce as a condiment. (milder than Tabasco) -- use whatever condiment you want or leave it plain! Super YUMMY!

FRIED EGG AND SAUSAGE SANDWICH

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!

CAJUN FRIED EGG SANDWICH

Steps:

• Melt butter in a skillet over medium-low heat. Crack egg into the skillet and cook until egg is white on the bottom layer and is firm enough to flip, 2 to 3 minutes. Flip egg, trying not to crack the yolk. Place Cheddar cheese on top of egg and cook until cheese is melted and egg is cooked to desired doneness, 2 to 5 minutes.
• Spread mayonnaise, mustard, and ketchup into both bread slices and season with Cajun seasoning and hot pepper sauce. Add lettuce and tomato to 1 bread slice; top with egg-cheese. Sprinkle more Cajun seasoning on egg. Pour any remaining butter from skillet over egg and top with second piece of bread, creating a sandwich.

FRIED SCRAPPLE AND EGG SANDWICH

Steps:

• Dredge the scrapple in the instant flour and sprinkle lightly with salt and pepper. Heat the butter in a saute pan or skillet over medium heat and gently brown the scrapple on each side, about 3 minutes. Remove the scrapple from the pan and place on a paper-towel-lined tray. Top with the American cheese and allow to slowly melt on top for about 2 minutes. Discard the butter and wipe the pan. Fry the eggs sunny side up in fresh butter and sprinkle with salt and pepper. Arrange the eggs over the slices of scrapple and cheese. Layer the scrapple, egg and cheese between 2 pieces of soft white bread, making 4 sandwiches total. Enjoy paired with freshly squeezed OJ. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Ease of preparation easy

SIMPLE FRIED EGG SANDWICH

Steps:

• Crack the egg in a lightly buttered frying pan on medium heat.
• Break the yolk and cook on one side then flip and fry on the other side.
• Salt and pepper to taste.
• Turn off heat.
• Place the slice of cheese on top and melt slightly.
• Meanwhile toast the bun as you like.
• Spread the mustard on one or both sides of the bun and place the egg between them.
• Makes a nice snack or light lunch with some raw veggies or salad on the side.

STRAMMER MAX (GERMAN OPEN-FACE SANDWICH WITH HAM, CHEESE, AND FRIED EGG)

Steps:

• Butter the bread with 1 tablespoon butter and place on a large serving plate.
• Heat a skillet over medium heat. Fry ham lightly, 3 to 4 minutes. Cover with Gruyere cheese and melt, 1 to 2 minutes more. Set aside and keep warm.
• Heat remaining butter in another skillet over medium heat. Add egg and cook until white is set, about 3 minutes. Flip carefully and cook until set but yolk is still runny, 1 minute more.
• Cover the bread with ham and cheese and top with the egg. Sprinkle with parsley, salt, and pepper.

FRIED EGG & CHEESE SANDWICH

Steps:

• Heat the butter in a medium-sized non-stick frying pan over medium high heat.
• When it's very hot, crack one egg on one side of the pan and one egg on the other side of the pan.
• Try to keep them from running into each other so that they can be flipped individually.
• CRUCIAL: Poke the yolks with the eggshell (or a fork) so that they run into the whites.
• Sprinkle salt and pepper on the eggs.
• When eggs have set (edges seem firm), flip carefully.
• I usually end up flipping them a few times to make sure the yolk is thoroughly cooked (it's okay if it's a little soft inside but not runny).
• When almost done, top each egg with a piece of cheese and cover with a lid until melty--watch closely.
• Spread mayo on each slice of toast, top with eggs, and put together.

RED PEPPER, ARUGULA, FRIED EGG SANDWICH

Steps:

• Preheat oven to 450 degrees F. On a baking sheet roast red bell peppers until blackened on all sides. Remove from oven, allow to cool, remove peel and seeds, roughly chop. Set aside.
• Spread approximately 1-ounce of cream cheese on each slice of bread. Top with chopped peppers, a few leaves of arugula, one fried egg each. Garnish with a sprinkle of sweet paprika.

FRIED EGG AND BOLOGNA SANDWICH

Steps:

• Melt a pat of butter in a fry pan and fry the bologna till golden.
• Remove the bologna and fry the egg (break the yolk, if you wish) in the same pan.
• Slice open the kaiser roll and place the cooked bologna slice on the roll.
• When you have flipped the egg and its near done, place the slice of cheese on top till melted. Remove and place on top of bologna and top with the other half of bun. Enjoy!

EMERIL'S FAVORITE FRIED EGG SANDWICH

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.

FRIED EGG SANDWICH

Steps:

• Heat the drippings in a wide flat-bottomed skillet until they spit and smoke. Break in the eggs. They will immediately bubble around the edges, making then crisp. Break their yolks with a fork and swirl them around, so that they are scattered fairly evenly through the whites. This will cook very quickly and the eggs should be tough. Either push them to one side of the pan or remove them, and fry bread in the drippings for each sandwich, two slices an egg. Fry on one side only. Sandwich egg between bread slices. Wrap them in waxed paper.

FRIED SALAMI & EGG SANDWICH

Steps:

• Spread mustard onto bottom half of bagel.
• Cook salami in single layer in nonstick skillet on medium heat 4 min. or until edges are lightly browned, turning occasionally. Place on bottom half of bagel.
• Add egg to skillet; cook 3 to 5 min. or until white is firm and yolk is cooked to desired doneness. Place over salami; cover with Singles and top of bagel.

BLT FRIED EGG-AND-CHEESE SANDWICH

Steps:

• 1. In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain. 2. Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce. 3. In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.

FRIED EGG SANDWICH WITH CANADIAN BACON AND MUSTARD GREENS

Steps:

• In a mixing bowl, combine horseradish ingredients together and season to taste with pepper.
• Trim mustard greens of any tough stems. Wash and dry. Roll leaves into a tight, long cylinder and cut across roll in 1/4-inch slices. Melt butter in a saute pan over high heat. Saute greens with salt and pepper just until wilted, about 2 to 3 minutes. Remove from pan and reserve.
• Lower heat and add bacon to pan. Cook bacon until heated through, about 1 minute per side.
• Assemble sandwiches: Toast 12 pieces of potato bread and spread 6 with Horseradish and Mustard and Mayonnaise. Cover the 6 coated pieces of toast with mustard greens, bacon, and thinly sliced tomatoes. Melt butter in a large skillet over moderate heat. Fry eggs until yolks are just set, about 1 minute per side. Set each egg atop a plain piece of toast. Place egg covered piece on top of tomato to form a sandwich. Slice in half and serve with cole slaw, olives and French fries.

FRIED EGG, BACON & CHEESE SANDWICH

Steps:

• Heat griddle and add bacon.
• After bacon is cooked on one side, flip it over.
• Add egg to griddle, fry hard on both sides. sprinkle with garlic salt.
• Toast bread in toaster.
• remove toast and spead mayo on one side of each piece.
• add cheese slice, bacon, and egg.
• Enjoy.