Best Fried Egg Sandwiches Recipes

GRILLED CHEESE AND FRIED EGG SANDWICHES

Steps:

• Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
• Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.
• Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.

BACON AND FRIED EGG SANDWICHES

Steps:

• Spread cut sides of focaccia with honey mustard. Arrange bottom halves on 2 plates. Cook bacon slices in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towel and drain briefly; arrange bacon slices atop focaccia bottoms.
• Pour drippings from skillet; melt butter in same skillet over medium-high heat until foamy. Crack eggs into skillet. Cover and cook eggs to desired doneness; sprinkle with salt and pepper. Using spatula, transfer 1 egg to each focaccia bottom. Place arugula on each, then cover with focaccia top.

FRIED EGG SANDWICHES

Steps:

• Spread one side of each slice of toast with honey mustard.
• In a large skillet, cook bacon until crisp; drain on paper towels; crumble and set aside.
• Pour drippings from skillet.
• Over medium-high heat,melt butter in same skillet.
• Crack eggs and let raw egg drop into skillet (I can fry 4 eggs in my skillet, just depends on the size skillet you are using--may have to do this in two batches).
• Cook until desired doneness, turning once (I like the yolks firm).
• Sprinkle with salt and pepper.
• Using a spatula, place each egg on a slice of toast.
• Sprinkle bacon evenly on top of eggs.
• Top with remaining toast slices to make sandwiches.

OPEN-FACED SANDWICHES WITH RICOTTA, ARUGULA, AND FRIED EGG

Steps:

• Preheat broiler.
• Coat both sides of bread with cooking spray; broil 2 minutes on each side or until lightly toasted.
• Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt (if using), 1/4 teaspoon pepper; toss gently & pinch of crushed red pepper flakes.
• Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat.
• Crack eggs into pan; cook 2 minutes.
• Cover and cook an additional 2 minutes or until whites are set.
• Remove from heat.
• Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices.
• Divide salad and eggs evenly over bread.
• Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.

OPEN-FACED FRIED EGG SANDWICHES

Steps:

• To make the salad dressing, whisk together the vinegar, mayonnaise, and mustards in a medium bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
• For the sandwich, melt the butter in a large nonstick sauté pan over medium heat and carefully crack the eggs into the pan. Season with salt and pepper and cook until the whites are completely firm, about 2 minutes. Carefully flip the eggs over and cook for 30 seconds longer.
• Heat the canola oil on a cast-iron griddle or pan until it begins to shimmer. Cook the ham until light golden brown, about 1 minute per side. Transfer to a plate lined with paper towels.
• Toast the bread on the hot griddle until light golden brown, about 30 seconds per side. Remove from the griddle and brush the top sides with the olive oil and season with salt and pepper.
• Cook the tomatoes on the hot griddle until light golden brown and just warmed through, about 20 seconds per side.
• Top the bread slices with a few slices of the ham, an egg, and 2 tomato halves. Toss the frisée in the dressing, season with salt and pepper, and place on top.

FRIED-EGG-TOPPED SANDWICHES

Steps:

• Cut bread slices into 8 rounds with a 3 3/4-inch cookie cutter. Top half with a few slices of cheese; sprinkle with oregano, salt, and pepper. Place remaining bread rounds on top; press gently to adhere.
• In a small bowl, whisk together the milk and 2 eggs. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Dip sandwiches, one at a time, into egg mixture, letting excess drip back into bowl; transfer to skillet. Cook until golden and cheese has melted, about 2 minutes per side. Transfer to serving plates.
• Wipe skillet with a paper towel. Heat remaining 2 tablespoons oil. Crack remaining 4 eggs into skillet, one at a time. Fry until whites are just set, about 2 minutes. Carefully place an egg on each sandwich. Season with salt and pepper; garnish with oregano, and serve.

FRIED EGG SANDWICHES WITH PANCETTA AND ARUGULA

Steps:

• Toast bread; butter lightly. Heat heavy large nonstick skillet over medium-high heat. Cook pancetta over medium heat until crisp. Transfer to paper towels to drain. Crack eggs into drippings in same skillet, keeping yolks whole. Cook until edges are opaque and whites are nearly set, about 3 minutes. Carefully turn eggs over. Cook until whites are set, about 1 minute. Put each egg on slice of toast. Add arugula to same skillet. Cook until just beginning to wilt, about 30 seconds. Top eggs with cheese, then pancetta and arugula. Top with remaining slices of toast and serve.

FRIED EGG SANDWICHES WITH PANCETTA AND ARUGULA

Steps:

• Toast bread; butter lightly.
• Heat heavy large non-stick skillet over medium-high heat.
• Cook pancetta over medium heat until crisp.
• Transfer to paper towels and drain.
• Crack eggs into drippings in same skillet, keeping yolks whole.
• Cook until edges are opaque and whites are nearly set, about 3 minutes.
• Carefully turn eggs over.
• Cook until whites are set, about 1 minute.
• Put each egg on slice of toast.
• Add arugula to same skillet.
• Cook until just beginning to wilt, about 30 seconds.
• Top eggs with cheese, then pancetta and arugula.
• Top with remaining slices of toast and serve.

OPEN-FACED SANDWICHES WITH RICOTTA, ARUGULA, AND FRIED EGG

Steps:

• Preheat broiler.
• Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
• Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
• Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.
• Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.

OPEN-FACED SANDWICHES WITH RICOTTA, ARUGULA, AND FRIED EGG

Steps:

• 1. Preheat broiler. 2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted. 3. Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently. 4. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat. 5. Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper