Fried Egg Sandwich
A quick breakfast, lunch or light dinner that’s great on rye bread, French bread or whatever is on hand. Pierce the yolk when cooking the egg to make it lie flatter on the sandwich. Baste the outside of each bread slice with Blue Plate Mayonnaise before placing in the skillet and the bread will come out beautifully browned, crispy and more flavorful. That’s the good stuff!
Prep Time:
10 mins.
Cook Time:
2 mins.
Yield:
1 sandwich
Ingredients
- ½ teaspoon butter
- 1 large egg
- Salt and freshly ground black pepper to taste
- 2 slices bread, toasted if desired
- 1 tablespoon Blue Plate® Mayonnaise, or more to taste
- 1 or 2 tomato slices
- 1 or 2 large lettuce leaves
Directions
- Melt butter in a small nonstick skillet over medium heat. Add egg. If desired, pierce the yolk with the tip of a knife.
- After 1 minute, flip egg. Lightly salt and pepper the second side. After 30 seconds or so, the egg will be set but still soft. Continue cooking if a harder egg is desired. Turn off heat and keep warm in the pan.
- Spread mayonnaise on both sides of bread slices. Transfer egg to one slice, layer tomato and lettuce on the second.
- Assemble the sandwich and skillet cook each side until bread is browned and crispy.
- Slice in half and serve immediately.
