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.
BEST FRIED EGG SANDWICH
My boyfriend made it for me after a really hard day. Ever since then it has become a comfort food. This recipe has been passed down through his family.
Provided by Pwninghard
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 277, Fat 14.2, SaturatedFat 6.8, Cholesterol 206.2, Sodium 402.2, Carbohydrate 23.5, Fiber 3.8, Sugar 3.3, Protein 13.6
FRIED EGG SANDWICH
Provided by Claire Thomas : Food Network
Categories main-dish
Time 20m
Yield 1 serving
Number Of Ingredients 7
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.
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.
THE BEST FRIED-EGGPLANT SANDWICH
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
- Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
- In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
- Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
- Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams
FRIED EGG SANDWICH
Great comfort food! You can use any type of bread or cheese that you want for this quick and easy breakfast. Serve with fruit and juice and/or milk for a full breakfast.
Provided by Erica
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 28.2 g, Cholesterol 220.6 mg, Fat 23 g, Fiber 1.2 g, Protein 16.6 g, SaturatedFat 9.6 g, Sodium 969.8 mg, Sugar 4.5 g
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