The Perfect Fried Egg Sandwich

It's no exaggeration when we say this sandwich is the best of its kind. It starts with toasted artisan bread smeared with a tart lemon mayonnaise. We add piles of crisp bacon and sliced avocado, and finish with a tender fried egg.

Photo by Lisa M.
Adapted from cooking.scout.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cooking.scout.com

Ingredients

  • MAYONNAISE:

  • 1/3

    cup mayonnaise

  • 2

    teaspoons minced shallots

  • 1 1/2

    teaspoons lemon juice

  • 1

    teaspoon grated lemon peel

  • SANDWICHES:

  • 8

    slices artisan Italian bread (1/2 inch), toasted

  • 2

    tablespoons plus 2 teaspoons extra-virgin olive oil, divided

  • 1

    avocado, quartered, each quarter cut into 4 slices

  • 8

    slices bacon, cooked, halved crosswise*

  • 4

    eggs

  • 1/8

    teaspoon salt

  • Dash pepper

Directions

1. Combine all mayonnaise ingredients in small bowl. 2. Brush toasted bread with 2 tablespoons of the oil; spread with mayonnaise mixture. Top 4 of the bread slices with avocado and bacon. 3. Crack each egg into individual small cup. Heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat until warm. Slide eggs into skillet; sprinkle with salt and pepper. Cook until eggs begin to turn white, about 1 minute. Cover and cook an additional 1 1/2 to 2 minutes or until whites are firm but tender and yolks are creamy, adjusting heat if necessary. Place over bacon; top with remaining bread slices. TIP *To cook bacon in oven, place bacon strips on small rimmed baking sheet. Bake at 400°F. for 13 minutes or until browned and slightly crisp.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: