The Perfect Fried Egg Sandwich

By garciamoss

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.

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

Details

Adapted from cooking.scout.com

Preparation

Step 1

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.