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.
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