Thank you, Wolf Gourmet, for sponsoring today’s post and give-away(!)
Update 5/17: Contest is now closed.
Sometimes it’s hard to get started. Like today. All week I planned to share a fried egg sandwich and now the day is here and I am at my desk, hands poised on the keyboard, struggling for words. So, I’ll follow advice from Hemingway and start with one true sentence:
The nice folks at Wolf Gourmet sent me a toaster.
A Fried Egg Sandwich
And the toaster is beautiful, if such a thing is possible. Before it arrived, I didn’t give much thought to my old toaster. It had two slots and a dial on the front to set the toasting level. Which boiled down to two settings: barely golden or on the edge of burnt. Sometimes I used a dinner knife to retrieve my toast because as soon as it emerged it would retreat back into the toaster like it was too tired to hold itself up long enough for me to pluck it out. I didn’t think much about any of this until my new toaster arrived.
I’m a sucker for red knobs and my new toaster has two. Each controls the level of “toastiness” for two slices of bread each, the thickness of which doesn’t matter because the slots are extra wide. Slot-size was another thing I didn’t think about with my old toaster. I can welcome thick-sliced bagels into my life now. They’ll fit in this new toaster.
And so I made a fried egg sandwich with toasted bread, creamy herbed mayo, and crispy bacon. I popped two slices of bread in the toaster set to level “5”. I melted some butter in a pan and once it was hot and frothy, I slid an egg in and watched the edges turn white on contact with the hot butter. The egg snapped and bubbled for a few minutes until I flipped it, careful to not break the yolk, and cooked it a minute or so more. I pressed gently on the yolk, it was encased in a thin layer of white, and it jiggled with a delicate resistance. I transferred the egg to a cutting board and let it rest for a minute. The yolk firmed up enough to hold its shape, like a small water balloon.
Meanwhile, my new toaster was set to “warm”, a feature my old toaster didn’t have. My old toaster waited for no one, once the bread was toasted its work was done leaving the toast to go cold while I finished the eggs. This new toaster has a thoughtful warming feature. It understands that breakfast is not always well timed.
I slathered herbed mayonnaise on the two pieces of toast. A pile of spinach – the leaves stacked, rolled, and sliced into ribbons – followed by mayo. I placed the egg on the bed of spinach with slices of bacon on top. Another piece of toast finished the sandwich.
Holding my breath, I sliced the sandwich in half. As I pulled the slices apart a dribble of thick, golden yolk made its way toward the plate.
More Toast Recipes
A fried egg sandwich on toasted bread with bacon is perfect for breakfast, lunch, or dinner.
- 1 slice thick-cut bacon
- 1/2 tablespoon butter
- 2 slices country white bread
- 1 egg
- salt & pepper
- 2 tablespoons mayonnaise
- 1/2 teaspoon chopped fresh dill
- 6-8 baby spinach leaves, rolled together and sliced into ribbons
- Cook the bacon in a small frying pan until crispy. Transfer to a paper towel lined plate. Wipe the the pan to remove the fat, and melt a 1/2 tablespoon of butter in the pan over medium low heat. While the butter is melting, pop the bread in the toaster to toast.
- Once the butter is melted, add an egg to the pan. Cook the egg for a couple of minutes until the whites are mostly cooked through and opaque. Top the egg with a pinch of salt and pepper. Flip the egg over and cook it another minute or so until the white is cooked through. Transfer the egg to a cutting board or plate and let it sit while you prepare the sandwich.
- Mix the dill with the mayo and spread it on each slice of toast. Pile the spinach on one slice of toast. Place the egg on top. Top the egg with the bacon and the other piece of toast. Slice and serve.
- Serving Size: 1 sandwich
- Calories: 593
Keywords: fried egg sandwich
**** The Contest Is Closed****
Congratulations to the winner – Amy H.!
Wolf Gourmet Four Slice Toaster Giveaway
Open to anyone 18 years or older in the 50 United States with a valid US mailing address (no PO boxes). The winner will be randomly selected (via random number generator) on May 17th, 2017 and notified via email, so please be sure to include a valid email address. The winner will have 24 hours to respond and confirm their shipping address otherwise, a new winner will be randomly selected. Stay tuned… winner will be announced next week.
Happy Friday 🙂
This post was originally posted in 2010. The photos, text, and recipe have all been updated.