A fancy fried egg sandwich with crispy bacon, spinach, herb mayo, and a perfectly cooked fried egg. Make it for breakfast, lunch, or dinner!
A Fried Egg Sandwich
This isn’t the fried egg sandwich of my childhood which was usually a simple fried egg on white bread with a slather of mayo or miracle whip. No, this is my fancy fried egg sandwich – grown-up, if you will – that is more of a cross of that the simple childhood one and a BLT. So, maybe I should have called it a BLE?
It’s all about the egg with this one and I like to cook it just until the whites are set, but the yolk is still a little runny. So, here’s how I give a fried egg sandwich a fancy twist:
- Mix the mayo with the fresh dill. Roll the baby spinach leaves up and slice them into ribbons. Toast the bread.
- Cook the bacon in a small non-stick skillet until crispy. Take it out and set it aside.
- You can cook the egg in the bacon fat or wipe the skillet and melt butter instead. I usually go the butter route.
- Once the butter is melted, crack in the egg and cook it on one side until the white is set around the edges. Sprinkle a little salt and pepper over the top.
- Gently flip the egg over and cook it until the whites are set but the yolk is still runny (or cook it longer if you like it firmer).
- Spread the mayo on the toast, add a pile of spinach, the bacon slices and top with the egg. Finish it off with the other piece of toast.
- Use a serrated knife to slice the sandwich in half – on the diagonal if you’re feeling fancy, straight across if you’re feeling basic.
Is it a little high maintenance? Sure. It’s it worth it? YES. It’s a 30-minute sandwich that is worth the effort. I promise.
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A fried egg sandwich on toasted bread with bacon is perfect for breakfast, lunch, or dinner.
- 2 slices country white bread
- 2 tablespoons mayonnaise
- 1/2 teaspoon chopped fresh dill
- 6–8 baby spinach leaves, rolled together and sliced into ribbons
- 1 slice thick-cut bacon
- 1/2 tablespoon unsalted butter
- 1 egg
- 1 pinch each of salt and pepper
- Toast the bread. While it toasts, mix the dill with the mayo in a small bowl and set it aside. Once the bread is toasted, spread the mayo on one slice and top it with the spinach.
- Cook the bacon in a small non-stick pan over medium heat until crispy. Transfer it to a paper towel-lined plate.
- Wipe the pan to remove the fat, and melt a 1/2 tablespoon of butter in the pan over medium-low heat.
- Add the egg to the pan. Cook the egg for a couple of minutes until the whites are cooked around the edges. Top the egg with a pinch of salt and pepper. Carefully, turn the egg over and cook it until the white is cooked through.
- Place the cooked bacon on the spinach and top it with the egg. Top it with the other piece of toast and use a serrated knife to slice the sandwich in half to serve.
- Category: Sandwiches
- Method: Pan Fry
- Cuisine: American
- Serving Size: 1 sandwich
- Calories: 521
- Sugar: 3.7g
- Sodium: 886.9mg
- Fat: 37.2g
- Saturated Fat: 10.2g
- Unsaturated Fat: 25.4g
- Trans Fat: 0.1g
- Carbohydrates: 30g
- Fiber: 1.8g
- Protein: 16g
- Cholesterol: 224.2mg
Keywords: fried egg sandwich, gourmet fried egg sandwich
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.
Post updated from the archives. First published in January 2010.