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.
More Fancy Sandwiches to TryPrint
Fried Egg Sandwich
A fried egg sandwich on toasted bread with bacon is perfect for breakfast, lunch, or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 sandwich 1x
- Category: Sandwiches
- Method: Pan Fry
- Cuisine: American
- 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.
- 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
Post updated from the archives. First published in January 2010.