Fried Egg Sandwich

fried egg sandwich

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5 from 7 reviews

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
  • 68 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


  1. 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.
  2. Cook the bacon in a small non-stick pan over medium heat until crispy. Transfer it to a paper towel-lined plate.
  3. Wipe the pan to remove the fat, and melt a 1/2 tablespoon of butter in the pan over medium-low heat. 
  4. 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. 
  5. 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.