Fried Egg Sandwich (1 of 1)Recently I became obsessed with making the perfect fried egg sandwich. I asked everyone for his or her ideal recipe — of course everyone had a slightly different answer. Ultimately and happily I settled on this combination but you might also enjoy adding steamed spinach, roasted peppers, mayonnaise, mustard, tapenade or bacon. We used Cheddar and jalapeño bread from the farmer’s market but assuming you can’t find that (good assumption, right?), you can use sourdough, Challah, French bread, even English muffins. You might like to serve these sandwiches for breakfast, brunch or dinner with orange slices and turkey bacon.

Frying an egg is a basic kitchen skill to teach your children so you may want to ask them to help you prepare this recipe. If you don’t like sunny side up eggs or runny yolks, cook them a bit longer or flip them gently and cook for 1 – 2 more minutes so the yolks cook through (over easy).

You might also enjoy these delicious egg sandwiches:

egg-muffin-sandwich Egg muffin sandwiches from KE contributor Alice Currah

Monica Bhide's Egg Sandwich Indian Express Fried Egg, Cheese and Chili Sauce Sandwiches from food writer and cookbook author Monica Bhide

Simple Bites Avocado Egg Salad Lettuce WrapsAvocado Egg Salad Lettuce Wraps from Aimee Wimbush Borque of Simple Bites

Recipe: Fried Egg and Avocado Sandwiches

  • Prep Time: 15 min(s)
  • Servings: 4

This lucious and rich-tasting dish warm egg sandwich comes together in only a few minutes.


    • 8 slices sourdough bread, French bread or your favorite bread
    • 4 eggs
    • 4 tsp. extra virgin olive oil
    • 4 Tbsp. shredded Monterey Jack or Cheddar cheese, or use shaved pecorino
    • 1 avocado, thinly sliced, or use guacamole
    • dash of hot pepper sauce (such as Tabasco), or Sriracha sauce (optional)


    Toast the bread until it’s golden and crispy. Spray a small bowl with nonstick cooking spray and gently crack an egg into it. Meanwhile, heat a large cast iron or other heavy skillet over medium-low heat. When it is hot, add the oil and swirl it around to distribute it evenly. When the oil is hot, gently pour in the egg and repeat with the remaining eggs, cracking them into the bowl first so you can add them gently to the pan (to avoid the yolks cracking and the whites spreading too much). Cover the pan for 3 minutes until the whites are opaque throughout. Top each egg evenly with 1 Tbsp. cheese.

    Meanwhile, mash the avocado onto 4 slices of the toast, and slide an egg on top of each. Sprinkle a little hot pepper sauce or Sriracha on top of each egg, and top with the remaining slices of toast. Serve immediately.

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