30 Delicious Fried Egg Sandwich Recipes You’ll Love

There’s something magical about a perfectly fried egg sandwich—that golden yolk oozing into soft bread makes for the ultimate comfort food. Whether you’re craving a quick breakfast, a satisfying lunch, or a cozy dinner, we’ve gathered 30 mouthwatering recipes that will transform this simple classic into something extraordinary. Get ready to find your new favorite—you’ll want to try every single one!

Classic Fried Egg and Cheese Sandwich

Perfect for those rushed mornings when you need something satisfying fast. This classic fried egg and cheese sandwich delivers comfort in minutes with minimal effort required.

Ingredients

• 2 slices of your favorite bread
• 1 large egg
• 1 slice of American cheese
• A pat of butter
• A splash of milk
• A pinch of salt
• A couple cracks of black pepper

Instructions

1. Heat a non-stick skillet over medium heat.
2. Add the pat of butter to the skillet and swirl until melted.
3. Crack the egg into a small bowl and add the splash of milk.
4. Whisk the egg and milk together until fully combined.
5. Pour the egg mixture into the heated skillet.
6. Let the egg cook undisturbed for about 30 seconds until edges set.
7. Gently push cooked edges toward the center with a spatula, tilting pan to let uncooked egg fill empty spaces.
8. Continue this push-and-tilt method until egg is mostly set but still slightly wet on top.
9. Place the slice of American cheese in the center of the cooking egg.
10. Season the egg with a pinch of salt and a couple cracks of black pepper.
11. Fold two opposite sides of the egg over the cheese, then fold the remaining sides to create a neat packet.
12. Cook the egg packet for another 30 seconds to melt the cheese completely.
13. While egg cooks, toast your 2 bread slices until golden brown.
14. Transfer the cooked egg packet to one slice of toasted bread.
15. Top with the second slice of bread and press down gently.
16. Cut the sandwich in half diagonally and serve immediately.

Fluffy eggs and melted cheese create that perfect gooey texture everyone craves. The crispy toast provides a satisfying crunch against the soft filling. Try adding a dash of hot sauce between the layers for an extra kick that cuts through the richness.

Avocado and Fried Egg Breakfast Sandwich

Skipping breakfast is no longer an option with this powerhouse sandwich. Seriously satisfying and surprisingly simple, it delivers both protein and creamy texture in every bite. You’ll be making this on repeat once you try it.

Ingredients

– 2 slices of your favorite bread
– 1 perfectly ripe avocado
– 2 fresh eggs
– a couple of slices of sharp cheddar cheese
– a generous pat of butter
– a splash of olive oil
– a pinch of salt and black pepper
– a dash of hot sauce (if you like some kick)

Instructions

1. Heat a non-stick skillet over medium heat.
2. Spread butter on one side of each bread slice.
3. Place bread buttered-side down in the warm skillet.
4. Toast for 2-3 minutes until golden brown and crisp.
5. Flip bread slices and immediately place cheese on one slice.
6. Remove both slices from skillet once cheese begins melting.
7. Increase skillet heat to medium-high.
8. Add olive oil and swirl to coat the pan evenly.
9. Crack eggs directly into the hot skillet.
10. Sprinkle eggs with salt and pepper immediately.
11. Cook eggs for 2 minutes until whites are fully set but yolks remain runny.
12. Carefully flip eggs if you prefer over-easy, cooking 30 seconds more.
13. While eggs cook, mash avocado onto the plain toasted bread slice.
14. Spread avocado evenly to cover the entire surface.
15. Drizzle hot sauce over avocado if using.
16. Transfer cooked eggs directly onto the avocado-covered bread.
17. Top with the cheese-covered bread slice, cheese-side down.
18. Press sandwich together gently.
19. Cut diagonally for easier handling.

Zesty, creamy avocado pairs perfectly with the rich, runny egg yolk that soaks into the toast. The crisp exterior gives way to multiple textures that make each bite interesting. Try serving it open-faced with extra hot sauce or alongside fresh fruit for a complete morning meal.

Spicy Sriracha Fried Egg Sandwich

Ditch the boring breakfast routine with this fiery sandwich that packs serious flavor. Crispy fried eggs meet spicy sriracha mayo between perfectly toasted bread for a meal that wakes up your taste buds. It’s quick, customizable, and guaranteed to become your new go-to.

Ingredients

– 2 slices of your favorite bread
– 2 large eggs
– A generous smear of mayonnaise
– A good squirt of sriracha
– A couple of slices of sharp cheddar cheese
– A big handful of fresh spinach
– A pat of butter
– A splash of olive oil

Instructions

1. Heat a non-stick skillet over medium heat and add the olive oil.
2. Crack both eggs directly into the hot skillet, being careful not to break the yolks.
3. Cook the eggs for 2-3 minutes until the whites are fully set but yolks are still runny.
4. While eggs cook, mix mayonnaise and sriracha in a small bowl until fully combined.
5. Spread the sriracha mayo evenly on both slices of bread.
6. Place cheese slices on one piece of bread, followed by the fresh spinach.
7. Carefully slide the fried eggs on top of the spinach layer.
8. Top with the second slice of bread, mayo-side down.
9. Melt butter in a clean skillet over medium-low heat.
10. Place the assembled sandwich in the skillet and press down gently with a spatula.
11. Cook for 3-4 minutes until the bottom bread is golden brown and crispy.
12. Flip the sandwich carefully using a wide spatula.
13. Cook for another 3-4 minutes until the second side is equally golden and cheese is melted.
14. Remove from heat and let rest for 1 minute before slicing.
Just the right amount of crunch gives way to that glorious runny yolk mixing with the spicy mayo. The creamy cheese and fresh spinach balance the heat perfectly. Try serving it with crispy hash browns or dipping it in extra sriracha for an extra kick.

Bacon and Fried Egg Club Sandwich

Let’s be real—nothing beats that perfect combo of crispy bacon, a runny fried egg, and toasted bread. This bacon and fried egg club sandwich hits all the right notes for a hearty, satisfying meal. Layer it up and dig in.

Ingredients

– 3 slices of white bread
– 4 strips of bacon
– 1 large egg
– 2 tablespoons of mayonnaise
– A couple of lettuce leaves
– 2 slices of tomato
– A splash of vegetable oil
– A pinch of salt
– A pinch of black pepper

Instructions

1. Heat a skillet over medium heat and cook the bacon strips for 4–5 minutes per side until crispy.
2. Remove the bacon from the skillet and drain on a paper towel-lined plate.
3. Pour off most of the bacon grease, leaving about a tablespoon in the skillet.
4. Crack the egg into the skillet and fry for 2–3 minutes until the whites are set but the yolk is still runny.
5. Season the fried egg with a pinch of salt and a pinch of black pepper.
6. Toast the 3 slices of white bread until golden brown.
7. Spread 1 tablespoon of mayonnaise on one side of each slice of toast.
8. Place a couple of lettuce leaves on the first slice of toast.
9. Add the 2 slices of tomato on top of the lettuce.
10. Layer 2 strips of bacon over the tomato slices.
11. Place the second slice of toast on top, mayonnaise-side up.
12. Add the fried egg on the second slice of toast.
13. Top with the remaining 2 strips of bacon.
14. Cover with the third slice of toast, mayonnaise-side down.
15. Insert 4 toothpicks into the sandwich to hold the layers together.
16. Cut the sandwich diagonally into 4 triangles.

A runny yolk soaks into the toast, while the crispy bacon adds a salty crunch. Serve it with pickles or hot sauce for an extra kick—perfect for brunch or a lazy dinner.

Fried Egg Sandwich with Tomato and Basil

Grab your skillet for this quick, satisfying breakfast that comes together in minutes. Golden yolks mingle with juicy tomatoes and fresh basil between toasted bread. Perfect for busy mornings when you need something delicious fast.

Ingredients

– 2 slices of your favorite bread
– A couple of large eggs
– A thick slice of ripe tomato
– A handful of fresh basil leaves
– A pat of butter
– A splash of olive oil
– A pinch of salt
– A crack of black pepper

Instructions

1. Heat a nonstick skillet over medium heat for 2 minutes until hot.
2. Add a pat of butter and let it melt completely, swirling to coat the pan.
3. Crack 2 large eggs directly into the skillet, keeping yolks intact.
4. Cook eggs for 2-3 minutes until whites are fully set but yolks remain runny.
5. Season eggs with a pinch of salt and a crack of black pepper while cooking.
6. While eggs cook, toast 2 slices of bread until golden brown and crisp.
7. Place a thick slice of ripe tomato on one piece of toast.
8. Layer a handful of fresh basil leaves over the tomato.
9. Carefully slide cooked eggs from skillet onto the basil layer.
10. Top with second slice of toast and press gently to secure.
11. Cut sandwich diagonally and serve immediately.
Absolutely perfect when the runny yolk soaks into the crisp toast. The fresh basil cuts through the richness while the tomato adds juicy brightness. Try adding a drizzle of hot sauce or serving with crispy hash browns for extra crunch.

Mushroom and Swiss Fried Egg Sandwich

Even the simplest breakfast can become extraordinary with the right ingredients. Elevate your morning routine with this mushroom and Swiss fried egg sandwich that comes together in minutes.

Ingredients

• 2 slices of your favorite bread
• a couple of large eggs
• a handful of sliced cremini mushrooms
• a slice or two of Swiss cheese
• a pat of butter
• a splash of olive oil
• a pinch of salt and black pepper

Instructions

1. Heat a non-stick skillet over medium heat and add a splash of olive oil.
2. Add the sliced mushrooms and cook for 4-5 minutes until they release their liquid and turn golden brown.
3. Push mushrooms to one side of the skillet and melt a pat of butter in the empty space.
4. Crack two eggs directly into the melted butter, being careful not to break the yolks.
5. Sprinkle a pinch of salt and black pepper over the eggs.
6. Cook eggs for 2-3 minutes until the whites are set but yolks remain runny.
7. While eggs cook, toast your bread slices until golden brown.
8. Place Swiss cheese on one slice of toast so it begins to melt from the residual heat.
9. Use a spatula to carefully transfer the fried eggs onto the cheese-topped toast.
10. Top with the cooked mushrooms and cover with the second slice of toast.
11. Press gently to help the sandwich hold together, then slice in half diagonally.

Here’s what makes this sandwich special: the runny yolk creates a rich sauce that soaks into the toast, while the earthy mushrooms and nutty Swiss cheese provide depth. Try serving it with a side of crispy hash browns or dipping it into hot sauce for an extra kick.

Fried Egg and Spinach Open-Faced Sandwich

Mornings just got better with this protein-packed open-faced sandwich that comes together in minutes. Perfect for busy weekdays when you want something satisfying without the fuss. The combination of crispy bread, runny yolk, and wilted spinach creates a breakfast you’ll crave daily.

Ingredients

– 1 thick slice of sourdough bread
– 1 large egg
– a big handful of fresh spinach
– a pat of butter
– a drizzle of olive oil
– a sprinkle of salt
– a pinch of black pepper

Instructions

1. Preheat your oven to 400°F.
2. Place the sourdough slice on a baking sheet.
3. Toast the bread in the oven for 5 minutes until golden and crisp.
4. Heat a non-stick skillet over medium heat.
5. Add the butter and let it melt completely.
6. Crack the egg directly into the skillet.
7. Cook the egg for 2-3 minutes until the whites are set but yolk remains runny.
8. Season the egg with salt and pepper while cooking.
9. Remove the toasted bread from the oven.
10. Drizzle olive oil over the warm bread.
11. Add the fresh spinach to the hot skillet.
12. Wilt the spinach for 1 minute, stirring constantly.
13. Pile the wilted spinach onto the toasted bread.
14. Slide the fried egg on top of the spinach.
15. Serve immediately while everything is warm.

Fantastic textures await with the crisp bread foundation supporting silky spinach and that glorious runny yolk. The egg yolk acts as a natural sauce that soaks into the bread beautifully. Try topping with red pepper flakes for heat or serve alongside fresh fruit for a complete breakfast.

Mediterranean Fried Egg Pita Sandwich

Nailing breakfast just got easier with this Mediterranean twist on the classic egg sandwich. Nothing beats the combination of crispy fried eggs and warm pita bread for a quick, satisfying meal. You’ll have this on the table in under 15 minutes.

Ingredients

– A couple of large eggs
– A splash of olive oil
– 1 whole wheat pita pocket
– A handful of fresh spinach
– A couple of tablespoons of crumbled feta cheese
– A few slices of cucumber
– A dollop of hummus
– A pinch of dried oregano

Instructions

1. Heat a non-stick skillet over medium heat for 2 minutes until warm.
2. Add 1 tablespoon of olive oil to the skillet and swirl to coat the surface evenly.
3. Crack 2 large eggs directly into the hot oil, being careful not to break the yolks.
4. Sprinkle a pinch of dried oregano over the eggs while they cook.
5. Cook the eggs for 2-3 minutes until the whites are completely set but yolks remain runny.
6. While eggs cook, warm the pita pocket in a toaster for 1 minute until soft and pliable.
7. Flip the eggs carefully using a spatula and cook for 30 seconds more for over-easy eggs.
8. Spread a generous dollop of hummus inside the warm pita pocket.
9. Layer a handful of fresh spinach leaves over the hummus.
10. Place the cooked eggs directly onto the spinach bed inside the pita.
11. Top the eggs with crumbled feta cheese and cucumber slices.
12. Fold the pita gently to encase all fillings without breaking the egg yolks.
13. Serve immediately while the pita is still warm and the eggs are fresh from the pan. Crispy-edged eggs mingle with cool cucumber and tangy feta in every bite. The warm pita softens just enough to hold everything together without becoming soggy. Try drizzling with hot sauce or serving with extra hummus for dipping.

Fried Egg and Sausage Biscuit Sandwich

Tackle your morning hunger with this hearty fried egg and sausage biscuit sandwich. This handheld breakfast delivers serious satisfaction in minutes. Perfect for busy weekdays when you need fuel fast.

Ingredients

– A couple of large eggs
– A good glug of olive oil
– 2 frozen buttermilk biscuits
– 2 pork sausage patties
– A couple of thick slices of cheddar cheese
– A splash of hot sauce (optional)

Instructions

1. Preheat your oven to 375°F.
2. Place frozen biscuits on a baking sheet, spacing them 2 inches apart.
3. Bake biscuits for 18-20 minutes until golden brown and cooked through.
4. Heat a large skillet over medium-high heat and add a good glug of olive oil.
5. Cook sausage patties for 4-5 minutes per side until browned and internal temperature reaches 160°F.
6. Remove sausage from skillet and drain on paper towels.
7. Crack eggs directly into the same skillet, being careful not to break the yolks.
8. Cook eggs for 2-3 minutes until whites are set but yolks are still runny.
9. Season eggs with salt and pepper right in the pan.
10. Split warm biscuits horizontally with a fork for better texture.
11. Place a slice of cheddar cheese on the bottom half of each biscuit.
12. Top cheese with a cooked sausage patty.
13. Carefully transfer fried eggs onto the sausage patties.
14. Add a splash of hot sauce if you like some heat.
15. Cap each sandwich with the top biscuit halves.
16. Press down gently to help everything stick together. A perfectly runny yolk creates a rich sauce that soaks into the flaky biscuit layers. The crispy sausage provides satisfying texture against the melty cheese. Try serving these open-faced with extra hot sauce for dipping.

Guacamole and Fried Egg Bagel Sandwich

Just when you thought breakfast couldn’t get better, this sandwich proves otherwise. Jam-packed with creamy avocado and a perfectly fried egg, it’s the ultimate morning fuel that comes together in minutes.

Ingredients

– 1 everything bagel, sliced in half
– 1 ripe avocado
– A squeeze of fresh lime juice
– A pinch of kosher salt
– A couple of cracks of black pepper
– 1 large egg
– A splash of olive oil
– A handful of arugula
– A couple of thin slices of red onion

Instructions

1. Cut your bagel in half horizontally and toast it until golden brown, about 3-4 minutes in a toaster set to medium-dark.
2. Halve the avocado, remove the pit, and scoop the flesh into a small bowl.
3. Mash the avocado with a fork until mostly smooth but with some small chunks remaining for texture.
4. Squeeze in about 1 tablespoon of fresh lime juice to prevent browning and add brightness.
5. Season the guacamole with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper, then mix thoroughly.
6. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat until shimmering, about 2 minutes.
7. Crack the egg directly into the hot skillet and cook for 2-3 minutes until the whites are fully set but the yolk remains runny.
8. Flip the egg carefully if you prefer over-easy, or cover the skillet for 1 minute to cook the top while keeping the yolk liquid.
9. Spread the guacamole evenly on both cut sides of the toasted bagel.
10. Place a small handful of arugula on the bottom bagel half.
11. Add 2-3 thin slices of red onion over the arugula for sharp crunch.
12. Carefully transfer the fried egg onto the onion layer.
13. Top with the remaining bagel half, guacamole-side down, and press gently to secure.

Outrageously satisfying with the contrast of crispy bagel, creamy guacamole, and that runny yolk that drips down your fingers. The peppery arugula and sharp onion cut through the richness perfectly—try serving it open-faced with hot sauce drizzled over the egg for extra kick.

Crispy Bacon, Lettuce, Tomato, and Fried Egg Sandwich

A perfectly balanced breakfast sandwich that combines crispy, salty, and fresh elements in every bite. This BLT with fried egg delivers satisfying crunch from the bacon, creaminess from the egg, and freshness from the lettuce and tomato. It’s a morning game-changer that comes together in minutes but tastes like a diner classic.

Ingredients

– 4 slices of thick-cut bacon
– A couple of slices of your favorite bread
– 1 large egg
– A couple of crisp lettuce leaves
– 1 ripe tomato slice
– A splash of mayonnaise
– A pinch of salt
– A drizzle of olive oil

Instructions

1. Place bacon slices in a cold skillet.
2. Cook bacon over medium heat for 6-8 minutes, flipping occasionally until crispy and browned.
3. Transfer bacon to a paper towel-lined plate to drain excess grease.
4. While bacon cooks, toast bread slices in a toaster until golden brown.
5. Heat a drizzle of olive oil in a separate skillet over medium heat.
6. Crack egg directly into the hot skillet.
7. Cook egg for 2-3 minutes until whites are set but yolk remains runny.
8. Season egg with a pinch of salt while cooking.
9. Spread mayonnaise evenly on one side of each toast slice.
10. Layer crisp lettuce leaves on one mayo-coated toast slice.
11. Place tomato slice on top of the lettuce.
12. Arrange crispy bacon slices over the tomato.
13. Carefully transfer the fried egg on top of the bacon stack.
14. Top with the remaining toast slice, mayo-side down.
15. Press sandwich together gently to compact layers.
16. Cut sandwich diagonally for easier handling. Nothing beats that first bite where the runny yolk mixes with the crispy bacon and fresh vegetables. The contrast between the warm, savory components and cool, crisp lettuce makes each mouthful interesting. Serve it with a side of potato chips for extra crunch or wrap it in parchment paper for a mess-free commute.

Fried Egg and Ham Croissant Sandwich

Fancy a breakfast upgrade that’s both indulgent and effortless? This fried egg and ham croissant sandwich delivers flaky, buttery layers with savory fillings. Perfect for busy mornings or a lazy weekend brunch.

Ingredients

– 1 large croissant, split
– 1 large egg
– 2 slices of ham
– a slice of cheddar cheese
– a pat of butter
– a splash of milk
– a pinch of salt
– a crack of black pepper

Instructions

1. Preheat your oven to 350°F.
2. Split the croissant horizontally, leaving one edge attached so it opens like a book.
3. Place the croissant on a baking sheet, cut sides up.
4. Warm it in the oven for 5 minutes until slightly crisp.
5. Crack the egg into a small bowl.
6. Add a splash of milk, a pinch of salt, and a crack of black pepper to the egg.
7. Whisk vigorously until the mixture is uniform and slightly frothy.
8. Heat a non-stick skillet over medium heat.
9. Melt a pat of butter in the skillet, swirling to coat the surface evenly.
10. Pour in the egg mixture immediately after the butter melts to prevent burning.
11. Let the egg cook undisturbed for 1 minute until the edges set.
12. Gently push the cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow to the edges.
13. Cook for another 1–2 minutes until the egg is fully set but still tender.
14. Remove the croissant from the oven.
15. Layer 2 slices of ham onto the bottom half of the croissant.
16. Place the cooked egg on top of the ham.
17. Add a slice of cheddar cheese over the egg.
18. Close the croissant sandwich.
19. Return it to the oven for 2–3 minutes until the cheese melts.
20. Serve immediately.

Crispy, flaky croissant layers contrast beautifully with the creamy egg and melted cheese. The salty ham adds a savory punch that ties everything together. Try serving it with a side of fresh fruit or a drizzle of hot sauce for an extra kick.

Smoked Salmon and Fried Egg Breakfast Sandwich

Mornings demand something special, and this smoked salmon breakfast sandwich delivers. It combines smoky fish richness with perfectly fried eggs and creamy avocado. You’ll want to make this your weekend staple.

Ingredients

– 2 slices of sourdough bread
– 2 eggs
– 2 ounces of smoked salmon
– 1/2 avocado
– A couple of tablespoons of cream cheese
– A splash of olive oil
– A pinch of salt
– A few cracks of black pepper

Instructions

1. Heat a nonstick skillet over medium heat with a splash of olive oil.
2. Crack 2 eggs into the hot skillet, being careful not to break the yolks.
3. Cook eggs for 2-3 minutes until whites are set but yolks remain runny.
4. Season eggs with a pinch of salt and a few cracks of black pepper.
5. While eggs cook, toast 2 slices of sourdough bread until golden brown.
6. Spread a couple of tablespoons of cream cheese evenly on one toast slice.
7. Layer 2 ounces of smoked salmon over the cream cheese.
8. Slice 1/2 avocado and arrange the slices over the smoked salmon.
9. Carefully place the fried eggs on top of the avocado layer.
10. Top with the second toast slice and press gently to hold everything together. A runny yolk creates a rich sauce that soaks into the bread beautifully. The creamy avocado balances the salty salmon, while the crisp sourdough adds satisfying texture. Try serving it open-faced or with a side of fresh fruit for a complete breakfast experience.

Fried Egg and Grilled Cheese Melt

Ready for the ultimate comfort food mashup? This fried egg and grilled cheese melt combines two breakfast classics into one glorious sandwich. Crispy, cheesy, and perfectly runny—it’s the upgrade your lunch routine needs.

Ingredients

– 2 slices of your favorite bread
– A couple of tablespoons of softened butter
– A handful of shredded cheddar cheese
– 1 large egg
– A splash of milk
– A pinch of salt
– A pinch of black pepper

Instructions

1. Heat a non-stick skillet over medium-low heat.
2. Butter one side of each bread slice completely.
3. Place one bread slice butter-side down in the skillet.
4. Sprinkle half the shredded cheddar evenly over the bread.
5. Crack the egg directly onto the cheese layer in the center.
6. Use a fork to gently break the yolk and spread it slightly.
7. Sprinkle the remaining cheddar over the egg.
8. Top with the second bread slice, butter-side up.
9. Cook for 3–4 minutes until the bottom is golden brown and crispy.
10. Carefully flip the sandwich using a wide spatula.
11. Press down gently with the spatula to help the layers bond.
12. Cook for another 3–4 minutes until the second side is golden and the cheese is fully melted.
13. Check that the egg white is fully set and opaque.
14. Remove from heat and let rest for 1 minute before slicing.
15. Cut diagonally and serve immediately. For extra crispiness, use a lid to trap heat while cooking the first side—this helps melt the cheese faster without burning the bread. Flipping confidently prevents the egg from breaking, and letting it rest ensures the layers set neatly. Flaky, buttery bread gives way to a molten cheese pocket and a tender, savory egg center. Try dipping it in hot sauce or serving with a side of tomato soup for a cozy, satisfying meal that’s as fun to eat as it is to make.

Southwestern Fried Egg and Avocado Sandwich

Bold flavors and satisfying textures make this sandwich a morning game-changer. Crispy fried eggs meet creamy avocado with just enough kick to wake up your taste buds. It’s the kind of breakfast that makes you look forward to getting out of bed.

Ingredients

– 2 slices of sourdough bread
– 2 large eggs
– 1 ripe avocado
– A couple of slices of pepper jack cheese
– A handful of fresh baby spinach
– A splash of olive oil
– A pinch of salt and black pepper
– A dash of hot sauce
– A couple of tablespoons of mayonnaise

Instructions

1. Heat a non-stick skillet over medium heat and add a splash of olive oil.
2. Crack 2 large eggs directly into the hot skillet, being careful not to break the yolks.
3. Season the eggs with a pinch of salt and black pepper immediately after adding to the pan.
4. Cook the eggs for 2-3 minutes until the whites are fully set but yolks remain runny.
5. While eggs cook, toast 2 slices of sourdough bread until golden brown and crisp.
6. Spread a couple of tablespoons of mayonnaise evenly on one side of each toast slice.
7. Slice 1 ripe avocado in half, remove the pit, and scoop the flesh into a small bowl.
8. Mash the avocado lightly with a fork, leaving some chunks for texture.
9. Place a handful of fresh baby spinach on the mayonnaise-side of one toast slice.
10. Carefully transfer the fried eggs from skillet onto the spinach layer.
11. Top the eggs with a couple of slices of pepper jack cheese while they’re still hot.
12. Spoon the mashed avocado evenly over the cheese layer.
13. Drizzle a dash of hot sauce over the avocado for some heat.
14. Place the second toast slice, mayonnaise-side down, on top to complete the sandwich.
15. Press down gently and slice the sandwich in half diagonally. Only now does the creamy avocado balance the crispy egg perfectly against the melted pepper jack. The runny yolk creates a rich sauce that soaks into the toast, while the hot sauce adds just enough heat to cut through the richness.

Fried Egg and Chorizo Breakfast Tortilla

Zesty mornings call for something bold and satisfying. This fried egg and chorizo breakfast tortilla delivers serious flavor with minimal effort. Perfect for busy weekdays when you need a protein-packed start.

Ingredients

– 4 large eggs
– 4 ounces of fresh chorizo, casings removed
– 2 medium flour tortillas
– A splash of olive oil
– A couple of tablespoons of shredded cheddar cheese
– A pinch of salt
– A pinch of black pepper

Instructions

1. Heat a large non-stick skillet over medium-high heat for 2 minutes.
2. Add a splash of olive oil to the hot skillet.
3. Crumble 4 ounces of fresh chorizo into the skillet.
4. Cook chorizo for 4-5 minutes, breaking it up with a spatula, until browned and cooked through.
5. Tip: Use a wooden spatula to break up chorizo evenly for consistent browning.
6. Push chorizo to one side of the skillet.
7. Crack 4 large eggs directly into the empty side of the skillet.
8. Sprinkle eggs with a pinch of salt and black pepper.
9. Cook eggs for 2-3 minutes until whites are set but yolks are still runny.
10. Tip: For sunny-side-up eggs, cover the skillet for the last minute to set the tops.
11. Warm 2 flour tortillas in a separate dry skillet over medium heat for 30 seconds per side.
12. Place warm tortillas on plates.
13. Divide cooked chorizo between the two tortillas.
14. Carefully slide fried eggs on top of the chorizo.
15. Sprinkle a couple of tablespoons of shredded cheddar cheese over the eggs.
16. Tip: The residual heat will melt the cheese perfectly without making it greasy.
17. Fold tortillas in half or roll them up to serve.

That crispy tortilla wrapper gives way to spicy chorizo and rich, runny yolks that mingle with melted cheese. Try drizzling with hot sauce or serving with avocado slices for extra creaminess. The combination of textures—crispy, creamy, and chewy—makes every bite exciting.

Herb Butter and Fried Egg Baguette Sandwich

A perfectly crispy baguette meets rich herb butter and a runny fried egg in this satisfying sandwich. Anyone can whip this up in minutes for a breakfast that feels special without the fuss. Keep your eggs at room temperature for better cooking control.

Ingredients

– 1 baguette, about 12 inches long
– A couple of tablespoons of softened unsalted butter
– A small handful of fresh parsley, finely chopped
– A clove of garlic, minced
– A pinch of kosher salt
– A couple of large eggs
– A splash of olive oil

Instructions

1. Preheat your oven to 375°F.
2. Slice the baguette in half lengthwise.
3. Mix the softened butter, chopped parsley, minced garlic, and kosher salt in a small bowl until fully combined.
4. Spread the herb butter evenly on the cut sides of both baguette halves.
5. Place the buttered baguette halves on a baking sheet, cut side up.
6. Bake for 8-10 minutes until the edges are golden and crispy.
7. Heat a splash of olive oil in a non-stick skillet over medium heat.
8. Crack the eggs directly into the hot skillet.
9. Cook the eggs for 2-3 minutes until the whites are fully set but the yolks are still runny.
10. Season the eggs with a pinch of kosher salt right in the pan.
11. Place one fried egg on the bottom half of the warm baguette.
12. Top with the other baguette half, pressing down gently.
13. Slice the sandwich in half diagonally for easier handling. Crispy, buttery bread gives way to a rich, runny yolk that soaks into every bite. Consider adding a sprinkle of red pepper flakes for a spicy kick or serving it alongside a simple arugula salad.

Fried Egg and Pesto Panini

Kickstart your lunch with this crispy, gooey sandwich that transforms basic ingredients into something special. Perfect for when you need a quick meal that feels indulgent without the fuss. It’s the kind of sandwich that makes an ordinary afternoon feel like a treat.

Ingredients

– A couple of thick slices of sourdough bread
– A generous smear of basil pesto
– A couple of large eggs
– A handful of shredded mozzarella cheese
– A pat of butter
– A splash of olive oil

Instructions

1. Heat a panini press to 375°F or preheat a skillet over medium heat.
2. Crack two eggs into a small bowl, being careful not to break the yolks.
3. Spread basil pesto evenly on one side of each slice of sourdough bread.
4. Sprinkle shredded mozzarella cheese over the pesto on both slices.
5. Carefully pour the eggs onto one slice of bread, keeping the yolks intact.
6. Close the sandwich with the second slice of bread, pesto-side facing inward.
7. Spread butter on the outside of both slices of bread.
8. Place the sandwich in the preheated panini press and cook for 4-5 minutes until golden brown and crispy.
9. If using a skillet, place the sandwich in the pan and press down with a heavy pan or spatula.
10. Cook for 3-4 minutes until the bottom is golden brown, then flip.
11. Continue cooking for another 3-4 minutes until the second side is crispy and cheese is melted.
12. Check that the egg whites are fully set and opaque while the yolks remain slightly runny.
13. Remove from heat and let rest for 1 minute before cutting.
14. Slice the panini diagonally to showcase the layered ingredients.

Deliciously crispy bread gives way to the rich, herby pesto and melted mozzarella. The runny egg yolk creates a luxurious sauce that soaks into every bite. Try serving it with a simple side salad or dunking it into tomato soup for the ultimate comfort meal.

Conclusion

Versatile and satisfying, these 30 fried egg sandwich recipes offer endless delicious possibilities for any meal. We hope you find new favorites to enjoy with family and friends! Share which recipes you tried in the comments below, and don’t forget to pin this article to your Pinterest boards for easy reference. Happy cooking!