Now,The ultimate tomato fried egg sandwich a.k.a the only egg sandwich you need in your life!
There are days when I don’t feel like having a big dinner or days when my head is too tired to deal with a new recipe and everything I would usually make just doesn’t seem appealing. Those days I call sandwich days.
A sandwich can be just as good as a cooked meal, you just make it a lot faster and I’m all for fast meals these days. This fried egg sandwich is a big favorite in our home. It takes me no time to make, but is so filling that I hardly have room for dessert after this.
The perfectly fried egg is the King, the toasted bread roll is the Queen of this recipe. Now, the combo works well on its own, but is really brought to life with extras. I like to add the sliced tomato for some juiciness, cheese for its salty, creamy flavor and grated carrots with mayonnaise for some extra crunch.
And the loveliest thing about this fried egg sandwich, or any sandwich for that matter, is that it fits all scenarios. You can have it for breakfast, or brunch, or dinner; you can enjoy it on a comfy sofa on a cold winter morning, next to a fire in a cabin in the woods or on the patio (if you’re lucky to have one) with a warm summer breeze and cold orange juice.
Or, if we forgo the awfully dreamy ideas, the sandwich is just as good when accompanied by some coffee or tea, as you sit at your kitchen table, with your phone in one hand checking Twitter to see what is new in the world and the sandwich in the other. Although, eating it with both hands is the safest option (as that yolk will drip!).
The ultimate tomato fried egg sandwich
A simple, yet delicious meal.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast, Lunch
- 2 large eggs
- 1 tablespoon sunflower oil
- 2 bread rolls
- 1 medium carrot, finely grated
- 1–2 tablespoons mayonnaise
- 1 medium tomato, sliced
- about 80g (almost 3oz) Gouda cheese, thinly sliced
- salt and pepper to taste
- Warm a skillet or pan over high heat. Once hot, add the oil and let it warm up (a few seconds).
- Crack in both eggs and let cook like that until they’re done – that is when the egg white changes from translucent to white, the edge is browned and crispy.
- Meanwhile, as the eggs fry, split the bread rolls and toast them, just until they’re pale golden around the edges.
- Mix the grated carrot and mayonnaise in a small bowl. (Start with 1 TBSP of mayonnaise, add just enough to make the carrots creamy.)
- Remove eggs from heat once they’re done and assemble the sandwiches: Spread the carrot mixture on the bottom halves of the rolls. Top with cheese, tomatoes and lastly the egg.
- Sprinkle some salt and pepper over each egg and cover with the other two roll halves.
- Serve immediately.
If bread rolls and Gouda aren’t your favorite, use any other type of bread (or bread roll) and different type of cheese.
To spice things up, drip some hot sauce over the fried egg or brush the bread with Dijon mustard.
If you’re in the mood, add some lettuce or a thinly sliced pickle. Both add a new dimension to this sandwich.
On making a good FRIED EGG:
The secret to a perfect crispy fried egg is a very hot greased pan. Don’t drop in an egg until you are sure it’s hot enough. You can feel the heat if you move your hand over the pan.
Then crack in the egg, with your face away from the pan. When the egg hits the pan, it’ll make a funny noise, the egg white bubbles will burst and splatter over the pan and the edges will immediately start to turn into a perfect crust. Let the egg cook until the whites go from translucent to completely white and aren’t runny anymore. You can brush the uncooked whites over the cooked parts with your spatula to ensure the whole egg white is cooked through and through.
Also, you can speed things up a little by covering the pan with a lid or some aluminum foil, but I never do this for long, as I don’t want to risk overcooking the egg yolk. A minute or two is all you need for a good fried egg. I usually fry each egg on its own, but have cooked three at once before. The egg whites usually merge as they cook and I split the eggs with a spatula before serving.