Fried Egg Sandwich
Prep Time:
10 mins.
Cook Time:
2 mins.
Yield:
1 sandwich
A quick breakfast, lunch or light dinner that’s great on rye bread, French bread or whatever is on hand. Pierce the yolk when cooking the egg to make it lie flatter on the sandwich. Baste the outside of each bread slice with Blue Plate Mayonnaise before placing in the skillet and the bread will come out beautifully browned, crispy and more flavorful. That’s the good stuff!
Ingredients
- ½ teaspoon butter
- 1 large egg
- Salt and freshly ground black pepper to taste
- 1 or 2 slices bread, toasted if desired
- 1 tablespoon Blue Plate® Mayonnaise, or more to taste
- 1 or 2 tomato slices
- 1 or 2 large lettuce leaves
Directions
- MELT butter in a small nonstick skillet over medium heat. Add egg. If desired, pierce the yolk with the tip of a knife.
- AFTER 1 minute, flip egg. Lightly salt and pepper the second side. After 30 seconds or so, the egg will be set but still soft. Continue cooking if a harder egg is desired. Turn off heat and keep warm in the pan.
- SPREAD mayonnaise on both sides of the bread. Transfer egg to one side; layer tomato and lettuce on the second. Press the two sides together lightly.
- SLICE in half if desired. Serve immediately.
