This simple Fried Egg Sandwich with mayo, avocado, and tomato is a quick and easy breakfast featuring a runny over-easy egg layered between a toasted brioche bun. It’s our go-to breakfast sandwich that’s hearty, filling, and packed with flavor in each bite.
Fried egg sandwiches are a staple in our house. We make them all the time, whether it’s for breakfast, brunch, lunch, or the occasional dinner, topping them in various ways with ingredients we have on hand.
Our fried egg sandwich recipe is best enjoyed fully loaded. Filling, messy, and seriously finger-licking good, each bite of our fried egg sandwich reveals a runny over-easy egg, creamy avocado and fresh tomatoes sandwiched between two toasted brioche buns slathered in mayo.
The best part is the toasted brioche bun. A simple one-minute hack, toasting the buns before cooking the eggs takes this recipe up a notch giving it a subtle crispness to every bite and making it the best breakfast sandwich ever. Save this tip for all future sandwich recipes.
If you love eggs for breakfast as much as we do, you’ll love our savory Sausage and Egg Breakfast Sandwich, Coddled Eggs with Mushrooms and Kale, or our Green Shakshuka with Bacon and Tomatillo Sauce.
- Olive oil: Extra virgin, alternatively use avocado oil or butter.
- Buns: Brioche buns are rich, light, and fluffy, ideal for breakfast sandwiches.
- Eggs: Farm fresh eggs if available, large or extra-large.
- Salt: Sea salt or kosher salt for cooking.
- Black Pepper: Freshly ground is best.
- Mayonnaise: We use avocado mayonnaise, but use what you prefer.
- Tomato: Beefsteak for large slices or vine-ripened for smaller slices.
- Avocado: Pairs well with tomato, provides a buttery, creamy flavor, and keeps you fuller for longer.
Find the complete recipe with measurements below.
Recipe Steps: How to Make a Fried Egg Sandwich
1. Toast the buns.
Warm oil in a large cast iron skillet over medium heat. Place the buns in the pan, cut side down, and fry until golden with dark edges, and set aside.
2. Fry the perfect egg.
Return the pan to medium heat and drizzle with additional oil. Crack an egg into a small bowl (to prevent getting shells in the pan) and gently pour the egg into the pan. Use a spatula to pull the egg whites towards the yolk to shape into a round. Repeat with remaining eggs.
3. Season and flip the eggs.
Season the eggs with salt and pepper. Once the edges of the eggs begin to brown and bubbles form, flip the eggs (don’t worry if the yolks break). Cook an additional 1 minute for an over-easy egg, (2 minutes for over-medium or 3 minutes for over-hard), and remove from heat.
4. Assemble your breakfast sandwich.
Slather the toasted side of the bottom bun with mayonnaise. Top with egg, tomato slices, and avocado. Spread the toasted side of the top bun with mayo and place on top.
No matter what type of pan you use, (cast iron skillet, stainless steel frying pan, or non-stick pan) ensure it is hot, and that there is enough oil to coat the bottom of the pan. This is the best way to cook a perfect egg so that it doesn’t stick to the pan.
Some other fried egg sandwich ideas include:
- Dairy-free: Substitute the brioche bun for a Kaiser roll or your favorite dairy-free bun.
- B.E.L.T. Sandwich: Layer toasted bun with mayo, fried egg, cooked bacon, tomato, lettuce, and more mayo.
- Meat and Egg Sandwich: Add cooked sliced bacon, steak, ham, or fried bologna on top of the egg during assembly.
We use over-easy fried eggs, but sunny-side-up, scrambled eggs, an omelet folded, poached eggs, and baked eggs will all work for this recipe.
Aside from brioche, try a Kaiser roll, sourdough bread, English muffin, or bagel for this recipe.
The possibilities are endless, but our favorite breakfast sandwich toppings are:
cheddar cheese, hot peppers to make it spicy, crispy prosciutto, bacon, sausage patty, mustard, or ketchup.
- 3 tablespoon olive oil divided
- 2 brioche buns
- 2 large eggs
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoon mayonnaise
- 1 avocado halved and sliced lengthwise
- 2 large slices tomato or 6 small slices
- Heat 2 tablespoons of oil in a large cast iron skillet over medium. Place the buns in the pan, cut side down, and fry for 1-2 minutes, or until golden with dark edges. Set aside.
- Return the pan to medium heat and drizzle with an additional 1-2 tablespoons of oil, enough to coat the base of the skillet. Crack an egg into a small bowl and gently drop it into the pan (off-center if cooking multiple eggs). Use a spatula to pull the egg whites towards the yolk to shape into a round. Repeat with remaining eggs.
- Season the eggs generously with salt and pepper. Once the edges of the eggs begin to brown and bubbles form, about 2 minutes, carefully slide your spatula under the egg, getting past the yolk, and flip (don't worry if the yolks break). Cook an additional 1 minute and remove from heat.
- Slather the toasted side of the bottom bun with mayonnaise. Top with 1 egg, tomato slices, and avocado. Spread the toasted side of the top bun with mayo and place on top.