A quick and easy breakfast, this Fried Egg Sandwich features mayonnaise, avocado, and tomato. A perfectly cooked over-easy egg is nestled between toasted brioche buns, making it our preferred morning sandwich. It's a deliciously simple, indulgent, and flavor-packed experience with each and every bite.
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.
Notes
Scroll up for a visual walkthrough of the recipe.Top Tip: 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.Oil: We prefer extra virgin olive oil for cooking, however, any cooking oil or butter will also work. Eggs: Our recipe uses an over-easy egg. For over-medium eggs, cook for 2 minutes after flipping, or 3 minutes for over-hard.Buns and Bread: While our preference is to use brioche buns, a Kaiser roll, sourdough bread, or English muffins are also excellent for breakfast sandwiches.