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Ultimate Egg Sandwich

A delicious and slightly decadent breakfast sandwich with all the "must-have" fixings. The recipe makes one Ultimate Egg Sandwich, but can happily be scaled up to serve as many as you have at your table.

Course Breakfast
Cuisine American
Prep Time 7 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 sandwich
Calories 485 kcal
Author Katie Morford

Ingredients

  • 1 brioche bun or sandwich roll (brioche, ficelle, or a 5-inch length of baguette that's not too hard)
  • 1 slice pepper Jack cheese
  • 1 teaspoon extra-virgin olive oil
  • 1 egg,
  • Salt
  • Freshly ground black pepper
  • 1 leaf crunchy Romaine or a few Little Gem leaves
  • 1 generous slice ripe tomato
  • 2 slices cooked bacon
  • 2-3 teaspoons mayonnaise
  • 1/4 teaspoon sriracha (more if you like it super spicy)
  • Pickled JalapeƱos (optional)

Instructions

  1. Cut the sandwich roll in half and lay the cheese on the bottom half. Toast the roll, melting the cheese, in a toaster oven or 350 degree F oven.
  2. While the cheese melts, cook the egg. Pour the olive oil into a small skillet over medium-high heat and swirl to coat the bottom of the pan. Crack the egg into the pan and season lightly with salt and pepper. Cook the egg either sunny side up or over easy so the white is set and the yolk still runny. Remove pan from heat.
  3. Lay the lettuce over the melted cheese on the botom half of the roll. Add the tomato and bacon slices. Transfer the egg to the top of the bacon. In a small dish, mix together the mayonnaise and sriracha and spread on the cut side of the top bun. Add pickled jalapeƱos, if desired. Cover the egg with the bun and serve immediately.

  4. Makes enough for 1 hungry grown up or 2 kids with smaller appetites.