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10 Fried Egg Sandwich Recipes

Gordon has been cooking and experimenting with food since childhood. He loves coming up with new and tasty culinary creations.

fried-egg-sandwiches

Fried eggs are frequently served as part of a fried breakfast, to accompany/garnish a wide variety of main meal creations, or even on top of a burger from a fast food restaurant. A fried egg, however, makes for a delicious sandwich when included either on its own, or with an endless variety of other potential accompaniments. This page looks at 10 very different and tasty options in this respect.

While opinions regarding the best precise method of frying an egg vary considerably and are often a matter of heated debate, what can not be disputed is that the fresher an egg is, the better it is suited to frying. This is because the proteins in an egg white/albumen start to break down as the egg ages, causing the white to become more liquid and less likely to hold its shape in the frying pan.

Fried egg, pheasant and salsa sandwich

Fried egg, pheasant and salsa sandwich

1. Fried Egg, Pheasant and Salsa Sandwich

Cook Time

Prep time: 5 min

Cook time: 25 min

Ready in: 30 min

Yields: 1 sandwich

Ingredients

  • 1 skinless pheasant breast fillet
  • Vegetable oil for frying
  • Salt and black pepper
  • 1 small tomato, seeded and diced
  • 2 slices from small white onion, finely diced
  • 1 small green chilli, seeded and finely diced
  • 1 small garlic clove, peeled and finely diced
  • 1 tablespoon extra virgin olive oil
  • 1 large egg
  • 2 slices bread

Instructions

  1. Pour a little oil in to a non-stick frying pan and bring it up to a medium heat. Season the pheasant breast lightly on both sides with salt and pepper before frying gently for 8 to 10 minutes each side until done.
  2. Combine the tomato, onion, chilli pepper and garlic in a bowl with the extra virgin olive oil and some salt and pepper. Cover and set aside until required.
  3. When the pheasant breast is done, remove to a plate, cover with foil and leave for at least 5 minutes to rest.
  4. Break the egg carefully in to a small cup or bowl and season with a little salt and pepper. Wipe any excess oil from the pan used to fry the pheasant breast, leaving only a residue on the bottom. Bring it back up to a fairly high heat.
  5. When the pan is hot, carefully pour the egg from a low height in to the centre of the pan in one fluid motion. The intense heat should cause it to quickly start setting and hold its shape. Reduce the heat to low to medium and fry for 2 to 3 minutes until you can see the white is set all the way up to and around the yolk.
  6. Carefully turn the egg with a spatula and fry for 1 more minute on the second side, or 2 minutes if you wish the yolk to be almost fully set.
  7. When the egg is turned, lift the pheasant breast to a chopping board and carefully slice across the grain.
  8. Lay the pheasant on one slice of bread before spooning on the salsa. Lift the egg on top of the salsa, add the second slice of bread and cut in half to serve.
Fried egg on fried slices of wild goose breast sandwich

Fried egg on fried slices of wild goose breast sandwich

2. Fried Egg and Wild Goose Breast Sandwich

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 1 sandwich

Ingredients

  • ½ medium sized, skinless goose breast
  • Salt and black pepper
  • Vegetable oil for frying
  • 1 large egg
  • 1 teaspoon wholegrain mustard (optional)
  • 2 slices bread

Instructions

  1. Slice the half goose breast across the grain to a thickness of around ¼ inch and season the slices lightly with salt and pepper.
  2. Pour a little oil in to a large frying pan and bring it up to a fairly high heat. Fry the goose strips for 1½ minutes each side on the high heat, being careful for spitting oil/juices. Remove to a plate, cover with foil and leave to rest.
  3. Break the egg in to a small glass or cup and season with a little salt and pepper.
  4. Wipe any excess oil from the frying pan and bring up to a high heat before pouring in the egg to fry on a quickly reduced heat.
  5. Spread the mustard over one slice of bread before laying on the rested goose strips.
  6. Lift the fried egg on to the goose, add the second slice of bread and cut in half to serve.
Fried egg sandwich with bacon medallions and pea shoots

Fried egg sandwich with bacon medallions and pea shoots

3. Fried Egg, Bacon and Peashoots Sandwich

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 1 sandwich

Ingredients

  • 2 back bacon medallions (or 4 strips US bacon)
  • Vegetable oil for frying
  • 1 large egg
  • Black pepper
  • Small handful fresh peashoots (rinsed and shaken dry)
  • 2 slices bread

Instructions

  1. Pour a little oil in to a frying pan and fry the bacon for 2 or 3 minutes each side until done. Remove to a plate and cover to keep warm.
  2. Break the egg in to small cup or bowl and season with black pepper only (all necessary salt seasoning will come from bacon). Wipe excess oil from the pan and bring to a high heat before pouring in egg, reducing heat and frying until done.
  3. Lay the bacon on first slice of bread and the egg on top.
  4. Scatter with the peashoots before adding the second slice of bread and halving to serve.
Fried duck egg with smoked salmon and rocket toasted ciabatta sandwich

Fried duck egg with smoked salmon and rocket toasted ciabatta sandwich

4. Fried Duck Egg Smoked Salmon Ciabatta

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 1 sandwich

Ingredients

  • 1 duck egg
  • Salt and white pepper
  • Little bit of vegetable oil
  • 1 tablespoon roughly chopped cold smoked salmon
  • Small handful rocket (arugula) leaves
  • 1 brown ciabatta bread roll

Instructions

  1. Pour a little bit of vegetable oil in to a frying pan and use some kitchen paper to wipe it around to create a film only. Put the pan on to reach a high heat. Put your kitchen grill/broiler on to also reach a high heat.
  2. Break the duck egg in to a small cup or bowl and season with a little bit of salt and white pepper.
  3. When the pan is hot, pour the egg in to the centre and reduce the heat to low to medium. Use a spatula to draw opposite sides of the egg gently inwards to form a roughly rectangular shape. This is simply to help it better fit the roll in which it is being served. When the egg white appears cooked up to and around the yolk, carefully turn to cook the opposite side for 2 minutes.
  4. Cut the ciabatta roll in half horizontally and toast the cut sides lightly under the grill/broiler.
  5. Mix the rocket/arugula leaves with the smoked salmon and a little white pepper in a small bowl before arranging on the toasted bottom half of the roll.
  6. Lay the fried duck egg on top of the smoked salmon salad, add the top of the roll and cut to serve.
Fried egg on a spicy bean salad brown ciabatta sandwich

Fried egg on a spicy bean salad brown ciabatta sandwich

5. Fried Egg and Spicy Bean Salad Ciabatta

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 1 sandwich (with leftover bean salad)

Ingredients

  • 14 ounce can mixed bean salad in water
  • 2 tablespoons canned chopped tomatoes in tomato juice
  • ½ teaspoon hot chilli powder
  • Salt and black pepper
  • 1 large egg
  • 1 brown ciabatta bread roll
  • 1 teaspoon freshly chopped coriander leaf/cilantro, plus extra to garnish

Instructions

  1. Pour the canned bean salad in to a colander and rinse canning impurities away under running cold water. Shake gently but well and leave in sink to drain.
  2. Put the tomatoes in to a saucepan and season with the chilli powder as well as some salt and pepper. Stir well and bring to a gentle simmer
  3. Pour the bean salad in to the tomato sauce, stir well and adjust heat to maintain a gentle simmer, stirring occasionally with a wooden spoon.
  4. Put your kitchen grill/broiler on to reach a high heat before adding a little oil to a frying pan and wiping around with kitchen paper and putting pan on a high heat.
  5. Break egg in to small cup or bowl, season with salt and pepper and pour carefully in to hot pan, reducing heat to low/medium when egg starts to set. Gently draw opposite sides inwards a little with a spatula to make the egg a better shape to fit the rectangular roll. Turn when ready to fry on second side.
  6. Cut ciabatta roll in half horizontally and toast cut sides.
  7. Stir teaspoon of coriander/cilantro through bean salad at last minute before spooning some on to bottom half of ciabatta. Lay egg on top and garnish with more fresh herb.
  8. Place top of roll in place and cut in half to serve.
Fried egg tops a pigeon shnitzel on a sandwich

Fried egg tops a pigeon shnitzel on a sandwich

6. Fried Egg and Pigeon Schnitzel Sandwich

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 1 skinless pigeon breast fillet
  • Salt and black pepper
  • 1 tablespoon plain/all purpose flour
  • 2 eggs (1 for preparing schnitzel and 1 for frying)
  • 2 tablespoons golden breadcrumbs
  • Vegetable oil for frying
  • 2 slices bread

Instructions

  1. Season the pigeon fillet lightly on both sides with salt and pepper and slip it in to a small plastic bag. Lay the bagged fillet on a chopping board and pound it gently with a rolling pin, taking your time and not being too heavy handed, until it is almost half its original thickness.
  2. Put the flour in to one small, deep plate, the breadcrumbs in to a second and break one of the eggs in to a third before beating it with a fork until the white and yolk are combined.
  3. Take the pigeon breast from the bag and pat it firstly in the flour on both sides before dredging through the egg and patting carefully in the breadcrumbs to achieve an even coating. If you wish, it can then be dipped back in to the egg and patted again in the remaining breadcrumbs to achieve a thicker crust.
  4. Pour some oil in to a frying pan and bring it up to a medium heat. While bare pigeon breasts would be seared in a very hot pan, the breadcrumbs would burn in this instance if the pan is too hot so maintain a medium heat only and fry the pigeon breast for 3 to a maximum 3½ minutes each side. Lift to a plate and cover to rest.
  5. Wipe any excess oil and breadcrumbs from the pan with kitchen paper before putting it back on to the heat.
  6. Break the second egg in to a small glass and season lightly with salt and pepper. Pour carefully in to the hot pan to fry on both sides, reducing the heat immediately.
  7. Lay the rested pigeon schnitzel on one slice of bread before lifting on the egg, adding the second slices of bread and slicing in half to serve.