A fried egg sandwich with mayo pairs a crisp-edged egg with creamy mayonnaise and toast for a quick, satisfying breakfast or lunch. This simple version uses one egg per sandwich, lightly toasted bread, and a few optional seasonings; the yolk can be cooked to your preference, with food-safety guidance below.
Ingredients
- 2 slices sandwich bread, about 2 ounces (56 g) total
- 1 large egg, about 2 ounces (57 g)
- 1 teaspoon (5 ml) neutral oil, such as canola or avocado oil
- 1 tablespoon mayonnaise (15 g), divided
- ⅛ teaspoon fine salt (about 0.75 g), or to taste
- ⅛ teaspoon freshly ground black pepper (about 0.25 g), or to taste
- 1 teaspoon (5 ml) butter, optional, for the toast
- 1 thin tomato slice or a small lettuce leaf, optional
Instructions
- Prepare the bread. Toast the bread until golden, about 2–3 minutes in a toaster. If you like, spread the warm slices with butter. Set them on a plate and spread mayonnaise over one side of each slice, using about 2 teaspoons (10 g) on the bottom slice and the remainder on the top. Keep the bread ready so the egg can go straight into the sandwich while hot.
- Heat the pan. Set a small nonstick or well-seasoned skillet over medium heat and add the oil. Let it heat for about 30 seconds; it should shimmer lightly but not smoke. If the oil smokes, take the pan off the heat briefly and lower the burner.
- Fry the egg. Crack the egg into the pan. Sprinkle with the salt and pepper. Cook for about 2–3 minutes, until the white is mostly opaque and the edges are crisp. For a fully set yolk, carefully flip with a thin spatula and cook for another 1–2 minutes. If you prefer not to flip, cover the pan for 1–2 minutes to help the top set. Egg dishes should reach 160°F (71°C) according to the USDA FSIS safe minimum; check the thickest part with a food thermometer, avoiding the pan. A runny-yolk egg does not meet that temperature, so choose a fully cooked egg if serving anyone at higher risk from foodborne illness.
- Assemble and serve. Slide the egg onto the mayonnaise-coated bottom slice. Add tomato or lettuce if using, then close the sandwich with the second slice, mayonnaise side down. Cut in half if desired and eat promptly while the toast is crisp and the egg is warm.
Tips
- Keep the heat moderate. Very high heat can brown the egg’s edges before the white sets. Medium heat gives you time to cook the white through without scorching the oil.
- Choose your egg texture thoughtfully. A basted or over-easy egg gives a soft yolk that mingles with the mayo, but it will not reach the USDA safe minimum temperature. For children, older adults, pregnant people, or anyone with a weakened immune system, cook the yolk until firm and the egg reaches 160°F (71°C).
- Use bread that can hold the filling. Toasted sandwich bread, sourdough, or an English muffin all work. A sturdy slice helps prevent a soft yolk or tomato from making the sandwich fall apart.
- Measure mayo to taste. One tablespoon gives a creamy layer without overwhelming one egg. For a lighter coating, use 2 teaspoons (10 g); for extra richness, add more after cooking rather than crowding the pan with a thick layer before the egg goes on.
Serving Suggestions
Serve the sandwich immediately with fresh fruit, sliced cucumber, or a simple green salad. For a heartier meal, pair it with breakfast potatoes, hash browns, or a bowl of soup. Coffee, tea, or orange juice makes an easy breakfast accompaniment. If packing it for lunch, let the egg stop steaming before wrapping, but do not leave it at room temperature for more than 2 hours.
A little hot sauce, black pepper, or chopped chives can be added at the table. Keep wet additions, such as tomato, thinly sliced and patted dry so they do not soften the toast too quickly.
Variations
Cheesy: Add 1 slice (about 20 g) of cheddar or Swiss over the egg during its final minute in the pan. Cover briefly to help it melt, and make sure the egg still reaches the appropriate temperature if serving someone at higher risk.
Avocado: Replace half the mayonnaise with 2 tablespoons (30 g) mashed avocado. It makes the spread less tangy and more substantial; season the avocado with a pinch of salt and a squeeze of lemon if desired.
Spicy: Stir ½ teaspoon (2.5 ml) hot sauce into the tablespoon of mayonnaise, or add a pinch of crushed red pepper to the egg. Adjust gradually, since sauces vary in heat and saltiness.
Greens and tomato: Add a small lettuce leaf and one thin tomato slice. For a savory variation, use a few leaves of baby spinach instead; keep the amount modest so the sandwich closes neatly.
Storage and Reheating
This sandwich is best assembled and eaten fresh because the toast softens as it sits. If you need to store it, refrigerate it within 2 hours of cooking, wrapped or in an airtight container, and eat within 3–4 days. For best texture, store the cooked egg and bread separately, then toast the bread and assemble just before eating. Do not leave a cooked egg sandwich at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
To reheat a stored egg, warm it in a covered skillet over low heat or in the microwave in short bursts until steaming hot; leftovers should reach 165°F (74°C). Toast the bread separately and add fresh mayonnaise after reheating. Reheating an already assembled sandwich may make the bread soggy, and mayonnaise can separate when heated, so avoid microwaving the whole sandwich if you can.
Frequently Asked Questions
Should I use mayonnaise before or after frying the egg?
Spread mayonnaise on the toasted bread after cooking the egg. This keeps it from melting or scorching in the hot skillet and gives the sandwich a creamy layer. You can add a small amount to the pan for flavor, but it is not necessary and can brown quickly.
How do I keep the egg from breaking when I flip it?
Use a nonstick pan, let the white set around the edges, and slide a thin spatula fully underneath before turning. If the egg is delicate or you want to avoid flipping, cover the skillet so trapped heat cooks the top; cook until it reaches the safe temperature when required.
Can I make this with a runny yolk?
Yes, if you prefer that texture, cook the egg sunny-side up or over easy and serve it promptly. A runny yolk is not cooked to the USDA FSIS safe minimum of 160°F (71°C), so it is not the safer choice for pregnant people, young children, older adults, or anyone with a weakened immune system.
What is the best bread for an egg sandwich?
Regular sandwich bread is quick and soft, while sourdough gives a tangier flavor and a sturdier bite. An English muffin is another good option. Toast the bread enough to resist the egg’s moisture, but avoid making it so hard that it crushes the filling.
Can I make more than one sandwich at a time?
Yes. Fry the eggs in batches if the pan would be crowded, and keep finished eggs on a clean plate while you cook the rest. Assemble each sandwich just before serving so the bread stays crisp. If holding cooked eggs, keep them hot or refrigerate promptly rather than leaving them out.
Related
- Brunswick Stew Chicken Casserole with Cornbread
- Georgia Brunswick Stew: A Hearty Chicken and Pork Recipe
- Virginia Brunswick Stew With Chicken
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).