Egg Sandwich

Egg Sandwich indulgence

Best Egg Sandwich

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 2 sandwiches

For special occasions, I use my grandmother's recipe for brioche rolls. This sandwich was made with rolls purchased from a French bakery.


2 strips bacon, optional

1 tablespoon butter

5 eggs

1/4 teaspoon each: coarse salt, Creole-style or or other coarse mustard

Freshly ground pepper

1 tablespoon milk

2 toasted brioche buns or 4 pieces toast


Place bacon in a cold cast iron skillet. Set heat at medium. Cook, turning occasionally, until crisp, about 4 minutes.

Meanwhile, whisk together the eggs, salt and pepper. Whisk in milk. Set aside.

Transfer bacon to a paper towel to drain. Set aside. Pour out all but 1 teaspoon bacon fat, if using. Add 1 tablespoon butter.

Add eggs to skillet over medium heat. Cook, pushing and fluffing the eggs with a spatula as they set. Remove eggs from heat. Transfer to bottom half of bun; top each sandwich with a bacon slice, if desired.

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