This Fried Egg Sandwich recipe is simple and exploding with smoky, fresh and comforting flavors. It’s breakfast, brunch or lunch!
Inspiration for this Fried Egg Sandwich Recipe
The other day, I met a friend at the super delicious Rustic Canyon restaurant in Santa Monica. They have a burger that I’ve been dying to try.
Turns out they’re closed for lunch! (Really!?)
So we went across the street to Huckleberry (same owners). Just about everything at Huckleberry is also fantastic, and for the first time I tried their Fried Egg Sandwich.
It was so incredibly delicious!
I left lunch happy for having time to catch up with my friend and very excited about creating my version of this fabulous breakfast sandwich! For you!
What’s in my Fried Egg Sandwich Recipe?
Other than the fried egg, that is. 😉
- applewood smoked bacon
- arugula – I love the slightly peppery taste it offers, but you can use any greens you like.
- Chipotle Aioli – This adds the most delicious, creamy kick!
- your favorite bread (I used a lovely French baguette.)
I’m sure this isn’t exactly like Huckleberry’s version, but it’s equally as tasty!
When to Serve it
This sandwich would make for a slightly unusual and quite delicious offering at your next brunch. Give it a shot — and invite some friends over to try this yummy treat this weekend!
And of course there’s nothing like an excellent sandwich for lunch. And frankly, why not dinner, too?
Can you make a Fried Egg Sandwich ahead?
This is one that should be made as close to serving time as possible! You can prepare the aioli, bacon and greens, but don’t fry the eggs until the last minute.
The recipe for the Chipotle Aioli is here, and you can make up to a week ahead of time. It’s always good to have at the ready, anyway.
This Fried Egg Sandwich is made extra delicious with applewood smoked bacon. It's breakfast, lunch or dinner!
- 1 strip applewood smoked bacon
- 2 slices of your favorite bread
- about 1 tablespoon Chipotle Aioli (click here for the recipe)
- 1 to 2 ounces Gruyère, thinly sliced
- 1 large egg
- small handful arugula washed and dried
In a small sauté pan over medium-high heat, cook the bacon until it's crispy. Set it aside on a paper towel to drain.
Toast or grill the bread and then spread each slice with the Chipotle Aioli.
Place the bottom slice of bread on foil and place the Gruyère slices on top. Place this under the broiler just until the cheese melts. Set aside.
In the same sauté pan where you cooked the bacon, fry the egg. Over medium-low heat, crack the egg into the pan, sprinkle it with salt and pepper and cook to the the desired doneness. Set aside.
Add a small handful of arugula to the top of the melted cheese and top with the egg and bacon, and the top piece of bread.