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Fried Egg Sandwiches with Bacon, Tomato and Cheese

Make in any amount needed

My mother used to make these egg sandwiches when we were kids. They are so good and an alternative to the same old sandwich. As I recall, she always added the tomatoes, cheese and onions. I might have added the bacon, but it is totally optional and can be omitted for an equally delicious vegetarian version. This sandwich makes a quick, easy and delicious main dish for breakfast, lunch or, my preference, dinner. When I made these sandwiches for Mom in her later years, she usually just wanted ketchup and, sometimes, dehydrated chopped onions. Oh well, I am glad I remembered how she used to make them. The recipe can be made in any amount so I was not specific in the ingredients list. Just make one egg per sandwich and then add the other ingredients according to taste.

Fried Egg Sandwiches Recipe Photo

Choose a nonstick skillet sized according to the amount of eggs you are making. Add just enough butter, oil or spray to lightly coat the bottom. Heat over medium-high heat. Add the eggs to the pan. Season with salt and pepper. (Go easy on the salt since the bacon and cheese are salty.) Using a wooden or silicone spatula, break the yolks and swirl them through the whites. It is not necessary to combine completely. Cook the eggs just until the bottom has set. Top with cheese, onion, tomato. To finish, you can either put on a lid until the tomato and onion are warm and cheese has melted, or you can place the pan under a heated broiler if broiler-safe. Slice the eggs into sandwich-size portions. Place on toasted bread spread with mayonnaise, top with the optional bacon and remaining toast. Serve immediately.