Fried Egg Sandwich with Herby Mayo

This Fried Egg Sandwich with Herby Mayo is loaded with melty cheese, a perfectly fried egg, and peppery arugula – all on toast slathered with a creamy and flavorful herby mayo!  A great recipe for breakfast, lunch, or dinner!

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This recipe for a Fried Egg Sandwich with Herby Mayo is my version of an amazing sandwich I had at a local restaurant, The Secret Garden Cafe.

Theirs has cheddar cheese, fried eggs, arugula, and basil aioli on toast.  You can add bacon if you prefer.

I took everything I love about that sandwich, but tweaked it a tiny bit – I added fresh chives to the basil aioli.

The result is an elevated fried egg sandwich on toast slathered with a vibrant, herby mayo and topped with peppery arugula with melty cheese.  Perfection!

Honestly, this sandwich is great any time. 

The egg makes it an obvious choice for breakfast, but it’s an easy and delicious light meal for lunch and dinner too!

Avocado & Veggie Breakfast Sandwiches are another great vegetarian egg sandwich!

Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

• Bread/Bagel/Croissant – something to make your sandwich with
• Egg
• Butter – I use unsalted butter
• Mayo
• Fresh basil
• Fresh chives
• Sliced cheese – cheddar, pepper jack, provolone, Havarti, etc.
• Arugula – spinach or herb salad also work well
• Salt & pepper

How to make this egg sandwich

1. First, make the herby mayo by blending the mayonnaise, basil, and chives in a mini food processor, then set aside.
2. Get your sliced cheese out so it can start to get to room temperature and easier to melt.
3. Add butter to a non-stick skillet.  When melted, crack your egg into the pan and season it with salt & pepper.
4. Toast your bread.  Cook your fried egg to your desired level of doneness.
5. Assemble the sandwich by spreading the herby mayo on the toast, followed by the cheese.  Add the hot egg right on top of the cheese, top with arugula, and enjoy!

📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.

How to serve this sandwich

This egg sandwich is best served immediately while it’s still hot.

When I order this at the restaurant, it comes with fresh fruit, which is a perfect complement to the sandwich.

If desired, add slices of bacon or a couple dashes of hot sauce to the sandwich.

💡Tips & Tricks

Herbs: The herbs for this mayo need to be fresh, not dried.  They’ll make the mayo bright and super flavorful!

Greens: Not a fan of peppery arugula?  Feel free to replace it with spinach or an herb salad instead.

Storage: Feel free to store any leftover mayo in an air-tight container in the fridge and use within 4 days.

Eggs: You can fry the egg to your preference – sunny-side up, over-easy, over-hard, or scrambled all work great.

Bread: A sturdy bread, ciabatta roll, croissant, or even a bagel would be delicious for this sandwich.

Looking for more egg-based recipes?  Here are some favorites:

• Cuban Breakfast Sandwiches
• Cheesy Sausage Breakfast Casserole
• Chorizo Breakfast Tacos
• Slow Cooker Denver Omelet Breakfast Casserole

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Fried Egg Sandwich with Herby Mayo

Flavorful Eats

This Fried Egg Sandwich with Herby Mayo is loaded with melty cheese, a perfectly fried egg, and peppery arugula - all on toast slathered with a creamy and flavorful herby mayo!  A great recipe for breakfast, lunch, or dinner!

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

0 minutes mins

Total Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 1 sandwich

Equipment

• Mini food processor
• Non-stick skillet

Ingredients

  

1x2x3x

Herby Mayo

• 1/4 cup mayo
• 1/2 teaspoon sliced chives
• 4 fresh basil leaves

Fried Egg Sandwich

• 2 slices bread
• 1/2 tablespoon butter
• 1 egg
• 1 pinch sea salt
• 1 pinch black pepper
• 1-2 cheese slices (pepper jack, Havarti, Swiss, cheddar, provolone)
• 1 handful fresh arugula

Instructions

 

Make the Herby Mayo

• Add the mayo, chives, and basil leaves to a mini food processor. Blend until the herbs have incorporated into the mayo smoothly. Set aside.

Make the Sandwich

• Set your sliced cheese on the counter so it will be easier to melt. Put your bread in the toaster (see notes below on toaster).
• Add butter to a non-stick skillet.  When melted, crack your egg into the pan and season it with salt & pepper. Cook the egg to your desired level of doneness (over-easy, sunny-side up, over-hard, or scrambled).
• Assemble the sandwich by spreading the herby mayo on the toast (I do both pieces of toast), followed by the cheese.  Add the hot egg right on top of the cheese, top with arugula.

  *For even meltier cheese, place cheese on cooked egg in pan and put a lid on the pan for a minute or two while the cheese melts.

  Enjoy!

Notes

• This sandwich should be made when ready to eat, however, the herby mayo can be made up to 4 days in advance.
• If you don't have a toaster, you can toast the bread in the buttered skillet or under the broiler of your oven.

Keyword Arugula, Eggs, Sandwich, Vegetarian

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