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!
Equipment
- Non-stick skillet
Ingredients
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.
Tried this recipe?Let us know how it was!