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Still Hungry ... Late Night ... How about an Fried Egg Sandwich?

When I was little and hungry late at night we had two options which were my favorites ... a toasted tuna fish sandwich or a fried egg sandwich. The bread was never toasted and no butter, just a fried egg over easy, still the yoke was slightly running.

I to this day I absolutely love them. I just had one the other night. I had a early dinner and it was just a salad so at 9:30 I was hungry.

Is anyone else out there a big fan of the good ol' fried egg sandwich? And if so ... How do you make yours?

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  1. Like you, I've loved them since childhood. I make them with mayonnaise and a couple of thin slices of red or yellow onion. For variety, I sometimes ad a bit of mustard and/or horse radish and perhaps a few bacon bits. A nice fresh loaf of bread makes it even nicer and sometimes I use a whole wheat bread, sesame seed bread or a beautiful San Francisco sour dough french. But I admit I prefer to toast and butter the bread. That adds another dimension.
    Did I mention that my wife would prefer not to be in the same room with me when I'm enjoying my fried egg sandwich? She doesn't know what she's missing.

    15 Replies
    1. re: todao

      I love a good fried egg sandwich! I like my bread toasted and sometimes cream cheese and ketchup or sometimes the works- mayo, mustard, ketchup, hot sauce, sliced onions and tomato! I like to crack my yolk while frying the egg and i cook it so its soft but not too runny.... YUM! Oh and bacon never hurts in either combo!

      1. re: gastronomy

        Childhood staple for me too! When I was younger it was white bread, lots of mayo, a bit of mustard and thin slices of sharp cheddar with not one but two fried eggs, yolks still very runny....smash together and chomp away on gooey goodness. Now it is whole grain bread, thin swipe of mayo and mustard most times no cheese and one fried, (yolk still runny) egg...no pesky veggies on mine, all fat....yum!

        1. re: bubbles4me

          Have to try mayo, I guess I have missed out.

        2. re: gastronomy

          Eggcellent! I crack my yolk and mix up the white and yolk a bit, soft but 'marbled' if you will. On buttered whole grain toast on top of cheese (whatever's around, but I especially like a swiss or sharp cheddar) so the heat from the egg melts the cheese. I'll put bacon, sausage, ham or whatever I've got, sea salt and a lot of cracked black pepper and grape jelly.

          For dinner, I will do a pepper and egg, with cheese, variation.

          I had entirely forgotten about these little fast and filling gems until a friend made one for me a few years ago. I have since made them for other friends that were delighted to rediscover them as well. My daughter loves them and I have made them for several of her friends who then went home and told their parents who also started making them again. So, it's been six degrees of breakfast foods.

          1. re: Whosyerkitty

            Grape jelly? Ok ... not too sure, but why not? I love them my son doesn't but we had a summer home and every weekend summer (mom taught so their all summer) northern MI, winters fall and spring every weekend. Well we drove from Detroit to northern MI, so we always got up their late on Fri nights. Egg sammys were a stable. Also we fished alot during the summers so 11 or 12 returning from fishing on the lake (we lived on a lake and night fishing was big) we all ate egg sammys. It was a tradition.

            I'm glad to see I'm not alone. I guess simple food for simple times still exists.

            1. re: kchurchill5

              fried egg on buttered Kaiser roll, s&p plus a shot of hot sauce... great; portable and available at pretty much any diner or deli around!

          2. re: gastronomy

            I crack mine too, not sure on the ketchup but each his own. Cream cheese sounds interesting.

            I make scrambled eggs and always add 1 teaspoon of cream cheese or herbed cheese with chives and onions or any good soft herbed cheese. Amazing scrambled eggs!!

            1. re: kchurchill5

              Kchurchill: I'm with you on the scrambled egg sandwiches. I've forgotten all about them! On toast, with mayo and lettuce. Wonderful. I think I'm put off by the yolk OR white aspect of fried egg sandwich bites -- I like both together, although there must be one or two bites that have appropriate proportions. And I'll make hard-boiled egg sandwiches, which are also good.
              Our quick meal is pasta with fried eggs, i.e boil up some spaghetti or linguini, when almost done heat olive oil in a pan and add eggs, salt and pepper, turn down heat and add a lid to cook the top of the eggs, and plop them on top of the drained pasta, with some good Romano cheese. The yolk coats the pasta. Very satisfying.

          3. re: todao

            It is simply orgasmic ... sh*t can I say that, lol. It is truly heaven. It is the best sandwich around. My ex hated it... I still love it. I like the onion, not sure about the mayo, I have done thin tomato slices and sometimes depending on how hungry ... bacon and even cheese. I do toast sometimes, I'm 50/50 on that. And yes a good bread I enjoy. I have a good multi grain from my grocer which I love. The perfect "nite nite" food. Comfort at it's best

            1. re: kchurchill5

              I make scrambled eggs with cream cheese, too, and sometimes raspberries or peaches. Scoop it on an English muffin. Kids LOVE this.

              1. re: Whosyerkitty

                I've put my on an english toasted muffin with apples ... I like the raspberries, who knew eggs and fruit ...It is good!

              1. re: MazDee

                Oh ... it doesn't get much better! Thx

                1. re: MazDee

                  My goodness, what was with all the wasted motion? I can do five of those in the same time and effort.

                  1. re: Sam Fujisaka

                    This could use a slight improvement. Cut back on the mayo and spread bread with mashed up avocado. So good that it is probably a sin to eat it.

              2. Many (very many) years ago, after a night out on the town and in the wee hours of the morning, I used to stop in at our local Sambo's (not politically correct today, but it was a legitimate restaurant chain back then) and order a Cheese Egg Burger. The first time I ordered it they didn't know how to prepare it; so I taught 'em. Simply a hamburger with all the trimmings on toasted loaf bread with a fried egg (broken but tender yolk) on top of the meat patty. They never did put it on the menu but they learned to make it for me whenever I ordered it. Alongside a vanilla milk shake ... YUMMM

                1 Reply
                1. re: todao

                  I love you :)

                  That sounds great, I love to do a great true rich ground steak burger with that on some good chibata bread and a herbed aioli, heirloom yellow tomato (sweeter) and arugula.


                2. I do a marbled egg - fried so the edges are pretty crispy, on top of soft white potato bread and slather of good mayo. Sometimes I add some hot banana peppers or ketchup. Yum!

                  1 Reply
                  1. re: soypower

                    Love the banana peppers, I have done that. Never mayo. I really missed out. Next time I promise to try.

                  2. For all the people who come to Pittsburgh and insist on going to Primanti's, there's nuthin' like a Premanti's pastrami and egg sandwich with cheese. Of course, it comes on Italian bread and is topped with cole slaw and French fries.

                    3 Replies
                    1. re: yayadave

                      Yummy, I hate pittsburg, sorry!! but I may have to re create in sunny FL

                      1. re: yayadave

                        Darn! I'm afraid I hate the Pitt, too, but have been there for business and never know when I may again.

                        I HAVE had pastrami omelets before and yum. With swiss and a side of dark rye toast.

                        1. re: Whosyerkitty

                          I love egg sammy on pump or dark rye, tasty!

                      2. This is a real comfort food staple in my mother's kitchen, and now mine. We share an irrational fear of runny eggs (I know, I know) so I break the yolk and cook it through. Bread always toasted, with butter. When I'm feeling fancy I sometimes slice some cheddar thin and add it to the sandwich, and if I'm feeling very elaborate I slice some tomato too. Mmmm. Now I want one....

                        1. One of my faves ever. Over VERY easy. Ketchup, TONS of salt, on good whole-wheat, preferably homemade or Mrs. Baird's Sugar-Free Whole Grain Wheat.

                          In fact, you've given me my breakfast tomorrow. Forget the usual oatmeal! Bring on the salt and cholesterol!

                          1. Egg sandwiches were one of the only meals my Dad can make, always on white toast with ketchup. My son loved to visit on those Friday nights. He tell a great story about the night when he was about seven and "Pop" was making sandwiches and when he flipped the egg, it missed the pan and fell on the floor. Pop simply picked it up, heated it back up and served it to "mem" (my mom) with the warning to DGS not to say a word. I don't know if he ever squealed!

                            1. A fried egg sandwich is one of my ultimate comfort foods. A couple of nights a week I don't get home from work until 11pm, and it is the perfect dinner. My mother never made these - I must have discovered them in college - and my husband is mystified that I get so much satisfaction from them. I do a super simple version - egg (fried so that the yolk is not cooked through - I like it so that it is liquid, but not so runny that it runs down my hand), slice of melted cheese, good bread (sourdough, or maybe a bagel), salt, and maybe ketchup. So satisfying.

                              1. Oh my god, yes...I do put catsup on the sandwich (or cocktail or chili sauce) which probably makes it seem very WT. (white trash) Still the best...

                                1. fry-baste egg in bacon fat in cast-iron skillet. break yolk near the end of cooking, when whites are cooked, and edges are brown-crusty. after yolk is pierced, baste yolk some more with the hot bacon fat; it'll be somewhat runny -- but not too runny so as to drip out of the sandwich. salt and pepper. remove and put on wonderbread with about a tablespoon of hellman's mayo. cut in half, from corner to corner. eat corner first!

                                  (nowadays, i MIGHT use bacon salt).

                                  1. Just had one of these yesterday, early afternoon. Great fast snack. 3 minutes tops. Crack the egg, break the yolk and give a quick whisk with the back of a fork just to disperse the yolk into the white, but not so much to blend the 2 colors together. Flip and cook - it's even better if the yolk is left a little bit runny. Put on 1 slice of mayo'd wheat bread and fold to make a "bender". Salt and lots of pepper. Nuttin better.

                                    1. I'm so glad I'm not alone.... Thx everyone for reminding me that I NEED TO ADD MAYO! Next time for sure.

                                      Nice to know some true comforts are still there. Almost as good as the tunafish sandwich!
                                      Thx all

                                      1. My Mom would make them with english muffins - particularly up at our camp on the lake, all the grkids would wake up earlier and Mimi would start making "McMimis" - that was a while ago, we still have a handwritten menu sign that one of the kids wrote and put on the wall titled: "Mimi's Baafay". Great memories.

                                        1. Oh my gosh yes, I eat them and make them for the baby (3yr) all the time. I grew up with mom making mine on soft white bread and miracle whip. I no longer eat miracle whip, prefering Best Foods and use buttermilk bread. Its the first thing I taught my sons how to cook and they all love them too. I guess when I see some of the celebrity chefs top a burge with am egg (seen Bobby Flay), it really sounds appealing to me. Ultimate comfort food.

                                          I keep the yolk barely runny, not dripping, but gooey so you get the richness of the yolk. Lot of salt and pepper, and Best Foods mayo.

                                          2 Replies
                                          1. re: chef chicklet

                                            Ditto on every aspect ... but I still have to try the mayo. I taught my son how to make them but he is not into it like me... He must take after his father ... my ex..... I guess that is why he is my ex :) No egg sandwiches!!

                                          2. Nummm . . . over easy on toast with damson jam or with tomatoes, lettuce, salt and pepper.

                                            5 Replies
                                              1. re: kchurchill5

                                                from damson plums - a perfect balance of sweet and tart that is ideal for eggs

                                                  1. re: kchurchill5

                                                    I had to make three of these this morning. Me, child, child's sleepover guest. Sleepover guest is now hooked.

                                            1. I like them with some form of raw onion-y taste: either thinly sliced red onion, or chopped raw scallions. Nice crunch to balance the egg's texture, and nice clean counterpoint to the greasy, salty goodness of the egg.

                                              Hungry now. Wish my office had a hot plate and an egg in the fridge...

                                              1 Reply
                                              1. Well this is one of my all time favorites. Since I was a little kid, my parents would make them almost every Saturday for lunch. My Mom would have her's with onion and sometimes ham, on oatmeal bread. She wasn't a big cheese eater, unless it was extra sharp cheddar. Dad would just have his egg scrambled, on white toast.

                                                I loved them all, but when I came into making them myself, I made them on whole grain with peanut butter, ( don't laugh, try it you might be surprised ).

                                                1 Reply
                                                1. re: othervoice

                                                  I'll just agree and say ok with the peanut butter ... but hey I never did may and I'm gonna try that. All these years and no mayo.

                                                2. I make them as my mom did: fried egg, white bread very lighly toasted and spicy brown mustard - never French's yellow.

                                                  Odd as it may seem, I have never considered putting ketchup or cheese on a fried egg sandwhich, even though if I were making a breakfasty type sandwich I would and do.

                                                  1. Cook the egg in a little bacon grease (one of the official Southern food groups) 'til the white sets and the yolk is still runny. Serve on white bread with mayo, black pepper and a slice of Double Gloucester cheese.

                                                    I think I'll make one when I get home from work tonight.

                                                    1. Actually just had one for dinner last night! It was more "fancy" than my usual basic of an over-easy egg (yolk is thickened but still runny) + toasted bread (for flavor and to soak up the yolk without turning to mush!) + Sriracha. It's one of my favorite fast dinners, but the 3 things I always MUST do are:

                                                      1. Once the egg is flipped, turn off heat, remove pan from burner, and let carryover get the yolk cooked to the right point while the bread toasts.

                                                      2. Right after taking the bread out of the toaster, slash the top of the egg so the yolk has an escape route. Flip egg onto bread, slash side down- and drag it along the bread surface so that the yolk spreads onto every corner of the bread before capping.

                                                      3. Smash the top of the bread lightly and let it "settle" for at least a minute into a cohesive sandwich that doesn't drip all over the place.

                                                      The additions last night were thin slices of fresh jalapeno, thin slices of super-sharp cheddar, and a few strips of deeply-roasted red peppers. It was WONDERFUL.

                                                      1. I know it's crazy, but I'm almost 25 and I have never fried an egg before in my life, until last night. Now I'm obsessed with the idea of using fried eggs in recipes and having fried egg sandwiches (which is why I found this thread)! Although I do like it over easy and not really runny. I always loved ordering bacon, egg and cheese sandwiches at delis, but never attempted anything similar myself. That's about to change! Thanks for the ideas!

                                                        5 Replies
                                                        1. re: Solstice444

                                                          over easy means the yolk *is* runny.

                                                          1. re: alkapal

                                                            Oops. Is there a term for not runny? Over...hard?

                                                              1. re: bkhuna

                                                                I've tried it runny, I don't dislike it...just like it better when it's firm!

                                                              2. re: Solstice444

                                                                yep, looks like that's it. from wiki, http://en.wikipedia.org/wiki/Fried_egg

                                                                >>>North Americans use many different terms to describe fried eggs, including:
                                                                A style known simply as 'fried' — eggs are fried on both sides with the yolks broken until set or hard.
                                                                'Over well' — cooked on both sides until the yolk has solidified.
                                                                'Over hard', also called 'hard' — cooked on both sides until the yolk has solidified.
                                                                'Over medium' — cooked on both sides; the yolk is of medium consistency and the egg white is thoroughly cooked.
                                                                'Over easy', also called 'runny' — cooked on both sides; the yolk is a thin liquid, while the egg white is partially cooked.


                                                                'Sunny side up' — cooked only on one side; yolk is liquid (the oil or fat may be used to baste the sunny side, however.) The egg white is often still rather runny as well. This is often known simply as 'eggs up'. Covering the frying pan with a lid during cooking allows for a less "runny" egg, and is an alternate method to flipping for cooking an egg over easy (this is occasionally called 'sunny side down').<<<<

                                                                the wiki article has some interesting info on various national and regional ways with fried eggs.

                                                          2. I like mine with the yolk broken but not mixed in, and then cooked until gooey and only a little runny left, on a rich multigrain toasted bread and a swipe of Hellman's. If it's summer and I've got ripe tomatoes, then fresh 'mater slices on there, too. And if I'm going all out, crispy bacon and thin-sliced onions fried up in the bacon grease. mmmmmmmmmmm

                                                            1. Well, I see I am the odd CH out... I like my fried egg sandwich with the eggs scrambled a bit and well cooked, with a crispy edge on it (almost burnt). I like sunny-side up eggs, but in the fried egg sandwich I prefer the yolk set. Salt, pepper, ketchup, on buttered brown toast. Lots of ketchup. Lots. Yeah, it is a bit trashy, but it certainly hits the spot now and then!

                                                              8 Replies
                                                              1. re: moh

                                                                i love the crispy brown edge that you get with a bacon grease-basted/fried egg!!!

                                                                1. re: alkapal

                                                                  Yes, you totally get it, Alkapal! something about that crispy thing... you only get that edge from eggs. Bacon grease is just so great.

                                                                  1. re: moh

                                                                    just reading this thread makes me *want* a fried egg sandwich!
                                                                    give it to me on flabby wonderbread with mayo (king of condiments in alka-land) and salt & fresh-ground peppa'. maybe add a hit of frank's hot sauce. ;-).

                                                                  2. re: alkapal

                                                                    That part that tastes like burnt plastic? And nor just normal plastic, but weird plastic!

                                                                    1. re: Sam Fujisaka

                                                                      Sam, when you have been brought op eating things like those wax lip candies and dried glue in Kindergarten class and those plasticized fruit roll-up things, weird burnt plastic edges of fried eggs don't seem so intimidating.

                                                                      1. re: Sam Fujisaka

                                                                        not plastic, just crispy and delicious!

                                                                        if that is what you're tasting, sam, then i'd advise that you give up that polyethylene terephthalate frying pan of yours.

                                                                        ("no icon for you"
                                                                        courtesy, the icon nazi).

                                                                      2. re: alkapal


                                                                        When I'm feeling all sorts of decadent, I'll fry up some Hungarian bacon, fry the egg in the bacon grease with the splash-grease-and-bits-on-the-egg method, then plop them both over a bit of cheese on a piece of toasted dark rye or sourdough. NOM!

                                                                        1. re: mangetoutoc

                                                                          i like the rye toast as well with fried egg -- and grits! give me lots of nice butter on the grits, and i'll take the rye dry.

                                                                          please tell me about hungarian bacon.

                                                                    2. Fried egg with yolk popped and cooked almost through but not hard, ketchup, and... SPAM!! Two 1/4" slices placed side by side on top of the egg.

                                                                      I know, disturbing.. but I grew up in Korea in the 70's and Spam was a luxury item. Korea & Japan probably have the largest share of Spam consumption.

                                                                      Darn it! Now I'm craving a Spam-egg sandwich. Haven't had one in years...

                                                                      1 Reply
                                                                      1. re: soniabegonia

                                                                        I was wondering what I should do with that can of Spam I've had in my cupboard for the last year and a half. It's either going to be that sandwich or Squaw Corn, a lunch dish my mom made with cubed Spam, cream-style corn and eggs all scrambled together. Maybe both...

                                                                        NO ketchup, though. I have my limits.

                                                                      2. As a kid I always had them as a BLT on toasted wheat bread with a fried egg. Sometimes hold the B. That's still a great dinner, IMO. In college I discovered the joys of egg and cheese (gooey, processed American cheese, but cheddar's OK too) with ketchup (if American cheese) or English mustard (if cheddar). Still toasted.


                                                                        1. WHeat toast, Over medium, cheddar melted on the toast, Sriracha.

                                                                          Eat em maybe once a month or so, usually breakfast

                                                                          1. Yeah, I love a good classic fried egg over medium on toasted whole-grain with good mayo and a dab of (gasp) strawberry jam. Or a dab of ketchup. Or just mayo and a little garlic salt and pepper.

                                                                            1. fried egg sandwich fiend here too, it was dinner one night this week, over medium on toast, lots of butter.

                                                                              1. I can’t believe that no one from New Jersey chimed in with our state breakfast sandwich, a hard fried egg, cheese and Taylor Ham or pork roll on a hard or Kaiser roll.

                                                                                I like a variation on the theme by using an “everything” toasted bagel instead of the roll.

                                                                                1. I know it's an old thread but I just recently found this great new way of doing a nice egg on toast by dropping the egg in a pepper ring (I prefer red pepper but any will do). just slice the pepper a good 1/4 - 1/2inch thick, I usually get the pepper fry a lil before dropping the egg into the ring, then on nice toast with a lil parm on top - yummmm!!! might have a picture in my profile

                                                                                  2 Replies
                                                                                  1. re: lexpatti

                                                                                    Absolutely love the idea of a pepper ring,never would have thought of it! My favorite egg sandwich is a fried egg on a bagel with a layer of ground chorizo, all crispy and topped with cheese.

                                                                                    1. This is what I'm having for breakfast! I like mine open-faced style - a piece of lightly toasted bread, a very thin slice of cheddar cheese and an over-easy egg on top. Comfort food.

                                                                                      1. My favorite is sourdough toast...thin swipe of mayo...fry a roasted red pepper up in the same pan with the egg...apply both to said toast. Take bite. Wipe chin. I know what I'm having for dinner tonight.

                                                                                        1. I'm not even hungry but i want one now!

                                                                                          1. Damn all of you Chowhounds - it's 10:54pm and now I want a fried egg sandwich! They're my husband's specialty around here. Two eggs fried in a ton of butter (or bacon grease) with the yolks broken so they're "marbled," cooked till set and then covered in cheese (I prefer sharp cheddar, but really any cheese will do, even the dreaded American!). They get layered on two slices of bread (I like wheat, but sourdough is great too) and then the whole sandwich gets fried in more butter like a grilled cheese, so that everything melts together and forms a cohesive sandwich. No condiments unless I have bacon jam in the house, in which case a thick layer is added before grilling. HEAVEN. Nothing better for late night or for slightly-hungover-mornings.

                                                                                            1 Reply
                                                                                            1. re: biondanonima

                                                                                              Succumbed to pressure and just made one - first, but not last, time with mayo!

                                                                                            2. The Egg Banjo,

                                                                                              Famous throughout the British Army,

                                                                                              but some say the very hight of this
                                                                                              culinary speciality is best appreciated when seated in an armoured vehicle
                                                                                              usually at dark o clock.

                                                                                              The finger marks of the mechanic/chef on the bread and showing proper assembly, and adding the
                                                                                              fine tang of diesel. !