The Ultimate Egg Sandwich

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The Ultimate Egg SandwichAs kids, my sister and I always loved when our mom decided to scrap the pot roast and just make egg sandwiches for dinner. Something about it not being a “real” dinner made it infinitely more fun. Now as adults, egg sandwiches have become a real dinner for Alex and me on evenings where we need something quick because they’re simple, filling, and so delectably good. Here’s our ultimate egg sandwich: a runny yolk, silky, smoky mayonnaise, juicy tomato, and thick crusty bread. It’s simple, but the combination of textures and flavors elevate it to almost gourmet status.

  • Yield: 4 Servings


  • ¼ cup mayonnaise
  • 2 teaspoons Mexican hot sauce (we like Cholula)
  • 2 teaspoons smoked paprika (pimentón) or ½ teaspoon
  • liquid smoke
  • 1 large ripe tomato
  • 1 avocado
  • 2 leaves romaine lettuce
  • 8 slices whole grain country bread
  • ½ tablespoon unsalted butter
  • 4 eggs
  • Kosher salt
  • Freshly ground black pepper
How to Make It
  1. In a small bowl, mix together the mayonnaise, hot sauce, and smoked paprika or liquid smoke.
  2. Slice the tomato and avocado. Tear the romaine leaves in half. Toast the bread.
  3. In a large skillet, melt the butter over medium heat. Add the eggs and sprinkle with a few pinches of kosher salt and several grinds of black pepper. Cook for 2 to 3 minutes, until the whites are firm (do not flip).
  4. To serve, top one bread slice with lettuce, tomato, a pinch of kosher salt, avocado, and egg. Spread the other slice of bread with smoky mayo and place it on top of the sandwich. Serve immediately.

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