As 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
- 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
- In a small bowl, mix together the mayonnaise, hot sauce, and smoked paprika or liquid smoke.
- Slice the tomato and avocado. Tear the romaine leaves in half. Toast the bread. 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). .
- 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.
- GF* For gluten-free, use gluten-free bread,