Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 slices sandwich bread (about 120 g total)
- 3 tablespoons unsalted butter, softened (42 g), divided
- 2 large eggs
- 1/4 teaspoon kosher salt, divided
- 1/8 teaspoon freshly ground black pepper
Do This
- 1. Butter one side of each bread slice (1/2 tablespoon per slice).
- 2. Heat a skillet over medium-low (about 300°F/150°C) and melt 1 tablespoon butter.
- 3. Fry eggs 2 1/2 to 3 minutes; flip 20 to 30 seconds (or keep sunny-side if you prefer).
- 4. Build sandwiches: bread (buttered-side out), egg, bread (buttered-side out). Season the egg.
- 5. Toast in a skillet over medium (about 325°F/165°C) 2 to 3 minutes per side until deep golden.
- 6. Rest 1 minute, slice, and serve hot.
Why You’ll Love This Recipe
- Comfort-food simple: pantry staples, one pan, and a satisfying hot sandwich in minutes.
- Golden, buttery crunch: pan-toasting gives you crisp edges and a tender center.
- Customizable: keep it classic or add cheese, hot sauce, or extras you already love.
- Home-cook friendly: clear timing and heat cues so you get a great egg every time.
Grocery List
- Produce: chives or green onion (optional, for topping)
- Dairy: large eggs, unsalted butter
- Pantry: sandwich bread, kosher salt, black pepper
Full Ingredients
For the Sandwiches (2)
- 4 slices sandwich bread (about 120 g total; white, wheat, or sourdough sandwich slices)
- 2 tablespoons unsalted butter, softened (28 g), for buttering the bread (outer sides)
For the Fried Eggs
- 1 tablespoon unsalted butter (14 g), for frying
- 2 large eggs
- 1/4 teaspoon kosher salt, divided (use a pinch for each egg; reserve the rest for final seasoning)
- 1/8 teaspoon freshly ground black pepper
Optional for Serving (Not Required, But Tasty)
- 1 teaspoon hot sauce
- 1 teaspoon ketchup
- 1 tablespoon chopped chives or green onion
Step-by-Step Instructions
Step 1: Butter the bread
Lay out 4 slices of bread on a cutting board. Spread 2 tablespoons softened butter evenly over one side of each slice. This buttered side will be the outside of the sandwich so it toasts up golden and crisp.
If your butter is cold, let it sit at room temperature for 10 minutes or warm it for 5 seconds in the microwave, just until spreadable (not melted).
Step 2: Preheat the pan for the eggs
Place a nonstick or well-seasoned cast-iron skillet over medium-low heat (aim for about 300°F / 150°C surface temperature if you use an infrared thermometer). Add 1 tablespoon butter and let it melt and foam gently.
You want a calm sizzle, not aggressive browning at this stage. Medium-low helps the whites set before the butter over-browns.
Step 3: Fry the eggs
Crack in 2 large eggs. Season with a small pinch of the kosher salt and a bit of the black pepper.
Cook 2 1/2 to 3 minutes, until the whites are mostly set and the edges look a little crisp. For a classic, slightly jammy yolk that still runs a little when cut, flip the eggs and cook 20 to 30 seconds more (over-easy/over-medium range).
Transfer the eggs to a plate. (If you like a fully set yolk, cook an additional 60 to 90 seconds after flipping.)
Step 4: Build the sandwiches
Wipe out any browned butter bits if needed (optional), then assemble:
Place 2 slices of bread on your board buttered-side down. Add one fried egg to each. Top with the remaining bread slices buttered-side up.
Sprinkle the eggs with the remaining salt (to taste) and a final pinch of black pepper. Press the sandwiches gently so everything holds together.
Step 5: Toast the first side until golden
Return the skillet to medium heat (about 325°F / 165°C surface temperature). Place both sandwiches in the pan.
Toast for 2 to 3 minutes on the first side. You’re looking for deep golden color and an even, crisp surface. If the bread is browning too quickly, reduce the heat slightly; if it’s pale and taking too long, increase to medium.
Step 6: Flip and toast the second side
Flip each sandwich carefully with a spatula. Toast the second side for 2 to 3 minutes, until equally golden and crisp.
For extra-even browning, press lightly with the spatula for 10 to 15 seconds after flipping (don’t smash—just encourage good contact with the pan).
Step 7: Rest, slice, and serve
Move the sandwiches to a plate and let them rest for 1 minute. This helps the egg settle slightly so the sandwich slices more neatly.
Slice in half and serve hot. Add optional hot sauce, ketchup, or chopped chives if you like.
Pro Tips
- Control the yolk: Over-easy gives you a little run; over-medium is slightly jammy; over-hard is tidy for packing. Adjust the post-flip time accordingly.
- Even browning: Keep the skillet at medium (about 325°F/165°C) for toasting. Too hot and the bread browns before the center warms.
- Use softened butter: It spreads thinly and evenly, preventing dry spots and patchy toasting.
- One-pan workflow: Cook the eggs first, then toast the sandwiches right after. The residual flavor in the pan adds a subtle, savory richness.
- Nonstick helps: Especially if you like sunnier yolks, nonstick reduces the chance of tearing the whites when flipping.
Variations
- Cheesy egg fried sandwich: Add 1 slice (about 20 g) cheddar or American cheese on top of the egg before closing the sandwich. Toast as directed so it melts.
- Spicy ranch-style: Add 1 teaspoon hot sauce and a pinch of smoked paprika to the egg, then toast.
- Garlic-butter version: Mix 2 tablespoons softened butter with 1/4 teaspoon garlic powder and use it to butter the bread for extra aroma and color.
Storage & Make-Ahead
These sandwiches are best eaten right away for peak crispness. If needed, cool for 10 minutes, wrap tightly, and refrigerate for up to 24 hours. Reheat in a dry skillet over low heat for 3 to 4 minutes per side, or until hot throughout. Avoid the microwave if you want to keep the toast crisp (it softens the bread).
Nutrition (per serving)
Approximate, per 1 sandwich (1/2 of recipe): 410 calories; 14 g protein; 30 g carbohydrates; 2 g fiber; 4 g sugar; 26 g fat; 12 g saturated fat; 520 mg sodium; 215 mg cholesterol.
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