• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Fried Egg Sandwich

April 1, 2011 | Breakfast,

Sometimes you just want something simple. I’ve loved getting farm fresh eggs from my CSA farm, and have been on an egg kick for months. I also happen to love my Irish Soda Bread recipe, especially when you add the toppings that I use in my Everything Bagel Bread. And so I decided to make a simple sandwich. Toast the bread and butter it.Then fry up an egg in a small skillet. (I like to flip mine to have them over easy).Then put it all together for a sandwich. If I had any bacon left I would have added a couple of slices. You can also add sliced tomato, thinly sliced avocado, green chili, or frankly anything else you would like on yours. Go ahead – make breakfast special this weekend. You deserve it!

Fried Egg Sandwich
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1 egg
  • 2 thin slices Irish Soda Bread
  • 1 slice crispy bacon, if desired
  • avocado slices, if desired
  • 1 slice tomato, if desired
Instructions
  1. Cook egg in a small skillet as desired (sunny side up or over easy) while bread is toasting.
  2. Butter toast and slide egg out of skillet onto one of the slices of toast.
  3. Top with bacon, avocado or tomato - or all three! - and enjoy.

 

Comments

3 Responses | TrackBack URL | Comments Feed

  1. The’ve got farm fresh eggs too????? I’ve got to join that CSA this year. Great looking sandwich.

    Reply

  2. Where do you get your soda bread?

    Thanks.

    Reply

Leave a Reply

Rate this recipe:  

About Michele



My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • union station denver stoic and genuine lobster roll
  • union-square-cafe-new-york
  • jen surfing collage small
  • ThinkstockPhotos-503528737
  • spuntino denver tuna salad
  • fish tacos
  • sushi den sashimi lunch

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

Sponsors


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger

logo-4

Other Stuff

Cooking with Michele

my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School





Archives