Fried Egg Sandwich

I’m a sold out breakfast-in-the-morning kind of person. You know those diet tips that say “don’t skip breakfast” and encourage you to start off your day eating a meal; they don’t apply to me. And although my family would probably rather have a bowl of cereal, I am determined to make them breakfast people (or possibly continue in denial while I prepare hearty meals at the crack of dawn). If you’re the type of person that likes a good breakfast, then I’m sure you are going to like this fried egg sandwich! (Which I should explain is more of an European style “sandwich” and we would more likely consider it to be an “open-face sandwich”, whatever your pleasure…) Pretty much anything that has eggs and bacon and cheese is a winner, but this dish- inspired by Gwyneth Paltrow’s Fried Egg Sandwich- takes it up a level without getting too fancy. Also, I’d like to add that it goes nicely with a fruit infused sparkling water (that here in Michigan we like to refer to as La Croix).

As organic as possible:

Serves 4

8 slices Bacon

1 cup finely grated Gruyère cheese

4 large Eggs

Salt and freshly ground Black Pepper

4 thick slices Country Bread

1/4 to 1/2 cup Miracle Whip (or GP’s Cheat’s Aioli: recipe follows)

4 small or 2 large Kale leaves (hard stems removed)

2 tsp Olive oil

1/2 Tbsp (1 small pat) Butter

 

Arrange the bacon in a single layer in a large sauté pan, in two batches if necessary. Fry over medium-high heat until it reaches desired crispiness, then transfer to a paper towel-lined plate.

Wipe out almost all the bacon fat from the pan and make four 1/4 cup piles of cheese in the pan (they will sizzle and crisp immediately). Crack an egg over each flattened pile of cheese crisp. Generously salt and pepper the eggs. Cook until whites are set (not clear and runny).

In the meantime in a small sauté pan over medium heat olive oil and butter until butter becomes frothy. Coat the pan by swirling the oil and butter, add kale and sauté until kale is soften and slightly wilted (flipping once). Lightly salt and pepper the kale. Set aside.

While the eggs are frying and kale is sautéing, toast the bread in a toaster.

When all the preparation is finished it is time to assemble! Spread each piece of toast with 1 to 2 tablespoons of Miracle Whip, top with 1/4 of the sautéed kale, 2 slices of bacon, and one of the crispy Gruyère/fried egg combos. Repeat three more times.

Now if you’re feeling healthy, or you prefer the taste of Vegenaise, I have included the recipe for Gwyneth Paltrow’s Cheat’s Aioli… But I prefer the tangy zip of Miracle Whip! (And not just because it’s an easier time-saver, which it is.)

1/2 cup Vegenaise

1/2 tsp finely grated lemon zest

1 tsp fresh lemon juice

1 small garlic clove, minced

a pinch of salt

 

Fried Egg Sandwich

Ingredients

  • 8 slices Bacon
  • 1 cup finely grated Gruyère cheese
  • 4 large Eggs
  • Salt and freshly ground Black Pepper
  • 4 thick slices Country Bread
  • 1/4 to 1/2 cup Miracle Whip (or GP's Cheat's Aioli)
  • 4 small or 2 large Kale leaves (hard stems removed)
  • 2 tsp Olive oil
  • 1/2 Tbsp (1 small pat) Butter

Instructions

  1. Arrange the bacon in a single layer in a large sauté pan, in two batches if necessary. Fry over medium-high heat until it reaches desired crispiness, then transfer to a paper towel-lined plate.
  2. Wipe out almost all the bacon fat from the pan and make four 1/4 cup piles of cheese in the pan (they will sizzle and crisp immediately).
  3. Crack an egg over each flattened pile of cheese crisp. Generously salt and pepper the eggs. Cook until whites are set (not clear and runny).
  4. In the meantime in a small sauté pan over medium heat olive oil and butter until butter becomes frothy. Coat the pan by swirling the oil and butter, add kale and sauté until kale is soften and slightly wilted (flipping once). Lightly salt and pepper the kale. Set aside.
  5. While the eggs are frying and kale is sautéing, toast the bread in a toaster.
  6. When all the preparation is finished it is time to assemble! Spread each piece of toast with 1 to 2 tablespoons of Miracle Whip, top with 1/4 of the sautéed kale, 2 slices of bacon, and one of the crispy Gruyère/fried egg combos.
  7. Repeat three more times.
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19 comments

  1. Oh good grief …. that is the penthouse suite of egg sandwiches ….I am entirely drooling and I simply don’t care how unfeminine it is I’m off to make it and eat it and sing it from the rooftops! Happiest of years to you …. I hope that 2017 brings you and your family much joy and laughter and peace and content and most of all an endless overflowing houseful of love which in the end is really all we need ❤️

    1. Lol, I understand the sentiment. I think adding the lemon zest, lemon juice and minced garlic to the mayo would add a little brightness (aka “zip” 😉). Thanks Van!

  2. Miracle Whip is banned in my house, with the exception as a base to fruit salad in which I add orange juice to it. I would use real mayo and add the aioli ingredients, as you suggested! Wonderful egg sandwich, Sadie!

    1. Ooh, I’d probably like that fruit salad! As much as I like mayo for certain things, I equally like Miracle Whip… probably a childhood thing. Thanks KR 🙂

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