Go Back
–+ servings
square image of a fried egg sandwich cut in half and stacked on a plate
Print

Fried Egg Sandwich Recipe

Mom's fried egg sandwich recipe uses toast, mayo, and a fried egg seasoned with Lawry's. A simple, nostalgic breakfast ready in 10 minutes.
Course Breakfast
Cuisine American
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 1 sandwich
Calories 569kcal
Author Julie

Equipment

Ingredients

  • 2 slices white bread
  • 2 tablespoons mayonnaise
  • 1 tablespoon butter
  • 2 large eggs
  • ¼ teaspoon Lawry’s seasoned salt

Instructions

  • Toast 2 slices white bread in your toaster. Once cooked, spread one side of each toast slice with 1 tablespoons mayonnaise. Set aside
    two pieces of toast with mayo spread over the top
  • Place a large skillet over medium heat and melt 1 tablespoon butter. Once hot, crack 2 large eggs into the skillet. Once the whites begin to set, break the yolk and swirl around so white and yolk are mixed slightly. Flip the eggs over.
    two eggs partially cooked eggs in a skillet with melted butter
  • When eggs are just about done, sprinkle ⅛ teaspoon Lawry’s seasoned salt over the top of each egg.
    lawry's seasoned salt being sprinkled over two fried eggs in a skillet
  • Transfer the eggs onto the toast and top with the other slice of bread, mayo side down. Serve immediately.
    fried egg sandwich halves stacked on each other on a cutting board

Notes

You can also cook both eggs in a small skillet, then fold the edges in with a spatula before flipping so they fit the shape of the bread.

Nutrition

Calories: 569kcal | Carbohydrates: 25g | Protein: 18g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 414mg | Sodium: 1328mg | Potassium: 205mg | Fiber: 1g | Sugar: 3g | Vitamin A: 909IU | Calcium: 167mg | Iron: 3mg